Chimichurri Cheeseburger | Dude That Cookz

I’m leveling up the backyard grill game with this Chimichurri Cheeseburger. We’re talking a generous, hard-seared all-beef patty topped with a dual-cheese blanket of creamy Gouda and melty Mozzarella. ​But the real kicker? I’m layering on charred, grilled red onions and smothering the whole thing in a fresh, vibrant, homemade chimichurri sauce.

Looking for more burger inspiration? Check out my recipes for my Santa Fe Burger and Double BBQ Cheddar Burger.

We start by building a massive flavor foundation right into the ground beef. I’ve packed a full pound of beef with minced garlic, basil flakes, and a handful of spices, ensuring every single bite is seasoned to the core. We’re searing these over high heat, adding grilled red onion, and layering on a dual-cheese powerhouse of Mozzarella and Gouda for that buttery melt.

But the real closer here is the homemade chimichurri. By whisking fresh parsley with premium olive oil, red wine vinegar, cumin, and red pepper flakes, we create a bright, garlicky, herbaceous flavor profile. That sharp acidity cuts right through the richness of the beef and cheese, waking up your palate and making this the most sophisticated burger you’ll enjoy all summer.

Ingredients you’ll need to make this Chimichurri Cheeseburger:

• For the burger patty, you’ll combine ground beef with minced garlic, basil flakes, garlic powder, onion powder, sea salt, and black pepper. While basil flakes are unconventional here, dried herbs release their aromatic oils during cooking and will add a subtle, sweet earthiness to the beef.
• For the bread, we’re going with brioche burger buns: These are essential. They are buttery and slightly sweet and won’t break down or get soggy.
• Sliced red onion will add a sharp, crisp texture and a clean bite that contrasts beautifully with the soft brioche bun and rich meat.
• For the dual cheese layer, you’ll need Mozzarella and Gouda. Mozzarella provides that classic, gooey melt, while the Gouda brings the flavor. Gouda’s buttery, slightly nutty profile adds a layer of sophistication.
• While mayo is optional, it can act as a moisture barrier on the bun and adds an extra layer of richness to the overall burger.
• For the chimichurri, you’ll need olive oil, fresh parsley, red wine vinegar, ground cumin, red pepper flakes, sea salt, and black pepper. The red wine vinegar is the secret weapon. This sharp acid slices right through the heavy fat of the beef, Gouda, and mayo, waking up your taste buds and balancing the burger.

How to make a Chimichurri Cheeseburger:

Fire Up the Grill. Preheat your outdoor BBQ grill to 400°F.

Season form your burger patties. In a large mixing bowl, combine the ground beef, minced garlic, basil flakes, garlic powder, onion powder, sea salt, and black pepper. Gently mix until the seasonings are evenly combined. Divide the mixture into two equal portions and shape each into a uniform burger patty.

Grill the Patties. Place the patties on the grill. Grill undisturbed for 5 minutes, then flip. Blanket each patty with a slice of Mozzarella and a slice of Gouda. Allow the burgers to grill for an additional 5 minutes. Remove from the grill and let the patties rest.

Char the red onions. While the burgers are cooking, place the sliced red onion rounds directly onto the grill. Cook for 5 minutes per side until they are softened and caramelized. Set aside.

Make the chimichurri. Combine the olive oil, fresh parsley, red wine vinegar, cumin, red pepper flakes, salt, and black pepper in a food processor (paid link). Pulse and blend for 30 seconds until the herbs are finely chopped but have some texture. Transfer the sauce to a small bowl and set aside.

Assemble the burgers. Toast the split brioche buns lightly on the grill. Spread a thin layer of mayonnaise on the bottoms of the buns, if desired. Place the cheesy beef patty onto each bottom, then top with the grilled red onions and a heavy drizzle of the fresh chimichurri sauce. Cap with the top bun and serve immediately.

Watch me make the Chimichurri Cheeseburger:

• When mixing your seasoning and herbs into your pound of ground beef, use a light hand. Over-handling the meat compresses the proteins, which can turn a potentially juicy patty into a dense, tough disc. Mix just until the ingredients are combined, then gently shape your patties.
• Because this burger features both a juicy patty and a “sauce”, your bun needs protection. Be sure to toast your brioche buns until they are golden brown. For an extra insurance policy against sogginess, spread a thin layer of mayo on both the top and bottom buns; the fat in the mayo acts as a barrier that keeps the juices from soaking into the bread.
• To get the perfect melt from your Mozzarella and Gouda, add the cheese slices immediately after flipping the burger.

Print

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1. Preheat a BBQ grill to 400°F.
2. In a large bowl, mix the ground beef, minced garlic, basil flakes, garlic powder, onion powder, sea salt, and black pepper. Form into 2 uniform beef patties.
3. Grill the beef patties for 5 minutes, then flip. After flipping, place the cheese slices on top. Grill for 5 additional minutes (for a medium temperature). Set aside.
4. Place the sliced red onion on the grill and grill for 5 minutes per side. Set aside.
5. For the chimichurri, add the olive oil, parsley, red wine vinegar, ground cumin, red pepper flakes, salt, and black pepper to a food processor (paid link). Blend for 30 seconds and add to a small bowl. Set aside.
6. Assemble your cheeseburger by placing the burger patty on a toasted/grilled brioche bun and top with mayo (optional), grilled red onion, chimichurri, and the top bun.

Nutrition

• Calories: 455
• Sugar: 3.5g
• Sodium: 745mg
• Fat: 19.6g
• Carbohydrates: 40g
• Fiber: 2.6g
• Protein: 31.1g
• Cholesterol: 88mg

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