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Shrimp Plantain Chimichurri Burgers

Juicy burgers topped with manchego cheese, a spicy habanero chimichurri, grilled plantains, and chili garlic shrimp.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Argentine, Spanish
Servings: 4 Burgers



  • 1 bunch parsley
  • 2 cloves garlic peeled
  • 1 habanero stem and seeds removed
  • 1 lemon juice of
  • 1/4 cup olive oil
  • 1 teaspoon salt


  • 1/2 cup vegetable or peanut oil
  • 2 cloves garlic grated
  • 1 teaspoon korean chili flakes gochujaru (sub any chili flakes)
  • 1 teaspoon salt


  • 16 jumbo shrimp peeled and deveined
  • 2 ripe sweet plantains mostly black with a little yellow Peeled and sliced into 1/2 inch rounds
  • 4 BUBBA Burgers
  • 4 thick slices of manchego cheese
  • 4 brioche burger buns


  • Put all the chimichurri ingredients in a food processor and pulse until smooth and combined. You could alternatively do this step in a blender or in a bowl with a stick blender.
  • Mix the brushing oil ingredients in a small bowl
  • Preheat grill or grill pan to medium.
  • Skewer the shrimp and plantains on a few skewers each. Brush with the oil mixture, plantains first, then shrimp.
  • Get the plantains on the grill first and cook over medium heat for about 5 minutes.
  • Add the shrimp next to the hottest part of the grill and cook about 2-3 minutes per side, to lightly char and cook through. Remove from heat.
  • Brush the burgers with the oil mixture and put on the grill. Cover and cook about 5 minutes until the juices start collecting on the top of the burger.
  • Flip the burgers and add the cheese. Cover and continue to cook, all while keeping an eye on the plantains to not burn them.
  • Finally, toast the buns for a minute or two.
  • Build the burgers - Start with the bottom bun, then add some chimichurri. Add on the burger, then some shrimp and plantain. Finally drizzle on more chimichurri. Top with the remaining bun and serve.