Brazilian Chimichurri Beef Burgers with Grilled Pineapple

Name: Brazilian Chimichurri Beef Burgers with Grilled Pineapple
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground beef (80/20 blend); 1 tsp (6 g) sea salt; ½ tsp (1 g) freshly ground black pepper; 4 cloves (20 g) fresh garlic, minced; 1 cup (40 g) fresh flat-leaf parsley, packed, finely chopped; ½ cup (20 g) fresh cilantro, packed, finely chopped; 3 tbsp (45 ml) red wine vinegar; ½ cup (120 ml) extra-virgin olive oil; ¼ tsp (½ g) red pepper flakes; 1 whole (about 3-4 lb) (1360 g) fresh pineapple, peeled, cored, cut into ½-inch thick rings or wedges; 1 tbsp (15 ml) olive oil or coconut oil; 4 buns (200 g) burger buns, toasted if desired; 4 leaves butter lettuce or crisp lettuce leaves (optional); 1 whole (200 g) ripe tomato, sliced (optional)

From the MyKitchenBank Kitchen

Bold, herbaceous chimichurri-infused beef patties topped with caramelized grilled pineapple and served on toasted buns. This Brazilian-inspired burger marries the fresh, garlicky punch of chimichurri sauce with sweet, charred pineapple for a vibrant, aromatic meal.

Prep: 25 min
Cook: 15 min
Wait: 10 min
Total: 50 min
Makes: 4 burgers

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Ingredients

4 servings

For the burgers
1½ lb (680 g) ground beef (80/20 blend)
1 tsp (6 g) sea salt
½ tsp (1 g) freshly ground black pepper
For the chimichurri
4 cloves (20 g) fresh garlic, minced
1 cup (40 g) fresh flat-leaf parsley, packed, finely chopped
½ cup (20 g) fresh cilantro, packed, finely chopped
3 tbsp (45 ml) red wine vinegar
½ cup (120 ml) extra-virgin olive oil
¼ tsp (0.5 g) red pepper flakes
For the grilled pineapple
1 whole (about 3-4 lb) (1360 g) fresh pineapple, peeled, cored, cut into ½-inch thick rings or wedges
1 tbsp (15 ml) olive oil or coconut oil
For serving
4 buns (200 g) burger buns, toasted if desired
4 leaves butter lettuce or crisp lettuce leaves (optional)
1 whole (200 g) ripe tomato, sliced (optional)

Equipment (8)

Grill with temperature control
Medium bowl
Large bowl
Chef's knife
Cutting board
Meat thermometer (optional but recommended)
Spatula
Small spoon or measuring spoon

Steps

Before you start

Preheat your grill to medium-high heat (about 400°F / 200°C)
Remove ground beef from the fridge 15 minutes before forming patties so it's easier to handle
Have all chimichurri ingredients prepped and ready before you start grilling

