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Chimichurri Chicken Burgers

Chimichurri Chicken Burgers with Provolone and Crunchy Slaw

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On the menu Dec 31 — Jan 6

We love the brightness and balance that tangy green chimichurri sauce brings to meat dishes—not to mention the eye-catching presentation. This week, Chef Taylor is recreating the favorite Argentine sauce, blending cilantro, parsley, olive oil, and garlic with a touch of crushed red pepper and paprika for smoky heat. It’s drizzled over garlicky, cilantro-infused chicken burgers with melty Provolone. On the side, a crunchy slaw of carrot, cabbage, and bell pepper is tossed in a tangy cumin-lime dressing for a refreshing counterpoint to the burgers.

  • Stovetop Only
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 790
  • Protein 42g
  • Total Carb 46g
  • Total Fat 50g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red bell pepper
    • 1
    • red bell pepper
  • cilantro
    • 1/4 ounce
    • cilantro
  • parsley
    • 1/4 ounce
    • parsley
  • lime
    • 1
    • lime
  • garlic
    • 3 cloves
    • garlic
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • shredded green cabbage
    • 1/3 cup
    • shredded green cabbage
  • shredded carrots
    • 1/3 cup
    • shredded carrots
  • hamburger buns
    • 2
    • hamburger buns
  • ground chicken
    • 12 ounces
    • ground chicken
  • Provolone cheese
    • 2 slices
    • Provolone cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan with lid

Allergens