Gold Nugget's Chimichurri Burger recipe

GOLDEN VALLEY, Minn. – Gold Nugget Tavern & Grille in Minnetonka won the Twin Cities Burger Battle this spring. The restaurant won the coveted title at Minnesota's First Annual Burger Battle in Mears Park. The honor was voted on by event attendees who sampled burger bites from a dozen contenders.

Chef Eli Renn stopped by KARE Saturday to share Gold Nugget's Chimichurri Burger recipe, which is made from ground beef mixed with mortadella and chimichurri sauce, served with bone marrow mayo, gruyere cheese, arugula and tomato jam, on a bun with peppadew peppers and black sesame seeds.

Chimichurri Burger


Chimichurri sauce:

1 cup parsley, finely chopped

2 cloves garlic, finely chopped

¼ cup Olive oil

1 tbsp oregano

1 tbsp white vinegar

1 tsp red pepper flakes

1 tbsp cilantro finely chopped

1 tsp cumin

Chimichurri burger patty:

2 lbs 80/20 blend ground beef

½ lb Italian Mortadella Ham, very finely diced or ground

1 ½ cups Chimichurri sauce


Chimichurri Patty

Hand mix beef, ham and Chimichurry seasoning. Divide meat into 6 6 oz. patties, and shape into uniform patties, no more than ¾ inch thick. Make a depression in the center with your thumb so the burger won't bulge. Preheat a grill or cast-iron grill pan to high. Season with salt and pepper and grill until golden brown and slightly charred, turning once. Add cheese for the last minute of cooking.

Top burger with Gruyere cheese, arugula, and tomato jam.

Tomato Jam:

3 whole tomatoes

1 cup white sugar

½ lemon


Roast the tomatoes in oven at 425 degrees for 30 minutes until skin becomes dark. Peel the skin and transfer to a pot add sugar and lemon and cook on low for 40 minutes. Remove lemon cool and blend until smooth.

More information on Gold Nugget Tavern & Grille can be found at


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