Chimichurri Burger by Derek Wolf

Derek Wolf showcases the brand new Griddle and Griddle Press from Breeo. He uses the Breeo Y Series with the 19” griddle to cook a burger featuring chimichurri, picanha and a fried egg, which really sets this apart from your average burger.


Servings: 4 People
Prep: 15 minutes
Cook: 1.5 hours

● 1 lbs Ground Beef
● 1 Whole Picanha
● 3 tbsp Kosher Salt
● 1.5 tbsp Black Pepper
● 1.5 tbsp Garlic Powder
● Beef Tallow, as needed

● 1.5 cups Parsley, chopped
● 3-4 cloves Garlic, minced
● 1.25 cups Olive Oil
● 1/4 cup Red Wine Vinegar
● 1 tbsp Dried Oregano
● 1 tsp Red Pepper Flakes
● Salt & Pepper to taste

● 6-8 American Cheese Slices
● 3-4 Fresh Eggs
● Mayonnaise, as needed
● Burger Buns, toasted



1. In a bowl, mix all the ingredients for the chimichurri then set to the side until ready to use.

2. Heat your Breeo Grill to high heat (around 450F) for direct cooking on the grill grate.

3. Slice your picanha with the grain into steaks and season generously with salt. Grill over the fire for 6-7 minutes per side until 120F internal, then pull off and let rest.

4. Add the new Breeo Griddle over the fire to heat up.

5. Grab a handful of ground beef (around 1/4 lbs... ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.

6. Add a burger ball to the griddle. Place a piece of parchment over one ball and then firmly press with the Breeo Griddle Press until the burger is “smashed” on the skillet. Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes. Carefully flip the burger patty over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.

7. Finally, fry up your eggs, then toast your burger buns on the hot griddle.

8. Slice up your picanha into thin slices. Build your burger with bottom bun, mayonnaise, double patties, picanha, fried egg then chimichurri. Serve and enjoy!