Burgers are an all-time favourite, but sometimes it is nice to switch it up and to elevate it to a whole new level of deliciousness. Enter Skillet Burgers with Chimichurri!
Ground beef is tossed with a delectable blend of Worcestershire sauce, Dijon, and hot horseradish. The patties are schmeared with yellow mustard before being seared in beef tallow to form a beautiful, caramelized crust. Then the patties are blanketed in melted Provolone.
The burgers are assembled with, a spicy sauce on the bottom bun for a kick, lettuce, red onions, and a generous spoonful of chimichurri. So good!
Ingredients
- Medium ground beef
- Worcestershire sauce
- Dijon mustard
- Hot horseradish
- Salt
- Ground black pepper
- Beef tallow
- Yellow mustard
Chimichurri
- Shallot
- Jalapeño
- Garlic cloves
- Red wine vinegar
- Kosher salt
- Cilantro
- Parsley
- Oregano
- Extra-virgin olive oil
Spicy Sauce
- Mayonnaise
- Ketchup
- Hot sauce
Toppings
- Provolone cheese
- Red onion
- Green leaf lettuce
- Spicy sauce
- Chimichurri
- Buns
See recipe card for quantities.
Instructions
Patties
In a large bowl add the ground beef, Worcestershire sauce, Dijon mustard, horseradish and lightly mix to combine.
Shape into 3 x 5.5 ounce patties (about ¾” thick x 4 ½” diameter). Season with salt and pepper.
Spicy Sauce
Add the mayonnaise, ketchup, and hot sauce into a small bowl. Mix to combine. Cover and refrigerate until ready to use.
Chimichurri
Add the shallots, jalapeños, garlic, red wine vinegar, cilantro, parsley, oregano into a food processor and blitz to combine. Then stream in the oil with the processor on. Cover tightly and set aside.
Cook the Burgers
Before you start cooking the burgers, toast your buns using a toaster, toaster oven, or oven broiler.
Heat a large 12.5” skillet on medium-high. When the skillet is hot, add the beef tallow into the skillet.
Brush one side of the patties with yellow mustard.
When the tallow has melted, add the patties (mustard sided down) into the skillet. Then brush mustard on the other side of the patties. Cook for 4 to 5 minutes per side, until a nice crust is formed.
Add a slice of provolone cheese to each patty, then place a lid on the skillet. Turn down the heat to low and cook covered until the cheese is bubbling, 3 to 5 minutes.
Build the Skillet Burgers
Spread a spoonful of the spicy sauce on the bottom bun, then add the lettuce. Add a patty, then spoon chimichurri overtop. (Repeat this step if you are having a double burger.) Add the onions and finish with the top bun.
Optional, spear a pickle using a bamboo skewer, through the top of the burger.
Watch how this skillet burger recipe was made here.
EQUIPMENT
These Skillet Burgers with Chimichurri were made in partnership using the Hestan Culinary 12″ NanoBond skillet and the Hestan Cue Portable Induction Cooktop.
Proud Hestan Culinary Ambassador. Opinions in this post are my own.
Pairing
Serve with fresh summer salads, here are a few of my favourites:
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Skillet Burgers with Chimichurri
Ingredients
- 1 pound medium ground beef
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon hot horseradish
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon beef tallow
- Yellow mustard
Chimichurri
- 1 shallot finely chopped
- 1 jalapeño finely chopped
- 3 -4 garlic cloves minced
- ½ cup red wine vinegar
- 1 teaspoon kosher salt
- ½ cup finely chopped cilantro
- ½ cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped oregano
- ¾ cup extra-virgin olive oil
Spicy Sauce
- 4 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 tablespoons hot sauce
Toppings
- Provolone cheese
- Red onion cut into circles
- Green leaf lettuce
- Spicy sauce
- Chimichurri
- Potato buns or your favourite
Instructions
- Patties: In a large bowl add the ground beef, Worcestershire sauce, Dijon mustard, horseradish and lightly mix to combine.
- Shape into 3 x 5.5 oz patties (about ¾” thick x 4 ½” diameter). Season with salt and pepper.
- Spicy Sauce: Add the mayonnaise, ketchup, and hot sauce into a small bowl. Mix to combine. Cover and refrigerate until ready to use.
- Chimichurri: Add the shallots, jalapeños, garlic, red wine vinegar, cilantro, parsley, oregano into a food processor and blitz to combine. Then stream in the oil with the processor on. Cover tightly and set aside.
- Cook the Burgers: Before you start cooking the burgers, toast your buns using a toaster, toaster oven, or oven broiler.
- Heat a large 12.5” skillet on medium-high. When the skillet is hot, add the beef tallow into the skillet.
- Brush one side of the patties with yellow mustard.
- When the tallow has melted, add the patties (mustard sided down) into the skillet. Then brush mustard on the other side of the patties. Cook for 4 to 5 minutes per side, until a nice crust is formed.
- Add a slice of provolone cheese to each patty, then place a lid on the skillet. Turn down the heat to low and cook covered until the cheese is bubbling, 3 to 5 minutes.
- Build the Burgers: Spread a spoonful of the spicy sauce on the bottom bun, then add the lettuce. Add a patty, then spoon chimichurri overtop. (Repeat this step if you are having a double burger.) Add the onions and finish with the top bun.
- Optional, spear a pickle using a bamboo skewer, through the top of the burger.
- Serve with fresh summer salads, like a Cucumber Salad and/or a Dill Pickle Potato Salad.
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