Argentine Asado Burgers with Provolone and Chimichurri combine the flavors of traditional Argentine grilling with the classic burger. These burgers are made with juicy beef, topped with melted provolone, and finished with a generous drizzle of authentic chimichurri. Serve them alongside a side of locro for a meal that’s rich in flavor and tradition. The combination of the smoky, grilled beef with the tangy chimichurri and creamy provolone makes these burgers a standout dish in Argentine cuisine.
Our experience with the Argentine Asado Burgers With Provolone and Chimichurri in Argentina was truly enjoyable. The burgers are visually striking, featuring a perfectly grilled patty topped with a generous slice of provolone cheese, which melts to a smooth finish. The chimichurri sauce, with its vibrant green hue, is artistically drizzled over the burger, adding a fresh and zesty element. The presentation of the Argentine Asado Burgers With Provolone and Chimichurri is as appealing as it is flavorful, capturing the essence of Argentine barbecue.
The Argentine Asado Burgers With Provolone and Chimichurri are served with a classic, well-toasted bun that holds the patty and cheese securely. The burger’s appearance is complemented by a side of crispy fries or a fresh salad, which highlights the simplicity and appeal of this traditional Argentine meal. The burger’s layered look, with the melted cheese and vibrant chimichurri, makes it an eye-catching dish.
Tasting the Argentine Asado Burgers With Provolone and Chimichurri gave us a genuine sense of Argentine grilling tradition. Each bite delivered a satisfying mix of juicy meat, melted cheese, and the zesty kick of chimichurri. The well-balanced presentation of the Argentine Asado Burgers With Provolone and Chimichurri showcased the straightforward yet delicious qualities of Argentine barbecue, making it a memorable part of our culinary adventure
Argentine Asado Burgers with Provolone and Chimichurri Recipe
Ingredients For the Argentine Asado Burgers Recipe
For the Burger:
Ground Beef
Ground Pork
Salt
Black Pepper
Ground Cumin
Paprika
Garlic Powder
Provolone Cheese
Chimichurri Sauce
Burger Buns
For the Chimichurri Sauce:
Parsley, chopped
Cilantro, chopped
Oregano, chopped
Garlic, minced
Red Wine Vinegar
Olive Oil
Salt
Black Pepper
Red Pepper Flakes
Argentine Asado Burgers with Provolone and Chimichurri Recipe – Ingredients
Cooking Instructions For the Argentine Asado Burgers Recipe
For the Burger:
- In a large bowl, combine the ground beef, ground pork, salt, black pepper, cumin, paprika, and garlic powder. Mix until well combined, being careful not to overwork the meat.
- Form the meat mixture into 8 equal-sized patties, about 1 inch thick.
- Preheat a grill or grill pan over medium-high heat.
- Grill the burgers for 4-5 minutes per side, or until cooked to your desired level of doneness.
- During the last minute of cooking, place a slice of provolone cheese on top of each burger and allow it to melt.
- Toast the burger buns on the grill or in a toaster oven.
- To assemble the burgers, place a patty on the bottom half of each bun, top with a spoonful of chimichurri sauce, and cover with the top half of the bun.
For the Chimichurri Sauce:
- In a medium bowl, whisk together the chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes.
- Cover the bowl and refrigerate the chimichurri sauce for at least 30 minutes to allow the flavors to meld together.
Argentine Asado Burgers with Provolone and Chimichurri Recipe – Preparation
Cooking Tips For the Argentine Asado Burgers with Provolone and Chimichurri
• Handle the ground meat gently when forming patties to help keep the burgers tender.
• Make the burger patties slightly larger than the buns because they shrink during cooking.
• Preheat the grill or skillet fully before adding the burgers for better browning.
• Avoid pressing down on the patties while cooking because it releases juices.
• Melt the provolone near the end of cooking so it stays soft without overcooking.
• Toast the buns lightly to help them hold up against the chimichurri and burger juices.
• Add the chimichurri just before serving to keep the herb flavor fresh and bright.
• Let the burgers rest for a few minutes after cooking before assembling the sandwiches.
Argentine Asado Burgers with Provolone and Chimichurri Recipe – Storage
Storage Tips For the Argentine Asado Burgers with Provolone and Chimichurri
• Allow the cooked burgers to cool slightly before placing them into storage containers.
• Refrigerate leftovers within 2 hours of cooking for proper food safety.
• Store burger patties, buns, provolone, and chimichurri separately to help maintain texture.
• Keep chimichurri in a sealed container to reduce oxidation and moisture loss.
• Reheat burger patties gently in a skillet or oven to help retain moisture.
• Add a small splash of broth or butter during reheating if the burgers seem dry.
• Freeze cooked patties in freezer-safe containers or bags for up to 3 months if needed.
