Chimichurri Grilled Chicken Burgers with Crispy Shallots

Name: Chimichurri Grilled Chicken Burgers with Crispy Shallots
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1¼ lb (565 g) ground chicken (about 85% lean), cold; 1 cup (25 g) fresh flat-leaf parsley, loosely packed; 2 tablespoon (8 g) fresh oregano leaves; 3 clove (12 g) garlic cloves, peeled; 3 tablespoon (45 ml) red wine vinegar; ¼ cup (60 ml) extra-virgin olive oil; ½ teaspoon (1 g) red pepper flakes; ¾ teaspoon (4 g) sea salt; ¼ teaspoon (½ g) freshly ground black pepper; 3 medium (150 g) shallots, thinly sliced; ¾ cup (180 ml) neutral oil (vegetable or canola); 1 tablespoon (8 g) cornstarch; ½ teaspoon (3 g) kosher salt; 4 burger buns or rolls, toasted (optional but recommended); 1 tablespoon (14 g) unsalted butter, soft (optional); 4 leaf (40 g) fresh lettuce leaves (butter or romaine), washed and dried (optional); 1 medium (150 g) ripe tomato, sliced (optional)

From the MyKitchenBank Kitchen

Juicy ground chicken burgers infused with Argentine chimichurri flavors, topped with golden crispy shallots and fresh herbs. The vibrant chimichurri sauce—made with parsley, oregano, garlic, and red wine vinegar—is worked into the patties and also served as a condiment, delivering authentic Latin American flavor with every bite.

Prep: 20 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 4 burgers

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Ingredients

4 servings

1¼ lb (565 g) ground chicken (about 85% lean), cold
For the chimichurri
1 cup (25 g) fresh flat-leaf parsley, loosely packed
2 tablespoon (8 g) fresh oregano leaves
3 clove (12 g) garlic cloves, peeled
3 tablespoon (45 ml) red wine vinegar
¼ cup (60 ml) extra-virgin olive oil
½ teaspoon (1 g) red pepper flakes
¾ teaspoon (4 g) sea salt
¼ teaspoon (0.5 g) freshly ground black pepper
For the crispy shallots
3 medium (150 g) shallots, thinly sliced
¾ cup (180 ml) neutral oil (vegetable or canola)
1 tablespoon (8 g) cornstarch
½ teaspoon (3 g) kosher salt
4 burger buns or rolls, toasted (optional but recommended)
1 tablespoon (14 g) unsalted butter, soft (optional)
4 leaf (40 g) fresh lettuce leaves (butter or romaine), washed and dried (optional)
1 medium (150 g) ripe tomato, sliced (optional)

Equipment (6)

Grill or grill pan
Small food processor or mortar and pestle
Medium mixing bowl
Large shallow skillet or sauté pan
Instant-read thermometer
Small bowl for serving

Steps

Before you start

Preheat your grill to medium-high (about 400°F / 200°C)
Chill the ground chicken in the freezer for 15 minutes before forming patties so they hold together better
Have all chimichurri ingredients prepped and measured

