Bright, punchy, and seriously craveable—this Chimichurri Pork Burger brings steakhouse swagger to backyard vibes. Ground pork stays ultra-juicy with a quick garlic-and-onion mix, then gets stacked on a toasted bun under a mountain of fresh chimichurri: parsley, cilantro, chili, garlic, red wine vinegar, and good olive oil. The sauce cuts through the richness with tang and heat, so every bite pops. Add melty provolone or queso fresco if you want, tuck in crunchy lettuce and tomatoes, and finish with extra chimichurri that drips down your wrist (the sign of a great burger). Serve with salted fries or grilled corn and call it a win.
Love Chimichurri Pork Burger? So do we! If you're into Burgers or curious about Chicken, you'll find plenty of inspiration below.
Ingredients & Tools
Ingredients:
For the Chimichurri sauce:
- 1 cup fresh parsley (stems removed)
- ½ cup fresh oregano (or 2 tbsp dried in a pinch)
- 4 cloves garlic
- 1 small shallot (or ¼ red onion)
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice (or lime juice for variation)
- ½ tsp red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
- ¾ cup olive oil
For the Pork Patties:
- 1.5 lbs ground pork (80/20 fat ratio for juiciness)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
For Assembly:
- 4 burger buns (or grilled portobello mushrooms for gluten-free)
- Optional toppings: soaked red onions, heirloom tomatoes, butter lettuce, crumbled queso fresco, avocado
Tools You’ll Need
- Food processor (or finely chop herbs by hand)
- Mixing bowl (chilled if possible)
- Grill or cast-iron skillet
- Meat thermometer (critical for perfect doneness)
- Brush for oil
How to Make The Ultimate Chimichurri Pork Burger
Serves: 4 | Prep: 20 min | Cook: 10 min | Rest: 5 min
1. Crafting the Chimichurri Sauce
Pulse 1 cup parsley, ½ cup oregano, 4 cloves garlic, and 1 small shallot in a food processor until finely chopped but not pasty. Transfer to a bowl and stir in 2 tbsp red wine vinegar, 1 tbsp lemon juice, ½ tsp red pepper flakes, 1 tsp salt, and ½ tsp black pepper. Slowly whisk in ¾ cup olive oil until emulsified. Let sit for 30+ minutes—this melds flavors and softens the garlic’s bite.
Why it matters: Resting allows the acid to mellow and the herbs to infuse the oil. Skipping this step results in a harsh, unbalanced sauce.
2. Mixing and Shaping the Perfect Patties
Gently combine 1.5 lbs ground pork with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper, and 1 tbsp Worcestershire sauce in a chilled bowl. Overmixing = tough burgers. Divide into 4 equal portions (6 oz each) and shape into ¾-inch-thick patties. Press a thumbprint into each center to prevent puffing. Chill for 15–30 minutes—this helps them hold shape on the grill.
Hard-earned tip: Cold hands keep the fat from melting prematurely, ensuring tender patties.
3. Searing for Maximum Flavor
Preheat grill or skillet to medium-high (400–450°F). Pat patties dry (moisture prevents crusting), then place indentation-side up. Don’t press them! Cook undisturbed for 4–5 minutes until a deep brown crust forms (Maillard reaction = flavor magic). Flip only when they release easily, then cook another 4–5 minutes to 145°F (63°C). Rest for 5 minutes under loose foil.
Science check: Resting lets juices redistribute. Cutting too soon spills flavor onto your plate, not your palate.
4. Assembling Your Masterpiece
Toast 4 burger buns lightly. Slather chimichurri on the bottom bun, add the patty, then layer toppings.
Pro move: Soak red onions in vinegar for 10 minutes to mellow their bite.
Perfect Pairings
Complementary Dishes
- Crispy Sweet Potato Fries: Their natural sweetness balances the pork’s richness, while smoked paprika echoes the patty’s seasoning.
- Grilled Corn with Chili-Lime Butter: Charred kernels and zesty butter amplify the chimichurri’s South American vibe.
Drinks
- Malbec: This bold red’s tannins cut through the pork’s fat, enhancing the herbal chimichurri.
- Sparkling Limeade: A fizzy, citrusy reset between bites for non-drinkers.
Something Sweet
- Dulce de Leche Ice Cream: Caramelized milk’s sweetness contrasts the burger’s savoriness. Add flaky salt for depth.
- Grilled Pineapple: Charred fruit’s acidity lightens the meal’s richness.
Storage & Freshness Guide
- Raw patties: Refrigerate for 24 hours (wrap tightly) or freeze for 3 months (separate with parchment).
- Cooked patties: Reheat in a skillet with broth to restore moisture—microwaving turns them rubbery.
- Chimichurri: Improves over 1 week in the fridge. Freeze in ice cubes for instant flavor bombs.
Nutrition Profile
Nutrition Breakdown (Per Burger, No Bun/Extras)
- Calories: 520
- Protein: 35g
- Carbs: 3g
- Fat: 41g
- Fiber: 1g
The Ultimate Chimichurri Pork Burger: A Flavor Explosion in Every Bite
Try my Chimichurri Pork Burger for a juicy, flavor-packed twist on classic burgers. Perfect for grilling season—get the recipe now!
Ingredients
For the Chimichurri Sauce
-
1 cup fresh parsley
-
½ cup fresh oregano
-
4 cloves garlic
-
1 small shallot
-
2 tbsp red wine vinegar
-
1 tbsp lemon juice
-
½ tsp red pepper flakes
-
1 tsp salt
-
½ tsp black pepper
-
¾ cup olive oil
For the Pork Patties
-
1.5 lbs ground pork
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp smoked paprika
-
1 tsp dried oregano
-
1 tsp salt
-
½ tsp black pepper
-
1 tbsp Worcestershire sauce
For Assembly
-
4 burger buns
-
Optional toppings (red onions, tomatoes, lettuce, queso fresco)
Instructions
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Pulse 1 cup parsley, ½ cup oregano, 4 cloves garlic, and 1 small shallot in a food processor. Transfer to a bowl and whisk in 2 tbsp red wine vinegar, 1 tbsp lemon juice, ½ tsp red pepper flakes, 1 tsp salt, ½ tsp black pepper, and ¾ cup olive oil. Rest 30 minutes.01
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Gently mix 1.5 lbs ground pork with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper, and 1 tbsp Worcestershire sauce. Shape into 4 patties with thumbprint indents. Chill 15–30 minutes.02
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Cook patties on medium-high heat for 4–5 minutes per side until 145°F. Rest 5 minutes.03
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Toast 4 burger buns, layer with chimichurri, patty, and toppings.04
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