Scottish person here, it's super delicious, that's why! 😊 definitely is more and more popular in menus over here. My local butcher makes chimichurri sausages, they are incredible 😋
@@Caifan90211 yes, us Argentinians aren't very used to spices. I wouldn't modify the recipe cause it wouldn't be chimi anymore, but I do love some spice 😄
Just a heads up for anyone making chimichurri, its a sauce that everyone does a bit different. In my case I like more garlic and a lot more chili flakes. So don't be afraid to experiment with taste and texture until you get something you like. Also in my opinion it gets better with age, leave it in the fridge for a day or two before using
I use a bunch of blanched arugula and basil with a raw jalapeno and lots of cilantro, lime juice, some capers, oil, S&P- then pulse til medium fine in processor.
Can confirm, chimi gets a lot better after it sits in the fridge a bit. At least when used as a fresh sauce on top of meat, or whatever, not sure it matters if you mix it into a ground meat patty. 🤷♂️
i discovered chicken and chimichurri when i ran out of chorizos one day who would have thought chimichurri works so well with chicken, i have no idea how it isn't a thing in argentina - i just slap it on like a sauce, it's delicious
Depends on who you ask in Argentina, many of us stick red pepper, onion and garlic on your chimichurri...but that makes it a "salsa criolla" for others. Good to see some of my country's food showing up 😎🇦🇷
100% home run and all the other goal-hitting terms. All my family and neighbors who tried this were amazed (even those of us who were familiar with the greatness of chimichurri). Thank you, Chef.
I actually find it reassuring that your kitchen equipment doesn't always appear to be brand new. And I actually started using a carving fork to mix ground meats like that. This looks like a delicious recipe.
Ever since going to Argentina I always have chimichurri sauce in my fridge. It’s incredible, I make mine with dried oregano and red wine vinegar too. Never thought to add it to ground chicken though!
Hey chef John. Great video and as always, your commentary keeps me coming back for me. I have a request. In the past you have done and demonstrated several East Indian or South Asian dishes and they have been great. But, to be honest, I haven't seen that many from you in recent years. Therefore, I am going to request one if the King's of the South Asian table.... the delicious KEEMA MATAR MASALA! Go on mate.... you know you waaanaa!
Instead of bread crumbs you can sprinkle a wisp of sugar on the burgers to make them brown. That way you can keep the burgers gluten free if you'd like! I learned this with shrimp working in kitchens! Great way to get browning on them without over cooking!
i, too, chop my own chicken as i really dislike the store ground. but i like it a little more chunky so i'll chop one third to half of the chicken more coarsely than the rest. i don't have a problem with it drying out during cooking.
Definitely going to try this soon since it's grilling season in my part of the world. I'll have to find a substitute for cilantro, though, or try leaving it out all together; I've got a "this tastes like soap" person in the mix. Maybe a bit of lemon? Perhaps some shallots? I'll have to experiment.
the spices just might make the cilantro taste disappear if there's not too much of it. Works for me sometimes (and I'm a big hater of the de**l's weed!)
The. Best sandwich I ever had was bondiola with chimichurri at a little stand near the river in downtown Buenos Aires. If you ever tried bondiola, I think you’d agree.
⭐️⭐️⭐️⭐️⭐️Im from Argentina! I’m going try this recipe, except for the cilantro ! 😮. And the pinch of cumin and the Chili, but I will add Ají pepper, the real McCoy. Or Anaheim pepper flakes a good substitute. And a little dry oregano flakes . I love all your recipes !
Thank you Chef John for another one of your delicious recipes …. One I’ll Definitely try ! You are so entertaining & We are learning from one of the best !!
I made this in burrito form today and have to agree with Chef John that it could easily compete with a beef version in either form. Definitely give this one a try!
I usually add a bit of mayo and breadcrumbs to my chicken burger mince - I think the egg in the mayo and the wheat helps hold it together a bit, with more of a burger texture. Plus it adds a bit of tang and extra moisture, and maybe helps with the browning too. Now all I need is some chimichurri sauce! Thanks Chef John - another good and unique one in the books.
Food wishes can you help with an idea for a chicken tortilla soup themed burger! I've been asking Greg from Ballistic BBQ for a while. I have ideas like a ketchup that tastes like the broth....
