Argentine Asado Burgers With Seared Provolone and Chimichurri Recipe

All the flavors of an Argentine asado in one package. Vicky Wasik

Why It Works

  • Handling the ground beef as little as possible, and seasoning it only after forming it into patties, ensures loose, juicy results.
  • Searing the provolone in a smoking hot skillet browns the outside before the cheese fully melts.
  • Pressing a dimple into each patty prevents it from seizing up into a ball when cooked.

Even if you've never been to a proper asado, the legendary grilling feast that takes place in the mountains of South America, that doesn't mean you can't enjoy those flavors at home. It doesn't even mean you can't squeeze those flavors between two pieces of bread and transform them into a miraculous cheeseburger. Because you can, and this is the result: a juicy burger patty topped with a griddled slab of provolone cheese (known as provoleta in Argentina) and spoonfuls of tart, garlicky chimichurri sauce.

Recipe Facts



Active: 30 mins
Total: 30 mins
Serves: 4 servings

Rate & Comment


  • 1 1/2 pounds ground beef chuck, preferably about 80% lean, formed into 4 (6-ounce) patties
  • Kosher salt and freshly ground black pepper
  • 4 (1/4-inch thick) rounds provolone cheese
  • 8 thin slices crusty peasant bread, trimmed to size of patties, drizzled with olive oil, and toasted until lightly browned
  • Chimichurri Sauce, for spooning


  1. Press a dimple into the top of each burger patty. Season patties generously with salt and pepper. Heat oil in a large cast iron skillet over high heat until lightly smoking. Add patties and cook, turning, to desired doneness (120°F for rare, 125°F for medium rare, or 135°F for medium). Transfer to a plate and allow to rest for 5 minutes.

  2. Meanwhile, pour off fat from skillet and wipe clean with paper towels. Return skillet to high heat and heat until smoking. Add cheese rounds to skillet and cook until undersides are just starting to turn molten, 15–30 seconds. Using a thin metal spatula, quickly scrape under each cheese round and flip. Cook until cheese is almost fully melted and softened throughout, then slide spatula underneath and transfer each round to a burger patty. Season with salt.

  3. Set each cheese-topped patty on top of a slice of toast, spoon chimichurri sauce on top, and close burgers. Serve right away.

Special equipment

Large cast iron skillet, thin metal spatula

This Recipe Appears In