Every summer I gush about basil and pesto, but lately I’ve been obsessed with chimichurri. That bright, herb-forward Argentinian sauce—traditionally made with parsley, garlic, oregano, oil, and vinegar—adds fresh, zesty flavor to so many dishes. I first fell hard for it on a pizza, then used it as a dip for yucca fries, and now it stars in these Chimichurri Turkey Burgers.
Chimichurri is not a chimichanga or a churro; it’s a lively green sauce designed to complement grilled meats. The acidity and garlic cut through richness while the herbs add a fresh finish. In this recipe I fold chimichurri into the turkey for seasoning and moisture, then spoon extra on top for an extra burst of flavor.
Using ground turkey keeps these burgers lighter than beef while staying juicy when mixed with chimichurri and a little onion. I like pepper jack on top for a little kick, but a mild cheese or no cheese works just as well. These burgers are easy to make on a grill or stovetop griddle, and they pair beautifully with oven-roasted fries or a simple green salad.
Below you’ll find the full ingredient list and step-by-step instructions for both the chimichurri and the turkey burgers. Follow the tips for best results: don’t overmix the meat, make the chimichurri ahead so flavors meld, and allow the patties a few minutes to rest after cooking for juicier results.
Chimichurri Turkey Burgers
A bright, herby turkey burger made by folding chimichurri into the meat and finishing with extra sauce for a bold, fresh burger.
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 burgers
Calories: 470 kcal
Author: Taylor Ellingson
Ingredients
For the chimichurri
- 1 bunch fresh parsley
- 1/3 cup olive oil
- 1 tablespoon red wine vinegar
- juice of 1/2 lemon
- 4 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
For the burgers
- 1 lb ground turkey
- 1/4 cup chimichurri (reserve extra for serving)
- 1/4 cup finely chopped onion
- 1/2 teaspoon cumin
- Pepper Jack cheese slices (optional)
- 4 buns
Instructions
To make the chimichurri
- Combine parsley, olive oil, red wine vinegar, lemon juice, garlic, salt, and red pepper flakes in a food processor or blender. Pulse until the ingredients are well combined but still slightly textured. Adjust salt and acidity to taste. Set aside—making this ahead lets the flavors meld.
To make the burgers
- Preheat a grill to medium-high heat or heat a grill pan or skillet over medium-high on the stovetop. Grease the grill or pan lightly.
- In a mixing bowl, combine the ground turkey, 1/4 cup chimichurri, chopped onion, and cumin. Mix gently with a spatula or your hands until just combined. Avoid overmixing to keep the burgers tender.
- Form the mixture into four patties about 1/2 inch thick. Press a slight indentation into the center of each patty with your thumb—this helps them cook evenly.
- Grill the patties for about 7–8 minutes per side, or until they are cooked through and reach a safe internal temperature. During the last 3 minutes of cooking, top each patty with a slice of Pepper Jack if using and allow it to melt.
- Transfer the burgers to buns, spoon extra chimichurri over the top, and serve immediately. Let the patties rest a couple minutes, especially if you sliced or pressed them, for juicier results.
Tips and variations
- Substitute cilantro for up to half the parsley if you like a brighter, citrusy note.
- If you prefer a milder sauce, reduce the red pepper flakes or omit them.
- These can be cooked on a hot cast-iron skillet if a grill isn’t available—just watch the cook time and adjust as needed.
- Try serving with oven-roasted fries, a simple salad, or grilled vegetables for a balanced meal.
Nutrition (per serving)
Calories: 470 kcal | Carbohydrates: 35 g | Protein: 32 g | Fat: 23 g | Saturated Fat: 3 g | Sodium: 645 mg | Fiber: 1 g | Sugar: 5 g
Tried this recipe? Mention @greensnchocolate to let me know how it turned out!
Disclaimer: This post is sponsored by Jennie‑O Turkey but all opinions are my own.