Oh my gosh, this looks so good!! I can't wait to make it. But first, I have a couple of questions. 1) Can we use ground chicken for the patties instead of chopping it up? 2) I was surprised you used olive oil to cook the patties because I was told to be careful cooking or sauteing with olive oil because it cannot handle the heat and goes bad, or something like that. They said to use avocado oil instead. It doesn't bother me either way because I love both, but I wanted to ask you what the "rule" is? 🎵🎶 And as always, thank you Chef John! ❤🎵🎶
EVOO is fine for sauteing, as long as you keep it below 400F (per USDA). Don't use it for high heat searing or broiling a steak. Store bought ground chicken would be fine, but I like the ability to control the coarseness, and of course the freshness - ground chicken is very fragile for going bad quickly - make sure it gets fully cooked to at least 165F (use a meat thermometer).
Look up a smoke point chart for cooking oils. Olive oil has a low smoke point, meaning, it starts to smoke and burn at a lower temperature. That results in longer cooking times with olive oil at lower temperature, opposed to avocado oil which has a high smoke point. It's all a pretty neet combination of taste, temperature and time.
@@dh8956 The smoke point of good EVOO is over 400F. That's plenty high enough for sauteing, and even most frying. Just not direct flame or a red hot pan for searing.
Just a small question, I saw the burgers shrunk, and I'm no burger expert but I've seen some chefs put a little divot or volcano in the middle of their patties to decrease the shrinking. I was wondering if that doesn't work here because it's chicken or smth.
Chef John doesn’t miss.
nice of you to give cayenne the day off. everyone needs a little chill sometimes. 😊
Love how every day I see this lovely Argentinian sauce in international menus more and more ❤️🇦🇷
But they add chili flakes because the original is too bland for their taste.
Scottish person here, it's super delicious, that's why! 😊 definitely is more and more popular in menus over here. My local butcher makes chimichurri sausages, they are incredible 😋
@@Caifan90211 yes, us Argentinians aren't very used to spices. I wouldn't modify the recipe cause it wouldn't be chimi anymore, but I do love some spice 😄
@@xxPenjoxx yes ❤️ I've been living in Ireland for many years now so I'm seeing the incorporation of it (and of Argentinian malbec 🍷)
@@Caifan90211 the chimichurri my dad does don't have any cumin (yuck) and has chili flakes, it's very true to the original.
Just a heads up for anyone making chimichurri, its a sauce that everyone does a bit different. In my case I like more garlic and a lot more chili flakes. So don't be afraid to experiment with taste and texture until you get something you like. Also in my opinion it gets better with age, leave it in the fridge for a day or two before using
I use a bunch of blanched arugula and basil with a raw jalapeno and lots of cilantro, lime juice, some capers, oil, S&P- then pulse til medium fine in processor.
As an Argentinian I can confirm. There's no definitive way to make chimichurri. The best way is the one you like the most.
You are, after all, the Tim Curry of your chimichurri
Can confirm, chimi gets a lot better after it sits in the fridge a bit. At least when used as a fresh sauce on top of meat, or whatever, not sure it matters if you mix it into a ground meat patty. 🤷♂️
I was thinking that the chimi mixed with mayo looks like a great dipping sauce for fries
Nice blend! As the Swedish Chef would say; 'Mix de chicky wid de vork, bork-bork-bork!'
i discovered chicken and chimichurri when i ran out of chorizos one day
who would have thought chimichurri works so well with chicken, i have no idea how it isn't a thing in argentina - i just slap it on like a sauce, it's delicious
great recipe ...as an argentinean i can say that we do not use cilantro....never.. instead we use rosemary,dried oregano and parsley.Enjoy!!!
i love this channel so much it almost makes me forget the apocalypse is about to begin
Hey there
The world needs a Chef John biopic.
Hello there ramona, how are you and where are you watching from?
I coincidentally just made chimichurri yesterday for the first time in years…looks like I know what I’ll be trying out tonight, lol.
Hey there Miss, how are you?
This is the first dish of yours I've seen without cayenne..... I've seen at least a 100 of them if not more..... Will definitely try this one too.
Hey there, how are you?
Another great one from the best chef on youtube, thanks john!
Hey there, how are you and where are you watching from?
This is really an interesting addition especially since I'm now growing my own cilantro and parsley !
Depends on who you ask in Argentina, many of us stick red pepper, onion and garlic on your chimichurri...but that makes it a "salsa criolla" for others.
Good to see some of my country's food showing up 😎🇦🇷
Hey there, how are you?
100% home run and all the other goal-hitting terms. All my family and neighbors who tried this were amazed (even those of us who were familiar with the greatness of chimichurri). Thank you, Chef.
I actually find it reassuring that your kitchen equipment doesn't always appear to be brand new. And I actually started using a carving fork to mix ground meats like that.
This looks like a delicious recipe.