1
Make the chimichurri
- In a medium bowl, combine minced garlic (4 cloves, about 20 g), chopped parsley (40 g), chopped cilantro (20 g), red wine vinegar (3 tbsp / 45 ml), red pepper flakes (¼ tsp), and salt and pepper to taste.
- Whisk in olive oil (120 ml) until emulsified.
- Taste and adjust seasoning.
- Set aside; the chimichurri will brighten as it rests.
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Ready when: Herbs and garlic are finely chopped and evenly distributed in a slightly thick, pourable consistency
Tip: Don't over-blend the chimichurri; it should have visible herb pieces, not be a smooth purée
2
Form the patties
- In a large bowl, combine ground beef (680 g), sea salt (1 tsp / 6 g), and black pepper (½ tsp / 1 g).
- Gently mix with your hands for 30 seconds—don't overwork the meat.
- Divide into 4 equal portions (about 170 g each) and shape each into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick, with a slight indent in the center to prevent puffing during cooking.
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Ready when: Four evenly sized patties with a shallow center dimple
Tip: Avoid pressing or squeezing the patties—handle them as little as possible to keep them tender
3
Brush pineapple
- Lightly brush both sides of the pineapple rings or wedges with oil (about 1 tbsp / 15 ml total).
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Ready when: Pineapple pieces glistening with a thin coating of oil on both sides
4
Grill the pineappleOven 400°F / 205°C
- Place pineapple on the grill grates over medium-high heat (about 400°F / 200°C).
- Grill for 3–4 minutes per side, until caramelized with light char marks.
- The sugars will caramelize and the fruit will develop a smoky sweetness.
- Transfer to a warm plate and set aside.
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Ready when: Golden-brown caramel marks on both sides, edges slightly darkened
Tip: If using rings, skewer them with toothpicks so they don't fall through the grates
5
Grill the beef pattiesOven 400°F / 205°C
- Place patties on the grill over medium-high heat (about 400°F / 200°C).
- Cook for 3–4 minutes without moving them—this develops a flavorful crust.
- Flip once and cook 2–3 minutes more for medium (160°F / 71°C internal temperature).
- For medium-rare (140–145°F / 60–63°C), pull at 2–2½ minutes after the flip.
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Ready when: Golden-brown crust forms; internal temperature reaches 160°F (71°C) for well-done or 140–145°F (60–63°C) for medium-rare
Tip: Don't press down on the patties while they cook—you'll lose juices and create a dry burger
6
Toast the buns
- During the last minute of cooking, lightly place buns cut-side down on the grill for 1–2 minutes to toast lightly without charring.
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Ready when: Buns are golden and slightly crisp on the cut side
Tip: Watch the buns closely so they don't burn; just a light toasting adds texture without toughness
7
Assemble the burgers
- Place each toasted bun bottom on a plate.
- If using lettuce and tomato, lay a lettuce leaf on the bun, then add a tomato slice.
- Top with a grilled beef patty.
- Lay 1–2 pieces of grilled pineapple on top of the patty, then drizzle 2–3 tablespoons of chimichurri sauce over the pineapple and patty.
- Crown with the top bun.
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Ready when: Burger is fully assembled with pineapple perched on the patty and chimichurri sauce visible
Tip: Drizzle the sauce just before serving so the bun stays firm; too much sauce too early will make it soggy

Good to know

Tips

Chimichurri is versatile—serve extra on the side for dipping or as a condiment for fries
For a spicier sauce, increase the red pepper flakes to ½ teaspoon and add a pinch of cayenne if you like
If your grill is prone to flare-ups, keep patties on the cooler side of the grill after flipping to avoid charring the outside before the inside cooks
Fresh pineapple caramelizes best; it has natural sugars that brown beautifully, whereas canned pineapple can turn mushy

Make ahead

Chimichurri can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before serving. Beef patties can be shaped and frozen on a parchment-lined baking sheet for up to 3 months; grill from frozen, adding 2–3 minutes to the cooking time.

Storage & reheating

Leftover cooked burgers (without buns) can be refrigerated in an airtight container for up to 3 days. Reheat gently on the grill or in a skillet over medium heat for 2–3 minutes per side. Chimichurri stores refrigerated for up to 5 days. Grilled pineapple can be refrigerated for up to 2 days and reheated in a skillet or on the grill for 1 minute per side.

Substitutions

fresh cilantro → fresh mint or additional parsley. If cilantro is unavailable or you dislike its flavor, increase the parsley to ¾ cup (30 g) and add 2 tablespoons (8 g) of fresh mint for a similar herbal brightness
red wine vinegar → white wine vinegar or sherry vinegar. Either vinegar works equally well; white wine vinegar is slightly milder, sherry vinegar adds subtle sweetness that complements the pineapple
fresh pineapple → canned pineapple rings, well-drained. Drain canned rings thoroughly and pat dry before grilling. They won't develop the same char, but the caramel flavor will still develop; reduce grill time to 2 minutes per side
ground beef (80/20 blend) → ground lamb or ground pork. Both ground lamb (leaner) and pork work beautifully with chimichurri and pineapple. Cook pork to 160°F (71°C) internal temperature for food safety