Chimichurri Burgers

by Erin

This post is part of #BurgerMonth and includes a killer burger grill giveaway hosted by GirlCarnivore but this burger creation is all mine.

A simple salt and pepper seasoned burger patty is amped up with the addition of caramelized onion, pepperjack cheese, avocado, and chimichurri sauce!

Chimichurri Burgers 2
While I love a big juicy burger, I grew up in Rochester, NY where burgers were known as ground rounds. They are smashed thin and yet somehow still juicy. Every place I’ve lived since, it is a mission of mine to find burgers that can bring out the nostalgia of home. I’ve actually found a few here in Columbus, but the one that combines my opposing love of both thick and thin burgers is a restaurant called Pat & Gracie’s, specifically their “Chimi Burger”.

Chimichurri Burgers 1

Two thin beef patties are topped with pepperjack cheese, caramelized onions, avocado, chimichurri sauce, served on a buttered and toasted bun. It’s neither dainty nor lacking in flavor. So when I was brainstorming my recipe this year for #BurgerMonth I decided to recreate it at home, with thanks to a plentiful bounty of cheese from Cabot (one of the awesome sponsors for this event). I don’t know what their exact recipe is what I made it as closely as I could recall from memory (and pictures I took of course). Pretty sure this baby will be on regular rotation on the grill this summer. Especially because that chimichurri sauce is too easy to make.

I know the month is winding down, but if you haven’t been following along, there has been more than one burger shared every day this month for #BurgerMonth. Check out BURGERMONTH.COM to check out all the participating burgers. There are of course still a few days left so be sure to follow along for a few more days. You also have a chance to win the Ultimate Burger Grilling Giveaway! Just scroll down to the bottom of this post for the Rafflecopter (and there are more chances to win on!

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Blueberry Cinnamon Roll Turkey Burgers (2020), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Chimichurri Burgers 3

Three years ago: Roasted Strawberry Balsamic Popsicles

Four years ago: Apple, Bacon, and Blue Cheese Salad

Five years ago: Funfetti Gooey Butter Cake

Six years ago: Flourless Black Bean Brownies

Eight years ago: Pomegranate Stuffed Chocolate Covered Pretzels


Serves 4



1/4 cup packed fresh Italian parsley

1/4 cup packed fresh cilantro

1/4 cup olive oil (I used Pomora al peperoncino for an extra kick)

2-1/2 Tbsp red wine vinegar

1 garlic clove, peeled

1/2 tsp dried crushed red pepper

1/4 tsp ground cumin

1/4 tsp salt


1 Tbsp vegetable oil

1 cup sliced onion

Salt and pepper, to taste


1 lb. ground beef

Salt and pepper, to taste

8 slices Cabot pepperjack cheese

1 avocado, peeled, pitted, and mashed

4 buttered and toasted burger buns


  1. For the chimichurri sauce, puree all ingredients in processor. Transfer to bowl, cover, and let stand at room temperature.
  2. In a large skillet over medium-low heat, add the oil. When hot, add the onion, season with salt and pepper, and saute until soft and brown, stirring occasionally, about 30 minutes. Remove from heat and set aside.
  3. For the burgers, heat grill (or grill pan) over medium-high heat.
  4. In a large bowl, combine ground beef, salt, and pepper. Form 8 equal patties.
  5. Grill burgers, coking 5-6 minutes per side or until desired doneness. Top with cheese and remove to a plate.
  6. Assemble burgers with caramleized onion, 2 cheeseburger patties, a dollop of avocado, and a generous drizzle of chimichurri sauce.

Source: Recipe inspired by Pat & Gracie’s, sauce adapted from Epicurious.

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

Another Disclosure: A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway:  Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, &  Western BBQ.

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Mary Slanker April 18, 2022 - 6:02 am

Amazing recipe. Thanks for sharing the wonderful post.

Christie June 1, 2019 - 5:49 pm

The first time I serve the hubs chimichurri he fell in love with the amazing sauce. Making him these burgers because I know he’d love them.

spiffycookie June 2, 2019 - 3:09 pm

I think the definitely would!

Jolene May 31, 2019 - 7:16 am

I’ve never had chimichurri before, thinking this is a great way to try it!

spiffycookie May 31, 2019 - 7:30 am

You must! Slightly easier to make than pesto

Shea Goldstein May 30, 2019 - 11:28 pm

I’m in LOVE with this burger! The flavor combination is brilliant.

karen May 29, 2019 - 9:46 pm

Oh Erin, that flavor combination sounds amazing.

Holly May 29, 2019 - 3:57 pm

What a delicious burger! I’m sure that chimichurri sauce gives it so much rich flavor!

Shirley A. Wood May 28, 2019 - 8:45 pm

We have a few restaurants here in the south with thin burgers that people love. I’m with you on the Cabot Pepper Jack cheese. I love it! Your burger sounds delicious. The combo of cheese and avocado sounds yummy!

spiffycookie May 29, 2019 - 8:17 am

Oh yea I had my share of them when I lived in Memphis too!

Geoffrey at Spoonabilities May 28, 2019 - 2:53 pm

Everything with avocado is better. I can’t wait to make this burger, and I hope it looks as good as yours. Love you didn’t skimp on the cheese!

spiffycookie May 28, 2019 - 3:00 pm

Oh yea! By adding cheese to both thin burgers it’s like double the cheese on a regular sized patty!

Sarah Walker Caron May 28, 2019 - 11:35 am

That is so interesting about ground rounds! I didn’t realize that’s what the term referred to. As for these burgers, they look amazing. LOVEEEE the combination of spicy pepperjack cheese and creamy avocado. YUM.

spiffycookie May 28, 2019 - 2:54 pm

There were a lot of things that I didn’t realize were regional until I moved away. Another was ordering a “red hot” from a hot dog place. They looked at me like I was speaking another language, but in Rochester we have both red and white hot dogs so we differentiate by ordering “red hot” versus “white hot”.

Sarah Walker Caron May 28, 2019 - 3:02 pm

I found similar things when I moved to Maine. There are “red snappers” here, which are these pink (seriously) hot dogs beloved in Maine. When you buy a hot dog, you have to ask which ones — the usual brown or the hot pink ones — are being served. Also, sprinkles are jimmies. Regional food language is fun!

spiffycookie May 29, 2019 - 8:18 am

Haha now I want to go to Maine to try one!

Paul Sidoriak May 28, 2019 - 11:21 am

Your burger looks absolutely delicious! The term ground rounds brought be back to being a kid and ordering it at the meat market for our own burger nights.

spiffycookie May 28, 2019 - 2:55 pm

Love that you’ve heard the term before!

Sue Ringsdorf May 28, 2019 - 11:15 am

I love everything about this burger, Erin! Chimichurri Sauce is something I’ve not made, but plan to soon. And that avocado and pepper jack…two of my favorite ingredients!! Thanks for sharing!

spiffycookie May 28, 2019 - 2:55 pm

You must, it’s as easy as pesto! Maybe a little easier because we don’t have to deal with toasting pine nuts.

Susan May 27, 2019 - 3:32 pm

This burger sounds really great, especially if you can eat pepper jack cheese and like avocados (my husband is not an avocado fan, and neither of us can do the pepper jack cheese because of the heat). I’ll think about making this, but in the meantime I’ve got your BBQ ground brisket burgers on the menu for this week. Really looking forward to trying those.

spiffycookie May 27, 2019 - 3:43 pm

You can always use Monterey Jack cheese and leave off the avocado!


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