Name: Burgers: Chimichurri
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: Argentine
Ingredients: 1 bunch parsley (rinsed and patted dry); 6 cloves garlic (smashed, peeled and coarsely chopped); 3 tablespoons white wine vinegar; 1 medium lemon (juiced); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground chipotle pepper; 3/4 cup olive oil; 1/2 large yellow onion (peeled and chopped); 4 cloves garlic (minced); 1 serrano pepper (seeded and minced); 1 tablespoon ground cumin; 1/2 tablespoon ancho chili powder; 1 teaspoon olive oil (plus more for the griddle); kosher salt (to taste); freshly ground black pepper (to taste); 2 pounds ground chuck; 8 slices pepper jack cheese; sturdy hamburger buns; grilled red onion; sliced avocado; sliced tomato

Truth number 1: My mind always on food, recipes and well, coffee. Pat could be telling me a random story and I’ll put my mug down to say… “what do you think about doughnuts that are like brownies?” I know! How incredibly annoying! Luckily he’s use to it by now and loves me anyways, but you get the point: Food on the brain should be a legit medical condition.

Truth number 2: Worth keeping me a big, juicy, beefy burger.

To Make These Chimichurri Burgers Set out:

garlic
parsley
vinegar
lemon
kosher salt
freshly ground black pepper
ground chipotle pepper
olive oil
onion
garlic
Serrano chile
cumin
chili powder
ground beef 80/20 ratio
pepper jack cheese slices
sturdy hamburger buns

These are big-o-burgers that are so well-seasoned and juicy and cheesy and a little on the spicy side, you’ll only die from flavor overload. Pretty basic ingredient, pretty darn flavor-packed burger.

Place 6 clove of peeled garlic into your food processor and pulse until coarsely chopped. Add in 1 bunch fresh parsley and 3 tablespoons white wine vinegar.

Next add in the juice from 1 medium lemon juice, kosher salt and pepper – to taste, 1/4 teaspoon ground chipotle powder and 3/4 cup olive oil.

Turn it on and blend until combined. Taste and add more salt and pepper as desired.

Store it in an airtight container and pop it into the fridge until you’re ready to serve. You might want to take it out about 30 minutes before your ready so it can warm up to room temperature.

If you have leftover chimichurri sauce, you entirely have to make these steak fajitas! WORTH THE POT!

Moving on to the burgers. Finely dice up an 1/2 a large onion, 1 serrano pepper (discarding the ribs and seeds for less heat), and 4 cloves garlic.

Drizzle olive oil in the pan and heat over medium-low temperature.

Sauté until the vegetables start to soften.

Add in 1 tablespoon cumin and 1/2 tablespoon ancho chile powder and stir.

Heat for a minute or two on the stove.

Remove the peppers and onions to a plate to cool down, like completely.

Season 2 pounds 80/20 ground beef with a little salt and pepper because that’s how we do.

Once cooled, add those veggies into the bowl with the ground chuck.

Mix by hand until it all comes together.

Be careful not to over-mix.

Form the hamburger mixture into patties. I did 4 big burgers, but you could scale them down to 6 if you wanted to.

Brush a little bit of oil over the top of your griddle. I made these in March so here in the mitten it was COLD, however you can entirely grill these on the grill, only omit this step.

Lay the burgers down and griddle for 5-6 minutes and then flip.

Once flipped, lay down a slice of pepper jack cheese. Oh A regular here this cheese on burgers, it melts perfectly and it’s spicy. Love!

I cover the burger with a pan lid; the steam will expedite the whole oooey-gooey cheese thing.

Toasting the bun is completely optional, but Worth keeping a good toasted bun. I even leave mine on a little longer so it chars a bit… I’m weird like that though. I also like fresh tomato, burnt onions and fresh avocado and then I smother the thing in that chimichurri sauce.

Poof! These deliciously spicy, saucy, cheesy chimichurri burgers.