Past Recipes
Chimichurri Chicken Burgers

Chimichurri Chicken Burgers with Provolone and Crunchy Slaw

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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.

  • Spicy
  • Stovetop Only
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

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

What You’ll Need

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

Allergens

Cooking Steps

  1. Prepare ingredients and make chimichurri

    Prepare ingredients and make chimichurri

    Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem, then cut lengthwise into ¼-inch strips. Finely chop cilantro and parsley. Halve lime. Mince garlic. In a small bowl, whisk together spice mix (skip or use half for less heat), red wine vinegar, half of chopped herbs, half of garlic, 2 tablespoons olive oil, ½ teaspoon salt, and black pepper to make chimichurri. Set aside.

  2. Make crunchy slaw

    Make crunchy slaw

    In a medium bowl, whisk together cumin, juice of 1 lime, 2 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired to combine. Add slaw mix and bell pepper to bowl with dressing and toss to coat. Divide crunchy slaw between serving plates, then wipe bowl clean for making burgers in Step 4.

  3. Toast buns

    Toast buns

    Slice buns open horizontally, if they arrived whole, and place cut-side down in a large pan over medium heat. Toast until light golden and warmed through, 2-3 minutes. Transfer buns to plates with slaw, reserving pan for cooking burgers in Step 5.

  4. Form chicken burgers

    Form chicken burgers

    In bowl from slaw, combine remaining chopped herbs, remaining garlic, ½ teaspoon salt, and black pepper as desired. Add chicken (try rubbing 1 teaspoon olive oil between your hands before forming the patties to help keep the chicken from sticking to your fingers). Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Using your thumb, create a dimple on top of each.

  5. Cook chicken burgers

    Cook chicken burgers

    Return pan from buns to medium heat with ½ tablespoon olive oil. When oil is shimmering, add burgers and sear, without flipping, until browned on bottom, about 5 minutes. Flip burgers, top with Provolone, cover pan, and continue searing until cooked through and no longer pink, 5 minutes more.

  6. Plate chicken burgers

    Plate chicken burgers

    Layer bun bottoms with chicken burgers, then top with chimichurri. Feel free to pile some slaw on your chimichurri chicken burgers for an extra-crunchy bite. Close with bun tops and enjoy!

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