Gluten Free Argentinian Burgers Recipe

by Carol Kicinski on April 26, 2013

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OK all you grammatically correct people out there, I have a question for you – is something that is from or reminiscent of Argentina Argentine or Argentinian? For example was Eva Peron an Argentine or Argentinian Diva?

Whatever you want to call these burgers be it Argentine or Argentinian, personally I would just call them a darn good burger!

One of the first (ok, second after Evita) things I think of when I think of Argentina is beef and these burgers start as they should, with the beef. I find that if you want a really tasty burger you should use ground beef that is 80 percent lean – ground chuck. From there all it needs is some minimal seasoning, kosher salt, freshly ground black pepper, and in the case of these burgers some grated garlic, and dried chili powder.

When forming your patties try not to squish the meat together too tightly for a tender burger. With your thumb make a deep indentation in the center of the patty – this gives you an even burger that doesn’t puff up in the center and helps keep your burgers nice and juicy.

The next thing that makes this burger Argentine is the chimichurri sauce, an Argentinian condiment made from parsley, garlic, and olive oil. Chimichurri sauce is a super flavorful sauce typically served with beef, so instead of ketchup, top your burger with this for an amazing South American taste sensation.

Finally, any good burger deserves a good bun. In Argentina, chipas – cheesy breads made from tapioca starch, are sold in street side stands. I made my gluten free Chipa Buns using Chebe Cheese Bread Mix and it was the perfect vehicle for these Argentine burgers.

Burgers may be an all American food but there is no reason why you can’t change things up and give your burgers a decidedly South American flair!

Gluten Free Argentinian Burgers

Gluten Free Argentinian Burgers Recipe


Gluten Free Chipa Buns

1 (7.5 ounce) package of Chebe Original Cheese Bread Mix
2 tablespoons olive oil
1 cup shredded Monterey Jack cheese
2 large eggs
¼ cup water

Chimichurri Sauce

5 cloves garlic, peeled
1 bunch flat leaf (Italian) parsley
2 tablespoons white balsamic or white wine vinegar
½ teaspoon dried oregano
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
¼ cup (maybe a touch more) olive oil

Argentine Burger Patties

1½ pounds ground chuck (80 percent lean)
2 garlic cloves, grated or minced
1 teaspoon dried chili powder
1 teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
4 large lettuce leaves
4 (½ inch thick) tomato slices
4 red onion slices (sliced very thin)


Gluten Free Chipa Buns

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicon baking mat.

In a large mixing bowl, combine the Chebe bread mix, olive oil, cheese, eggs, and water with a fork. Turn the mixture out onto a clean work surface and knead with your hands until the mixture is smooth and fully combined, about 1 minute. Divide the dough into four equal portions, roll into balls, and flatten into disks about 4 inches in diameter. Place on the prepared baking sheet and bake for 15 minutes. Remove the buns from the oven, slice in half horizontally with a serrated knife and place the halves back on the baking sheet, cut side up. Cook for another 5 minutes. (The buns are best served hot – they can be prepared up to the point of being put back into the oven a little ahead and then baked for the last five minutes just before serving.)

Chimichurri Sauce

Place the garlic cloves in a food processor and chop finely. Add the parsley and pulse several times until the parsley is finely chopped. Add the vinegar, oregano, salt, pepper, and red pepper flakes and process until combined. With the machine running, add the olive oil and process until the mixture is thick and fully combined. If too thick, add a few more drops of olive oil. Taste and add more salt and pepper if needed, the mixture should be very flavorful. Can be made a day ahead, store in a covered jar in the fridge.

Argentine Burger Patties

Combine the ground beef, garlic, chili powder, salt, and pepper in a mixing bowl. Divide into 4 equal sized portions. Shape into patties ¾ inch thick and with your thumb make a deep indentation in the center of each.

Heat a grill, grill pan, or skillet to high heat. Add the burgers and cook 3 – 4 minutes, flip and cook for another 3 – 4 minutes. Refrain from pressing down on the burgers as they cook to keep your burgers juicy.

Serve the burgers on the Chipa Buns with lettuce, tomato, onions slices, and chimichurri sauce.


A gluten free recipe that serves 4

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Categories:    Main Dishes

{ 8 comments… read them below or add one }

Kristin April 26, 2013 at 6:14 pm

I am gluten free and love this recipe!! I can’t wait to try it out!


Carol Kicinski April 26, 2013 at 10:35 pm

Thanks Kristin, enjoy!


Sara April 28, 2013 at 12:32 pm

The Chipa Buns look and sound Delicious!! They look way better than the huge gluten stuffed white breaded buns that most of us grew up with. How exciting, looking forward to trying this!! Thanks :D


Carol Kicinski May 3, 2013 at 8:40 pm

Thank you Sara! Enjoy!


Liz April 29, 2013 at 8:25 am

Thank you for the wonderful and simple recipe. I’ll be trying it soon. Have a great week!


Carol Kicinski May 3, 2013 at 8:32 pm

Aww, thank you Liz! Enjoy!


gf and me April 29, 2013 at 10:53 am

These look really good. Can’t wait to try the Chipa buns!


Carol Kicinski May 3, 2013 at 8:32 pm

Thanks, enjoy!


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