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Argentinean Burgers With Chimichurri Sauce

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“I made these today after watching Michael Smith make them on Chef at Home. My mouth was watering while watching him grill the burgers, so I just had to try them. I luckily had everything on hand and they took no time at all. They're really, really good! I made 8 really big burgers on my barbecue, but the recipe states you can make 12 regular sized burgers if you prefer. Recipe source:”
8-12 large or regular

Ingredients Nutrition


  1. Argentinean Burgers:.
  2. Preheat your grill to its highest setting.
  3. Sauté the onion, garlic, jalapeno and cumin in the vegetable oil until the vegetables soften. Cool slightly. Toss the beef into a mixing bowl along with the cooled onion mixture. Season well with salt and pepper and mix well.
  4. Form into 8-12 hamburger patties.
  5. Grill until cooked to your favourite doneness.
  6. Serve on hamburger buns with Chimichurri sauce, avocado slices, red onion slices and tomatoes.
  7. For best results form a divot in the center of each burger before cooking, this helps them cook evenly. Also never press on a burger while it cooks, you’ll get some flame and smoke but only at the expense of losing juice that belongs in the burger.
  8. Chimichurri Sauce:.
  9. Whisk everything together.
  10. You may serve immediately but this condiment is at its best after a day or two of refrigeration.

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