The Churrasco Steak Burger: When a Butcher Shop Gets Creative in West Palm Beach
“It’s almost like I’m eating a skirt steak right now with chimichurri sauce” — that’s Guy Fieri biting into one of the most labor-intensive burgers you’ll see on Triple D. At The Butcher Shop Beer Garden and Grill in West Palm Beach, Florida, a father-son team is grinding their own meat fresh and marinating it overnight to create something that transcends the typical burger experience.
From Cutting Hair to Cutting Meat
The story behind this joint is pure Diners, Drive-Ins and Dives material. The owner spotted a real butcher shop and thought, “if I can cut hair, I can cut meat” — so he bought one. His son? A struggling musician who started waiting tables. Together, these self-described foodies built what Guy called an “emporium” — part restaurant, part deli, part beer garden. Customers come for the meat and discover the kitchen, like one regular who came to buy meat and stumbled upon the smoked chicken in the window.
The Chimichurri-Infused Churrasco Burger
This isn’t your average ground beef patty. The process starts with making chimichurri from scratch: blended oil, olive oil, and — as Guy noted — “a lot of garlic.” We’re talking garlic with a hint of chimichurri, not the other way around. They add salt, pepper, lime juice, red wine vinegar, then pile in the red chili flakes. Guy’s reaction? “That’s more red chili flake than you would use in a Ukrainian diet in a whole year.” Dry oregano, fresh chopped cilantro, and fresh parsley round out the sauce.
Don't lose this list! Drop your email and we'll send it to you, so you've got it handy next time you're hungry or planning a trip.
The meat blend is two-thirds chuck and one-third skirt steak, ground fresh in-house. The chuck gets run through the grinder twice to make it more tender, but they want you to feel chunks when you bite in — “almost steak burger like.” As they explained, there’s so much connective tissue in the chuck, but that’s where all the flavor lives. Guy watched as they pushed the skirt steak through the grinder and remarked, “Wow, that’s a lot of work for just a burger.”
The ground meat gets mixed with a generous amount of chimichurri — “that’s a lot of chimichurri for a burger,” Guy observed — and then sits in the fridge overnight to let those flavors infuse. Similar to how Florida restaurants featured in the *Alligator* Hot Dog and Frog Legs in FL segment bring bold flavors, this West Palm Beach spot isn’t holding back.
Building the Burger
The caramelized onions take 40 to 45 minutes — olive oil, onions, salt, pepper, and brown sugar cooked low and slow. The burger gets assembled on a toasted bun with those caramelized onions, fresh arugula, tomato, and chimichurri aioli. One fun detail: they use a hose clamp in their kitchen process. Guy had never seen that before — “you use what you can.”
Guy’s verdict was enthusiastic: “The burger as itself is delicious. It’s really rich in beef flavor and it’s really rich in texture. So juicy. Love the arugula, caramelized onions.” The chimichurri’s got kick, and he was visibly going after it. Even a customer at a nearby table chimed in that the burger was really good and the bun’s texture was perfect.
Tips from The Butcher Shop
Grind your chuck twice for tenderness, but keep your skirt steak coarser for texture contrast. Marinate your ground meat overnight with chimichurri to truly infuse the flavor — don’t just top it on after. And don’t rush your caramelized onions; they need that full 40-45 minutes.
For more creative burger builds and unique dishes like Grilled Stuffed Oysters, check out our restaurant directory to find Triple D spots near you.