Hey there, your name tells me a lot I like Ottawa
Ever since going to Argentina I always have chimichurri sauce in my fridge. It’s incredible, I make mine with dried oregano and red wine vinegar too. Never thought to add it to ground chicken though!
Hey there
I made a chimichurri chicken bowl yesterday and I have some chimichurri left, I'm definitely trying this 🤤🤤🤤
Hey there, how are you?
Mouth-WATERING.
Chef john,looks great & thighs are my fave cut on the chix , I add poultry seasoning to my mix before I cook
Hey chef John. Great video and as always, your commentary keeps me coming back for me.
I have a request. In the past you have done and demonstrated several East Indian or South Asian dishes and they have been great. But, to be honest, I haven't seen that many from you in recent years.
Therefore, I am going to request one if the King's of the South Asian table.... the delicious KEEMA MATAR MASALA! Go on mate.... you know you waaanaa!
Hey there, how are you?
Instead of bread crumbs you can sprinkle a wisp of sugar on the burgers to make them brown. That way you can keep the burgers gluten free if you'd like! I learned this with shrimp working in kitchens! Great way to get browning on them without over cooking!
Hello there Katherine, how are you? 😊
great technique video as well!!
I love chimichurri sauce! I make it often and always have some in the fridge ready to go.
Hey there Leslie, how are you?
“Ceyanne is taking the day off.”
WHO ARE YOU AND WHAT HAVE YOU DONE WITH CHEF JOHN?
😂😂😂
i, too, chop my own chicken as i really dislike the store ground. but i like it a little more chunky so i'll chop one third to half of the chicken more coarsely than the rest. i don't have a problem with it drying out during cooking.
your videos are uplifting
Great video Chef John 😁
Awesome! More chicken recipes I hope, such an underrated meat.
Hello there Stygian, how are you?
I find chimichurri goes well with everything, chicken, pork, fish, vegetables, omeletes and fritattas, salads, I use the spice mix everywhere.
Hey there, how are you l?
Definitely going to try this soon since it's grilling season in my part of the world. I'll have to find a substitute for cilantro, though, or try leaving it out all together; I've got a "this tastes like soap" person in the mix. Maybe a bit of lemon? Perhaps some shallots? I'll have to experiment.
the spices just might make the cilantro taste disappear if there's not too much of it. Works for me sometimes (and I'm a big hater of the de**l's weed!)
Looks deeeelicious John..... I find myself watching many of your videos lately..... so I just subscribed..... Thank you for your great channel !
The. Best sandwich I ever had was bondiola with chimichurri at a little stand near the river in downtown Buenos Aires. If you ever tried bondiola, I think you’d agree.
⭐️⭐️⭐️⭐️⭐️Im from Argentina! I’m going try this recipe, except for the cilantro ! 😮. And the pinch of cumin and the Chili, but I will add Ají pepper, the real McCoy. Or Anaheim pepper flakes a good substitute. And a little dry oregano flakes . I love all your recipes !
Thank you Chef John for another one of your delicious recipes …. One I’ll Definitely try ! You are so entertaining & We are learning from one of the best !!
Hello there Maria, how are you?
Greetings dron Argentina John!
You can also add some cream cheese to your ground or chopped chicken to add moisture.
Just remember you're the Judge Judy of Chimichurri.
Awesome !
I made this in burrito form today and have to agree with Chef John that it could easily compete with a beef version in either form. Definitely give this one a try!
Hey there
That Chimichurri 🍗 🍔 looks really good & delicious😋 & ❤🤍💙 all your videos mate👍
Hey there Christian, how are you?
I usually add a bit of mayo and breadcrumbs to my chicken burger mince - I think the egg in the mayo and the wheat helps hold it together a bit, with more of a burger texture. Plus it adds a bit of tang and extra moisture, and maybe helps with the browning too. Now all I need is some chimichurri sauce! Thanks Chef John - another good and unique one in the books.
You pressed! I saw you! Seriously though, those burgers look great.
Hey there, how are you?
These look great Chef John. I must try this.
Hello there Anissa, how are you?
Going to absolutely make this
Hey there I am a forex trader
What happened to the freakishly small wooden spoon??? Making the sauce would have been a perfect application for it 😅
Hey there, how are you?
Two questions. Would this be good with ground turkey? Would you do the bread crumbs if you are cooking on the grill?
Looks great John. Kind of surprised no addition of an egg for a binder.
How did they turn out on the grill? Was thinking of trying the broiler since I've never been a fan of pan fried burgers of any sort.
Hey there
ship it!!!
You are, after all, the Lionel Messi
Of your own creation of chicken chimichurri.
Food wishes can you help with an idea for a chicken tortilla soup themed burger! I've been asking Greg from Ballistic BBQ for a while. I have ideas like a ketchup that tastes like the broth....
