Chimi Burger

The best burgers are big, juicy, and messy. Chimi burger is all that and more.

Adding a super tasty chimichurri, full of fresh herbs, like cilantro makes all the difference. Often served with steak, chimichurri works wonders with this burger. Two delicious flavors together: chimichurri and juicy grass-fed burgers.

Chimi Burger

Servings 6
Author Tania Van Pelt


Chimi Burger

  • cup chopped fresh cilantro tender stems and leaves
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 2 cloves garlic peeled, coarsely chopped
  • ½ pasilla or poblano stemmed, seeded, and roughly chopped
  • ½ small yellow onion roughly chopped, plus 1 large, sliced into 1⁄4″-thick rings
  • Coarse sea salt and freshly ground black pepper to taste
  • lb. grass-fed 80% fat ground beef
  • 6 pan de agua Portuguese rolls, or hamburger buns, split
  • Butter or olive oil for buns
  • cup olive oil
  • ¼ small head cabbage cored and sliced 1⁄4″ thick
  • 1 large beefsteak tomato sliced crosswise 1⁄2″ thick

Secret Sauce

  • 1 tablespoon Worcestershire sauce
  • ¾ cup mayonnaise
  • cup sweet pickle relish Bubbie's is our favorite relish
  • ¼ cup unsweetened ketchup


  1. Purée cilantro, 1 tablespoon Worcestershire, plus soy sauce, garlic, poblano pepper, chopped onion, salt, and pepper in a food processor until smooth; transfer to a bowl along with beef and gently mix. Form mixture into six 6-oz. patties; chill.
  2. Heat a 12″ cast-iron skillet on stovetop or grill over medium-high heat. Brush buns with butter or oil and, working in batches, cook until lightly toasted, about 1 minute; set aside. Add 2 tablespoons oil to pan; add cabbage, salt, and pepper; cook until slightly browned, 2–3 minutes. Transfer to a plate; set aside. Add 2 more tablespoons oil to pan and working in batches, cook sliced onion and tomato, flipping once, until slightly browned, about 3 minutes for onion and 2 minutes for tomato; set aside.
  3. Whisk a tablespoon Worcestershire, the mayonnaise, relish, ketchup, salt, and pepper in a bowl; set aside.
  4. Add remaining oil to pan and, working in batches, cook burgers, flipping once, until cooked to desired doneness, about 10 minutes for medium rare.
  5. Serve on buns with cabbage, onion, and tomato; drizzle with the secret sauce. Serve the remaining sauce with the rest of the cabbage, onion, and tomato. Drizzle more as needed. These are deliciously messy burgers.

Recipe Notes

Adapted from Saveur Magazine