Serves 4

Recipe courtesy of Katie Crenshaw

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  • ½ cup fresh flat-leaf parsley, finely chopped
  • ½ cup fresh cilantro, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 2 large garlic cloves, chopped
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup olive oil
  • 4 Chop House Steak Burger Patties
  • 4 – ½” inch thick slices provolone cheese
  • 4 hamburger buns


  1. Combine parsley, cilantro, oregano, garlic, red wine vinegar, salt, and pepper in a medium bowl.  Whisk in olive oil in a slow stream.  Set aside.
  2. For medium-well hamburger: Place frozen Chop House Steak Burger Patties in a preheated pan over medium-high heat and cook 6 minutes.  Turn patties over and cook for 3 minutes or until internal temperature reaches 160° F.
  3. Toast hamburger buns if desired.  Spread chimichurri sauce on bottom half of hamburger buns.  Top with patty.
  4. Place cheese slices on a nonstick skillet over medium heat.  Turn slices over when cheese begins to sear and melt.  Place over hamburger patties.
  5. Cover with hamburger buns top halves and serve immediately.