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Steaks And GameRecipesGrilling and BBQ RecipesArgentine Grilled Provolone Burger with Chimichurri Sauce Recipe
Argentine-Style Provolone Burger Recipe

Argentine Grilled Provolone Burger with Chimichurri Sauce Recipe

by SteaksAndGame.com
The folks down in Argentina have grilling (they call is asado) down to an art form - just ask Chef Francis Mallmann. Before the meat is done, they take thick rounds of provolone cheese they call provoleta and plop them down on the grill until golden and melted, and serve them as a starter. For this burger, we took the provoleta and used it as part of a burger, because more is more!

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Argentine Grilled Provolone Burger with Chimichurri Sauce Recipe Instructions

Ingredients

For the Chimichurri Sauce
  • 1/3 onions, chopped finely
  • 1 garlic clove, minced
  • 1/3 red bell pepper, chopped finely
  • 1/3 yellow bell pepper, chopped finely
  • 1/3 green bell pepper, chopped finely
  • 1 tomato, chopped finely
  • Sea salt and freshly ground black pepper
  • 4 tbsp. olive oil
For the burger
  • 1.5 lb. fresh ground meat (sirloin, chuck, or your favorite blend)
  • Sea salt and ground black pepper, to taste
  • 2 tsp. dried oregano
  • 1 tsp. ground chili
  • 1 garlic clove, grated
  • 1 tbsp. fresh parsley
  • 2 tbsp. olive oil
  • 4 slices provolone cheese, about 1.5-2 inches thick each
  • 1 cup flour
  • 4 burger buns
  • 2 cups Arugula, lettuce or baby spinach leaves

Directions

  1. Mix chimichurri ingredients and reserve, refrigerated. 
  2. mix the ground meat with salt, pepper, 1 tsp. oregano, chili, garlic, parsley and 1 tbsp. olive oil. Incorporate well with your hands.  Divide to make 4 patties.  Freeze for 5 minutes or reserve in the fridge until use. 
  3. Place on medium-high grill and grill 3 minutes (add 1 or 2 minutes more if you want them really well done), then flip and grill other side for another 3/4 minutes.
  4. Coat provolone slices with flour on both sides. This flour coating is what prevents the cheese from melting through the grates of the grill. Then put the provolone directly on a medium hot grill. Optional: sprinkled with oregano and paprika if you want a little bolder flavor. Once the provolone starts to melt and turn golden, flip and finish. This will take about 7 minutes or so.  If you want to use a grill pan, skip the flour.
  5. :ine with your greens of choice then add burger and top with grilled provolone. Drizzle with olive oil and a tablespoon of chimichurri. Serve.

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