Chimichurri is a major flavor profile down here in South Florida with our Latin culinary inspiration, so when Yvonne Aguerro made a comment about “Chimichurri Burgers” for the “Burger Society” giveaway, I knew I had a winner on my hands. This Latin inspired burger should definitely make it to the Burger Society line up and could be a great addition to your steaks and burgers at home.

Chimichurri is a really popular condiment of Argentinian origin, and you can find it at many restaurants and steak houses down here in Miami, which has a huge Argentinian population.

Here’s is Yvonne’s recipe, which has inspiration from her Argentinian brother in-law:

“My Chimiichurri is very basic I learned it from my sister’s husband he is from Argentina (his recipe is very simple – but there are many ways to do it) he puts it on not only steaks, burgers but it’s so delicious on (Argentinean or Italian sausage – on the grill) once done – put into any a bun add the chimichurri and you are good to go.

Chimichurri recipe (measurements are guesstimation) :

• Parsley ( just the leaves) a bunch
• Crushed garlic – about 6 cloves
• Olive oil – ¼ cup
• Salt and pepper if you wish, sometimes I add it others not

Just remember the more garlic you add the stronger the heartburn. Lol

Note: many like to add onions, white vinegar and oregano. Happy experimenting!!”

Many of you may remember that Scott and I went to Argentina on our honeymoon and it was a griller’s paradise. When I got home, I made a chimichurri sauce for sirloin kebabs that I found on the weber grilling app. (I LOVE apps, so a grilling app is even more perfect). This is Jamie Purviance’s recipe but you can adjust however you like. As Yvonne stated, the more garlic the stronger the heartburn – and the more pungent your breath!

The Weber Grilling App gives you hundreds of recipes at your fingertips. Its great when you're at the store and you're not sure what to make as it even has a grocery list tool that helps compile a list for easy shopping.

This is Jamie Purviance's Chimichurri recipe, the one I used above for sirloin kebobs.

Have a great take on Chimichurri? Drop me a line and let me know what it is. robyn.medlin@gmail.com

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