Oh my gosh, this looks so good!! I can't wait to make it. But first, I have a couple of questions. 1) Can we use ground chicken for the patties instead of chopping it up? 2) I was surprised you used olive oil to cook the patties because I was told to be careful cooking or sauteing with olive oil because it cannot handle the heat and goes bad, or something like that. They said to use avocado oil instead. It doesn't bother me either way because I love both, but I wanted to ask you what the "rule" is?
🎵🎶 And as always, thank you Chef John! ❤🎵🎶
The thing with olive oil applies mostly to extra virgin olive oil, as it is less refined it burns easier.
EVOO is fine for sauteing, as long as you keep it below 400F (per USDA). Don't use it for high heat searing or broiling a steak. Store bought ground chicken would be fine, but I like the ability to control the coarseness, and of course the freshness - ground chicken is very fragile for going bad quickly - make sure it gets fully cooked to at least 165F (use a meat thermometer).
Look up a smoke point chart for cooking oils. Olive oil has a low smoke point, meaning, it starts to smoke and burn at a lower temperature. That results in longer cooking times with olive oil at lower temperature, opposed to avocado oil which has a high smoke point. It's all a pretty neet combination of taste, temperature and time.
@@dh8956 The smoke point of good EVOO is over 400F. That's plenty high enough for sauteing, and even most frying. Just not direct flame or a red hot pan for searing.
@@tomasochoa gotcha. EVOO is the only kind of olive oil I use, so that's good to know.
yum!
Hey there
best of all NO trees were harmed making this video, fans from the past will know!
Air fryer works great for these!
If you'll forgive my impudence Chef John, but what brand of knives do you use? They look pricey. Long time fan, second time commentor.
Just a small question, I saw the burgers shrunk, and I'm no burger expert but I've seen some chefs put a little divot or volcano in the middle of their patties to decrease the shrinking. I was wondering if that doesn't work here because it's chicken or smth.
Super,🍲🍰🍮🍗
I wonder what cayenne does on its day off?
Nothing. Just chilIs.
Good or bad, it was another piece to the puzzle of your life.
can you cook the burger patties on a grill?
he's hackin' and whachin' and smackin'
What would some egg whites or baking soda do to "ground" chicken like this?
Hey
I watch your channel and I want to Thank you for sharing your talent with us.
Sure wish I knew what Range/Oven Chef John uses... We're in the market for one soon and I'd like to start planning. Any ideas what he has?
Probably Wolf range or something similar
Please show us how to do the veggie chips
Hey there Cherry, how are you?
Cayenne does not need a day of as it works from home.
I would add cheese.
In my neighborhood, we don't have natural gas. So, I have an electric range. It is so much easier to cook on a gas range! I wish I had one.
I bet it would be good for a chicken sausage too!
That looks delicious.
Hello there Pat, how are you?
At last an argentine influence
Good ol’ butcher Pete
Is it just me cooking by ear as well? I miss the sound of the pan grilling :-)
Remember, you are the McFlurry of your Chimichurri....
Hey there, how are have you ever heard of forex trading before?
💯👍
Chimmichurger
Chef John has a Grindr account
I suppose this works on turkey burgers too.
"best burger I ever had"? Who is this, Sam the Cooking Guy?
0:16 Ron Swanson has entered the chat…
I might do it as a smash burger, so it tastes less like a croquette
Fantastic recipe nonetheless!
why do you need 6 burners?
Was that a shout out to butcher Pete
Eleventy-twoth!
I’m Argentinian and I’ve never ever EVER ate that 😂
I have to suspect that the chopping technique/thigh usage is as important as the chimmichurri. Pre-ground chicken is usually pretty lifeless.
Wouldn't a chimichurri burger with beef be even better? =D
I use a fork to mix my meatloaf to keep from warming and overworking the meat.
I wonder...can this be air fried? 🤔
Don't chop up the parsley. Slice it or just blend it . The flavor of his wood cutting board now tastes like parsley.
No Cayenne? This is a SHOCKER!!!! I don't know what to do now. I'm so confused! I thought Cayenne went in everything!
Chimi churri chicken chburger
You gave Cayenne the day off?
This would be an excellent chickpea veggie burger!!😍
You are the Stephen Curry, of your chicken chimichuri
Or the michael Jordan's of chimichuri.
real question:
why not add panade (aka prison loaf) to buy some juicy insurance?
I feel like beetroot would be amazing in the burger
Often (Chinese) chef will use 2 of those cleavers (using both hands, not 2 at one hand) and speed up the process.