\u201dI thought to myself: If chimichurri tastes amazing on skirt steak, it must taste really delicious on a steak burger<\/em>,\u201d says Michelle. And because everything she cooks is a little extra, Michelle went a step further and loaded her chimi cheeseburgers with a second sauce: a garlicky mayo topping. \u201dI came up with the idea of mixing in the chimichurri with basic garlic aioli and calling it chimichurri-aioli Swiss burgers.\u201d<\/p>\n\n\n\n How\u2019d her idea turn out? She kisses her fingers: Incredible.<\/p>\n\n\n\n Sabor is at the heart of Michelle\u2019s cocina. Though she now lives in U.S., Michelle grew up in San Juan, Puerto Rico and is married to a Puerto Rican, Pat. It\u2019s a family requirement that every meal be loaded with bold flavors, double the expected amount of garlic, and more often than not: cilantro. (Taste the results for yourself: Try Michelle\u2019s Familia Kitchen Grand Prize<\/a>-winning Titi Rosa\u2019s Arroz con Pollo<\/a>, her sofrito<\/a>, and her picadillo<\/a>. Her husband\u2019s family recipe for beef alcapurrias<\/a> takes us right back to the island, it\u2019s so Boricua-real deal.)<\/p>\n\n\n The secret to a great hamburger, says Michelle, is to build in layers of flavors. \u201dMy chimichurri burger gets its great flavor from the bottom up: The garlicky-creamy chimichurri aioli, quality Swiss cheese (you can also use gruyere, she says), and a fresh-toasted brioche bun.\u201d<\/p>\n\n\n\n Consider doubling the two sauces for later use on top of grilled proteins or vegetables, Michelle adds. She likes to make this chimichurri-aioli in advance and chill it for future use. \u201dIt keeps for three to four days. And, by the way, the chimi-aioli is delicious for dipping French fries into.\u201d<\/p>\n\n\n When it comes to making the beef patty itself, at Michelle\u2019s house, medium-rare is the only way to go. She also uses 80\/20 ground beef because \u201dit has so much extra flavor.\u201d The secret to not making a mess or risk any of the creamy toppings slipping through the metal grate is to finish the chimi cheeseburgers in a cast-iron pan placed directly on the grill. <\/p>\n\n\n\n \u201dI preheat the cast-iron at 550\u00b0, with the lid closed,\u201d Michelle says. \u201dI then put the burgers on that screaming-hot cast-iron skillet and start adding the chimichurri sauce and other toppings. It gets melty-perfect.\u201d<\/p>\n\n\n\n Best of all, these chimi cheeseburgers aren\u2019t just for summer. \u201dI\u2019ll be making these burgers all year round. They can be made on an inside grill any time of the year,\u201d Michelle says. <\/p>\n\n\n\n Bottom line: \u201dYou need to try these,\u201d she says. \u201dThey are the freaking bomb.\u201d <\/p>\n\n\n\n To try more of Michelle\u2019s family-famous dishes, check out her Arizona carne asada burritos<\/a>, Puerto Rican tostones<\/a>, chili con carne with bacon<\/a>, Cuban black bean soup,<\/a> sheet-tray super nachos with shredded beef and guacamole<\/a>, barbacoa beef tacos<\/a> and more!<\/p>\n\n\n\n![\"Chimichurri](\"https:\/\/familiakitchen.com\/wp-content\/uploads\/2023\/07\/Chimichurri-cheeseburgers-cast-iron.jpeg\")
![\"550](\"https:\/\/familiakitchen.com\/wp-content\/uploads\/2023\/07\/550-grill-chimichurri-cheeseburgers-v2.jpg\")
Ready to Make the Best Chimichurri Cheeseburger Ever?<\/h2>\n\n\n
![\"Michelle\u2019s](\"https:\/\/familiakitchen.com\/wp-content\/uploads\/2023\/07\/Final-burger-flipped-color-corrected-v3-e1690544799380-800x530.jpg\")
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