• Wrap buns separately before freezing to help reduce moisture buildup and freezer burn.
• Thaw frozen burger patties overnight in the refrigerator before reheating.
• Discard the burgers, cheese, or chimichurri if they develop a sour smell, mold, slimy texture, discoloration, or unusual taste, as these are common signs of spoilage.
Argentine Asado Burgers with Provolone and Chimichurri Recipe
3 Reasons People Love the Argentinian Asado Burgers Recipe with Provolone & Chimichurri
1. Rich and Bold Flavors: One of the reasons people love the Argentinian Asado Burgers with Seared Provolone & Chimichurri recipe is because of its rich and bold flavors. The blend of spices used in the burger patty and the tangy, herbaceous Chimichurri sauce provide a unique and distinctive flavor profile that is sure to satisfy any food lover’s palate.
2. Cultural Significance: Asado is an integral part of Argentine culture, and the Asado burger is a creative and delicious way to celebrate this tradition. For many Argentinians, the asado is a symbol of national identity, and sharing food and drink with loved ones around the grill is a cherished pastime.
3. Versatility: The Argentinian Asado Burger with Seared Provolone & Chimichurri recipe is incredibly versatile, making it perfect for a wide range of occasions. Whether you’re hosting a backyard barbecue, having a casual dinner with friends, or just looking for a satisfying meal, these burgers are sure to hit the spot. They can be paired with a variety of sides and beverages, making them a crowd-pleasing choice for any gathering.
Argentinian Asado Burgers
Ingredients
- 2 lbs. ground beef
- ½ lb. ground pork
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp garlic powder
- 8 slices provolone cheese
- ½ cup chimichurri sauce
- 8 burger buns
- 1 cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- ¼ cup fresh oregano, chopped
- 4 cloves garlic, minced
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes
Equipment
- large mixing bowl
- Grill or grill pan
- Spatula
- Tongs
- Toaster or grill for toasting buns
- Medium mixing bowl for Chimichurri sauce
- whisk
Instructions
- In a large bowl, combine the ground beef, ground pork, salt, black pepper, cumin, paprika, and garlic powder. Mix until well combined, being careful not to overwork the meat.
- Form the meat mixture into 8 equal-sized patties, about 1 inch thick.
- Preheat a grill or grill pan over medium-high heat.
- Grill the burgers for 4-5 minutes per side, or until cooked to your desired level of doneness.
- During the last minute of cooking, place a slice of provolone cheese on top of each burger and allow it to melt.
- Toast the burger buns on the grill or in a toaster oven.
- To assemble the burgers, place a patty on the bottom half of each bun, top with a spoonful of chimichurri sauce, and cover with the top half of the bun.
- In a medium bowl, whisk together the chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes.
- Cover the bowl and refrigerate the chimichurri sauce for at least 30 minutes to allow the flavors to meld together.
Notes
Tips and Tricks
To prevent the burgers from puffing up while cooking, make a small indentation in the center of each patty with your thumb before grilling. Don't overwork the meat mixture when forming the patties, as this can lead to tough, dry burgers. Make the Chimichurri sauce ahead of time to allow the flavors to meld together and intensify.5 FAQ For the Argentine Asado Burgers Recipe
Q: What is the steaks Argentine Asado burgers with Provolone recipe?
The steaks Argentine Asado burgers with Provolone recipe combines the flavours of traditional Argentine grilled meats with a juicy burger, topped with melted Provolone cheese.
Q: What ingredients are needed for the steaks Argentine Asado burgers with Provolone recipe?
A: The steaks Argentine Asado burgers with Provolone recipe includes ground beef, Provolone cheese, garlic, paprika, and sometimes chimichurri sauce for added Argentine flavour.
Q: How do you prepare the steaks Argentine Asado burgers with Provolone recipe?
A: To prepare the steaks Argentine Asado burgers with Provolone recipe, season the ground beef with Argentine spices, form into patties, grill them, and top with Provolone cheese until it melts.
Q: Can the steaks Argentine Asado burgers with Provolone recipe be cooked indoors?
A: Yes, the steaks Argentine Asado burgers with Provolone recipe can be cooked indoors on a grill pan or skillet, though using an outdoor grill brings out the authentic Argentine asado flavour.
Q: What can you serve with the steaks Argentine Asado burgers with Provolone recipe?
A: The steaks Argentine Asado burgers with Provolone recipe pairs well with sides like grilled vegetables, French fries, or a fresh salad, and is often served with chimichurri sauce on the side.
Recipes are gathered in person and written for real-world cooking conditions.
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2 comments
This was a really different tast from the average American burgers. Very Good!
I cant believe they didnt include a secret sauce recipe for those Argentine Asado Burgers! Chimichurri is great and all, but a burger needs that extra special touch. Whos with me on this?
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