The most deliciously, spicy, saucy, cheesy epic chimichurri burger. Ever. Ground beef seasoned to perfection, grilled and topped with cheese and homemade chimichurri sauce.
Course Mains & Entrees
Cuisine Argentine
Keyword beef, burgers, chimichurri, Serrano chile
Prep Time 30 minutesmins
Cook Time 15 minutesmins
Total Time 45 minutesmins
Servings 8servings
Calories 691
Author Laurie McNamara
Ingredients
FOR THE CHIMICHURRI
1bunchparsleyrinsed and patted dry
6clovesgarlicsmashed, peeled and coarsely chopped
3tablespoonswhite wine vinegar
1mediumlemonjuiced
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
1/4teaspoonground chipotle pepper
3/4cupolive oil
FOR THE BURGERS
1/2largeyellow onionpeeled and chopped
4clovesgarlicminced
1serrano pepperseeded and minced
1tablespoonground cumin
1/2tablespoonancho chili powder
1teaspoonolive oilplus more for the griddle
kosher saltto taste
freshly ground black pepperto taste
2poundsground chuck
8slicespepper jack cheese
sturdy hamburger buns
OPTIONAL TOPPINGS:
grilled red onion
sliced avocado
sliced tomato
Instructions
MAKE THE CHIMICHURRI:
In a food processor fitted with the blade attachment, throw in the smashed and peeled garlic cloves, secure the lid and pulse until minced.
Add in the leaves of an entire bunch of parsley, the lemon juice, vinegar, kosher salt, black pepper, chipotle powder and olive oil. Pulse a few times until mixed but not fully pureed. This should be made a day or even two ahead of time so the flavors can meld. I store mine in a glass jar.
MAKE THE BURGERS:
In a small skillet add a olive oil; sauté the diced onion, garlic and serrano until softened. Add in the cumin, ancho chili powder and stir. Cook for one minute and then transfer to a clean plate to cool.
In a large bowl combine the ground chuck, cooled onions/peppers and a couple of pinches of kosher salt and black pepper. Mix by hand until combined. Be careful not to over mix. Form into 8 medium burgers (or 4 large) and let them rest for a few so they come up to room temperature.
Brush a griddle with a drizzle of olive oil and preheat to 375°. Once hot place the burgers onto the griddle. If you're making a larger, well done burger cook for 5-6 minutes before flipping. Now top the burgers with slices of pepper-jack cheese. Cook for another 5 to 6 minutes or until the cheese is melted and the burger is fully cooked or cook to your personal doneness. Adjust the times if you are making smaller burgers.
While the burgers were resting, I quickly threw sliced red onions onto the hot griddle until soft and charred.
Serve on a toasted hamburger bun and top with a few spoonfuls of the chimichurri sauce, griddled red onions, fresh slices of tomato and avocado.