Argentine Asado Burger with Chimichurri and Provolone
Perfect balance of smoky meat, tangy herbs, and melted cheese for your backyard feast.
The sublime marriage of smoky grilled beef, vibrant herb sauces, and rich cheese is the soul of Argentine-style asado—and with this flavorful burger, you can bring that tradition to your own kitchen or backyard. Across Argentina, asado isn’t merely barbecue; it’s an extended social ritual, a celebration of wood fire, good beef, and communal eating. This article explores the philosophy and flavors behind the Argentine Asado Burger, brings you a complete recipe, and demystifies essential elements such as the aromatic chimichurri and the melted, caramelized provolone known as provoleta.
What is Argentine Asado?
Asado refers to both the technique of grilling meat over wood or charcoal and the gathering itself. The food revolves around beef—Argentina’s most iconic ingredient—prepared simply but with nuanced technique. Salt, fire, patience, and pride are what transform beef into something extraordinary. Adding elements like chimichurri (a punchy herb sauce) and provolone cheese nods to both the old-world influences and the innovation found at modern Argentine grills.
Essential Elements of the Asado-Style Burger
This burger recipe draws inspiration directly from traditional asado platters, pairing chopped beef with two other Argentine essentials:
- Chimichurri: An herby, garlicky sauce that both brightens and balances the richness of the beef.
- Provolone Cheese: Known in Argentina as provoleta, this cheese is often grilled on its own, creating a melted slab with a caramelized crust.
- Rustic Bread: Instead of a classic hamburger bun, thick slices of crusty rustic bread echo the hearty fare of Argentine steakhouses.
Why These Ingredients Work
- Grass-fed beef delivers bold, beefy flavor—choose high-quality, 80/20 ground beef for the juiciest burger.
- Chimichurri provides a tangy, herbal contrast that cuts through the richness and enhances the grilled meat.
- Seared provolone adds strong, savory depth, capturing a key tradition of Argentine asado.
- Rustic bread holds up to the hearty toppings and soaks up juices better than standard buns.
Argentine Asado Burger Recipe
Ingredients
- 2 pounds (900g) high-quality ground beef (80/20 blend)
- Kosher salt and freshly ground black pepper
- 4 slices rustic country-style or sourdough bread, cut 3/4 to 1 inch thick
- 8 ounces (225g) provolone cheese, sliced into four thick rounds
- Olive oil, for brushing
- Optional: sautéed mushrooms for extra umami
For the Chimichurri:
- 1 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)
- 4 to 5 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper to taste
Instructions
- Make the Chimichurri:
- Combine parsley, oregano, and garlic in a bowl.
- Stir in olive oil, red wine vinegar, and red pepper flakes.
- Season with salt and pepper. Let stand at least 15 minutes to meld flavors. (Can be refrigerated for up to two days.)
- Preheat Your Grill or Skillet:
- Prepare a medium-high heat grill or heat a cast-iron skillet over high flame.
- Form and Season the Patties:
- Shape beef into four thick patties, about 1/2 pound each. Press a slight dimple in the center to ensure even cooking.
- Season liberally on both sides with salt and black pepper.
- Grill the Bread:
- Brush bread slices with a bit of olive oil.
- Grill or toast until golden and crisp on both sides, about 2 minutes per side. Set aside.
- Cook the Burgers:
- Char grill or sear patties over direct high heat for about 4–5 minutes per side (for medium-rare), flipping just once.
- Let burgers rest 2 minutes before assembling.
- Seared Provolone (Provoleta) Topping:
- Heat a clean cast-iron skillet over high heat until just smoking.
- Add the provolone cheese rounds. Sear until the bottom is browned and just beginning to melt (about 30 seconds).
- Gently transfer the cheese atop each resting burger patty—serve immediately while gooey and warm.
- Pro Tip: If flipping is difficult, serve directly from the pan with a crispy crust stuck to the bottom.
- Burger Assembly:
- Arrange toasted bread slices as the base.
- Set a burger patty on top, followed by seared provolone.
- Spoon plenty of chimichurri over the cheese.
- Optionally, top with sautéed mushrooms for extra flavor depth.
- Finish with remaining bread slice. Serve right away.
Argentine Burger: Key Tips and Tweaks
- Rustic Bread vs. Buns: Using a thick, hearty bread slice adds both crunch and authenticity, better soaking up juices than many buns. Toasting is essential for structure.