1
Make the chimichurri
- In a food processor, combine the fresh parsley, oregano, garlic cloves, red pepper flakes, sea salt, and black pepper.
- Pulse until roughly chopped, about 5–6 pulses.
- Add the red wine vinegar and pulse 2–3 more times.
- With the processor running on low, drizzle in the olive oil until combined but still textured (not a smooth paste).
- You should see flecks of herb throughout.
- Transfer half the chimichurri to a small bowl for serving; set aside.
- Leave the remaining half in a medium mixing bowl.
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Ready when: Herbs are roughly chopped and vinegar and oil are evenly distributed
Tip: Don't overprocess—chimichurri should be chunky and vibrant green, not a paste. If using dried herbs, use half the amount.
2
Fry the crispy shallotsOven 325°F / 165°C
- While the grill preheats, heat the neutral oil in a shallow skillet over medium heat until it reaches 325°F (163°C) on an instant-read thermometer, about 4–5 minutes.
- In a small bowl, toss the thinly sliced shallots with cornstarch and kosher salt until evenly coated.
- Carefully add the shallots to the hot oil in batches to avoid crowding; fry for 4–5 minutes, stirring occasionally, until they turn golden brown and crispy.
- Use a slotted spoon to transfer them to a paper towel-lined plate.
- They will crisp up further as they cool.
- Set aside.
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Ready when: Shallots are deep golden brown and crispy to the touch when cool
Tip: Do not skip the cornstarch—it helps them crisp up. Keep the oil temperature steady; too hot and they'll burn before crisping, too cool and they'll absorb oil.
3
Form the patties
- Add the cold ground chicken to the bowl with the remaining chimichurri.
- Using your hands (or two forks), gently mix until the herb mixture is evenly distributed throughout the chicken; avoid overworking the meat or the patties will be dense.
- Divide into 4 equal portions and gently form each into a patty about 0.75 inches (2 cm) thick and 3.5 inches (9 cm) wide.
- Make a shallow indent with your thumb in the center of each patty (this prevents them from puffing up and helps them cook evenly).
- Cover and chill for at least 15 minutes while you finish prepping.
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Ready when: Patties are uniformly shaped and firm when chilled
Tip: Handle the meat as little as possible; overworking creates tough burgers. The thumb indent is crucial for even cooking.
4
Grill the burgersOven 400°F / 205°C
- Heat your grill to medium-high (about 400°F / 200°C); oil the grates lightly to prevent sticking.
- Once hot, place the chilled patties on the grill.
- Cook without moving them for 5–6 minutes until the bottom is golden brown and releases easily.
- Flip and cook the other side for another 5–6 minutes.
- The burgers are done when an instant-read thermometer inserted horizontally into the center reads 165°F (74°C).
- Transfer to a clean plate and rest for 2 minutes before serving.
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Ready when: Internal temperature reaches 165°F (74°C) and exterior is golden with light char marks
Tip: Don't press the patties while they cook—you'll squeeze out all the juices. Resist the urge to move them; let them develop a crust.
5
Toast and assemble
- If desired, lightly butter the burger buns and toast them on the grill for 1–2 minutes until warm and lightly golden.
- Place each burger on a bun, then top with fresh lettuce leaves, tomato slices, a generous spoonful of reserved chimichurri sauce, and a handful of crispy shallots.
- Serve immediately with extra chimichurri on the side.
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Ready when: Buns are warm and lightly toasted
Tip: Assemble just before serving so the buns don't get soggy from the chimichurri sauce.

Good to know

Tips

For the best results, use freshly ground chicken from the butcher counter rather than pre-packaged—it tends to be fresher and easier to work with. If buying pre-packaged, make sure the packaging date is current.
If you don't have a grill, you can cook these burgers on a grill pan over medium-high heat or in a skillet over medium heat (slightly longer, about 7 minutes per side). They won't have char marks but will still be delicious.
Chimichurri is Argentine tradition, but you can customize it: add a pinch of cumin for warmth, a splash of lime juice for brightness, or fresh cilantro for an extra herbaceous note.
These burgers are best served fresh and hot. If you're serving a crowd, have all your toppings and buns ready before you grill so the burgers go straight from grill to plate.

Make ahead

The chimichurri sauce and crispy shallots can be made up to 2 days ahead. Store chimichurri in an airtight container in the refrigerator; store shallots in an airtight container at room temperature. The burger patties can be formed and chilled up to 4 hours ahead, wrapped well in plastic wrap.

Storage & reheating

Leftover chimichurri keeps in an airtight container in the refrigerator for up to 5 days. Crispy shallots keep at room temperature in an airtight container for up to 2 days (they soften over time). Cooked burgers can be refrigerated for up to 3 days and reheated gently on a skillet or grill over medium heat until warmed through, about 3 minutes per side.

Substitutions

fresh oregano leaves → 1 tablespoon dried oregano. Use half the amount of dried since it's more concentrated; the flavor will be less bright but still authentic.
ground chicken (about 85% lean) → Ground turkey or ground pork (85% lean). Use the same weight. Turkey will be slightly drier, so add 1 extra tablespoon of chimichurri or olive oil to the mix. Pork will be richer and slightly more forgiving.
red wine vinegar → White wine vinegar or apple cider vinegar. Both work well and provide similar acidity. Apple cider vinegar adds a subtle sweetness.
shallots → Thinly sliced red onion. Red onion will work and provide a slight sweetness and color, though shallots have a more delicate, subtle flavor.