Chimichurri Chicken Burgers...moist chicken burger patties topped with smoked gouda cheese and fresh chimichurri make for the best flavor combination! I am SUCH a fan of chimichurri. It’s a little tangy, a little garlicky, and yet still fresh from the herbs. Often paired with steak or red meat, I decided to mix it up a little and put it with some poultry instead, and it does not disappoint. If you’re looking for a quick, easy, last minute Father’s Day dinner that will please the crowd, this one is definitely for you!

The burgers themselves are made with ground chicken, chopped shallot, garlic, a little salt, a little pepper, and some Worcestershire Sauce. A simple yet effective mix. I didn’t want the burger flavor to overpower the chimichurri but still wanted it to be delicious in its own right. Cook them up in a skillet...or hey, even on a grill if you don’t live in a grill-less NYC apartment like myself...and they’re ready before you know it.

You could really top these chicken burgers with any kind of cheese you prefer, but I like the rich smoky flavor that a good slice of smoked gouda adds. I think it compliments the dynamic flavors of the chimichurri perfectly. And I mean, who doesn’t love a good gouda?

Chimichurri is another one of my absolutely favorite sauces. It’s an oil and vinegar based sauce with tons of fresh herbs, garlic, and sometimes a spicy kick from chili peppers or something of the sort. It is SO good. Traditionally from Argentina and Uruguay, it’s usually served with grilled meats. This recipe uses olive oil, red wine vinegar, plenty of fresh flat-leaf parsley, some cilantro, oregano, garlic, salt, pepper, and a little bit of chopped red chili pepper for some heat. It’s herby, a little tangy from the vinegar, and a little pungent from the garlic. It all comes together to make one killer sauce.

For toppings you can choose what you would prefer, but I would say the classic red onion, tomato, and lettuce work perfectly well in this scenario. Or you could add some caramelized mushrooms and onions if you’re looking to get wild. Serve it up in a toasted brioche bun with some sweet potato fries on the side for an absolutely delicious dinner!

If you do give these Chimichurri Chicken Burgers a try, be sure to comment below and/or tag me on Instagram and let me know how you like them! I really love to hear your thoughts.

Thanks for stopping by!
Take care xx
Slim

Chimichurri Chicken Burgers

Prep time: 20 minutes
Rest time: 30
Cook time: 15 minutes
Total time: 1 hour 5 minutes
Serves: 4

Ingredients

1 lb ground chicken
1 shallot, finely chopped
2 tsp chopped garlic
2 tsp Worcestershire sauce
Salt and pepper
Olive oil or spray for cooking
4 slices of smoked gouda cheese
4 brioche buns
Lettuce for topping
Tomato for topping
Red onion for topping

For chimichurri:

½ cup olive oil
2 tbsp red wine vinegar
1 cup flat leaf parsley, finely chopped
¼ cup cilantro, finely chopped
3 tsp chopped garlic (~6 cloves)
1 red chili pepper finely chopped
Salt and pepper to taste

Instructions

Make the chimichurri first to allow it some time to rest so the flavors seep into the oil. In a bowl, add the olive oil, vinegar, parsley, cilantro, garlic, salt, and pepper. Whisk until well combined. Let sit for at least 30 minutes.
While the chimichurri is resting, make the burgers. In a large bowl, add the ground chicken, shallot, garlic, Worcestershire sauce, salt, and pepper. Using your hands, mix together so everything is evenly combined. Divide the mixture into 4 sections, roll into balls, and then flatten into patties.
Preheat some olive oil in a skillet over medium-high heat. Once the oil shimmers, add the burgers and cook until cooked all the way through or the internal temperature reaches 165°F (about 5-7 minutes each side). Remove the burgers from the skillet to a plate and top with the cheese so it begins to melt.
Assemble the burgers on the buns, top with the chimichurri, lettuce, onion, tomato or whatever toppings you prefer. Serve and enjoy!