- Provoleta Technique: Provolone can be tricky to sear—if it sticks, scrape and serve the melty cheese bits right onto burgers for extra savoriness.
- Sautéed Mushrooms: Not traditional but highly recommended for their umami kick (especially with melted cheese).
- Serving Chimichurri: This sauce keeps well; serve leftovers alongside fries, steak, or even as a salad dressing.
What others are reading
What is Chimichurri?
Chimichurri is a vibrant green sauce—part condiment, part marinade—central to Argentine grilling. It’s herbal, garlicky, tangy, and the ideal foil for grilled meats. Traditional chimichurri is chopped by hand and never blended smooth.
| Ingredient | Purpose | Substitutions |
|---|---|---|
| Flat-leaf parsley | Herbaceous base | Cilantro (for variation) |
| Oregano | Earthy, aromatic | Dried oregano is classic if fresh isn’t available |
| Garlic | Pungency | Shallot, for milder bite |
| Red wine vinegar | Tang, acidity | Lemon juice for a twist |
| Red pepper flakes | Subtle heat | Finely chopped red chili |
| Olive oil | Rich mouthfeel | Any neutral oil (not traditional) |
Common Chimichurri Variations
- Adding a teaspoon of finely diced shallot or red onion for sharpness.
- Switching parsley for cilantro, though less traditional.
- Using different vinegars (sherry or white wine) for a nuanced acidity.
The History and Influence of Provoleta in Asado
Provoleta is not just cheese—it’s an institution at the Argentine grill. Rooted in Italian immigrant traditions, slices of provolone are grilled directly over fire, crisping the edges and melting the center into irresistible gooeyness. On the burger, it adds a salty, savory wallop that stands up to the assertive chimichurri and robust beef.
- Seek out provoleta rounds (sold in Latin and specialty cheese shops) or substitute a sharp provolone, sliced 1/2-inch thick for ideal melt and sear.
- For extra authenticity, sprinkle with dried oregano and red pepper before grilling the cheese.
Pairings and Serving Suggestions
- Serve burgers with a side of extra chimichurri for dipping.
- Grilled vegetables (like peppers or eggplant) make fantastic accompaniments.
- Crispy fries or rustic potato wedges complete the meal.
- Pair with an Argentine Malbec or a cold beer.
FAQs: Argentine Asado Burger
Q: Can I use a regular hamburger bun instead of rustic bread?
A: Yes, but a thickly sliced rustic or country bread offers better texture and soaks up more flavor—more traditional, too.
Q: Is there a vegetarian alternative?
A: Use a thick portobello mushroom cap grilled for smoky flavor and still top with chimichurri and seared provolone.
Q: Can I make chimichurri ahead of time?
A: Definitely. Chimichurri keeps well in the refrigerator for up to 2 days—let it come to room temperature and stir before serving.
Q: What if my provolone sticks to the pan?
A: Provoleta is notorious for sticking. Scrape all the gooey, crispy bits and serve them atop your burger—this is a classic part of the experience.
Q: What wines pair best with Argentine burgers?
A: Big Argentine reds (like Malbec or Bonarda) stand up to the robust flavors of the burger and chimichurri, but a simple pale lager also works beautifully.
Final Tips for a Great Asado Burger at Home
- Use a blend of coarsely ground and finely ground beef for juicy, flavorful patties.
- Avoid overhandling the meat when forming patties—this preserves tenderness.
- Rest the cooked patties before assembling for optimal juiciness.
- Apply chimichurri generously, as it’s meant to mingle with every bite—not simply as a garnish.
- Consider other toppings: roasted red peppers, peppery arugula, or even pickled onions for brightness.
Nutritional Considerations
- Grass-fed beef tends to be leaner but higher in omega-3s compared to grain-fed beef, reflecting Argentina’s grazing traditions.
- Chimichurri is relatively low-calorie and packed with vitamins from fresh herbs.
- Provolone is rich in calcium and protein but higher in fat; use in moderation if desired.
- For lighter options, consider open-faced servings or more vegetable toppings.
Takeaway: The Joy of Argentine Grilling at Home
Few meals embody the community spirit and culinary pride of Argentina like asado. By fusing succulent beef, herbal chimichurri, bold cheese, and rustic bread, this burger captures the essence of South American grilling in an easy-to-replicate format. Whether you enjoy it fireside among friends or as a weeknight treat, the Argentine Asado Burger is a celebration of flavor, tradition, and the shared joy of cooking.
References
Similar Articles
Read full bio of Sneha Tete
