Argentinian Provoleta Burger Recipe

If you’ve checked out my recipe for this decadent butter burger, you know I have a tendency to be a little extra with my burgers. This Argentinian provoleta burger recipe is absolutely extra. Extra cheesy, extra flavorful, and extra dang delicious.

I got the idea for this Argentinian style burger while eating provoleta, one of my favorite tailgate foods — along with these flavor packed grilled choripan sandwiches.

The grilled provolone cheese is seared on each side, creating the perfect crispy texture on the outside to go with the ooey gooey cheese in the middle. It really is the perfect topping for a big fat burger.

You definitely wouldn’t want to try this with the super trendy smashburger; the cheese would simply overpower a thin patty. But for a patty that’s about 3/4 inch thick, it’s pure decadence.

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What Is Provoleta?

Provoleta is an Argentinian dish that’s sort of like cheese fondue. Provolone cheese is cooked on a grill grate or in a cast iron pan until it’s crispy on the outside, and the cheese is melted on the inside.

The hot cheese is typically topped with fresh oregano and crushed red pepper flakes, and then served on a nice crusty piece of bread with some fresh chimichurri. It’s a super easy appetizer to make, and definitely a mainstay whenever I entertain.

What Type of Buns Are Best For a Provoleta Burger?

The best buns for a provoleta burger are ones that can stand up to the heft of the cheese and burger. I like to use grilled ciabatta, the same bread I use for this spicy salami and roasted tomato sandwich.

I’ve also used grilled rustic Italian bread, which also works well. Softer buns, like brioche just don’t hold up to the weight of the sandwich, so stay away from those.

What Ground Beef Makes The Best Burger?

This is completely a personal choice. For different styles of burgers, I use different blends of meat. For this burger, because of the fat content in the cheese I go with 85/15 ground chuck.

You can also use an 80/20 blend but I wouldn’t go with more fat in the burger than that. Not that I’m opposed to fat; clearly. But there’s a decent amount of oil in each slice of cheese so adding too much rendered beef fat makes for a soggy mess.

Should I Grill The Cheese On The Grill Grate or Cast Iron?

I like to use cast iron, here’s why. First, it’s just easier. Second, it’s less messy. And finally, the cast iron provides a better overall sear on the surface of the cheese than a grill grate does.

If you’re going to sear the cheese directly on the grill, be sure to dust each side of the cheese with some flour. Otherwise, the cheese will melt and drip through the grill grates.

How To Make a Provoleta Burger

Serves: 4 | Prep Time: 10 mins | Cook Time: 15 mins

Ingredients
1 lb ground chuck
2 tsp kosher salt
2 tsp coarse ground pepper
4 slices provolone cheese, 3/8″ thick
1/2 cup fresh chimichurri
1/2 cup pickled red onions
4 ciabatta buns, or a sliced loaf of ciabatta
3 tbsp olive oil

Step 1: Light your grill and set up for direct medium heat. Place a cast iron pan / griddle over a portion of the hot coals.

Step 2: While the grill is preheating, using your hands or a burger press, form the meat into four equally sized patties. Season both sides with salt and pepper. Then, slice the buns and drizzle the cut side with olive oil.

Step 3: Place the burgers on the grill, directly over the heat. Grill for about three minutes on each side for a medium to medium rare burger. Place the buns, cut side down on the grill for the last 45 seconds the burgers are grilling. Then, remove the buns and burgers, placing a burger on each of the bottom half of the buns.

Step 4: Place the cheese slices on the preheated cast iron. Let them sear for 30-34 seconds, flip once and sear for an additional 30-45 seconds. Remove and top each patty with a slice of the melty cheese.

Step 5: Dress with chimichurri and pickled red onions, top with toasted bun and serve hot.