Ingredients for Argentinean Chimichurri Burgers
- 0 Ground Cumin
- 1 cup packed Fresh Cilantro Leaves
- 1/2 cup packed Fresh Italian Parsley
- 0 White Wine Vinegar
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Sea Salt
- amount of Canola Oil for oiling grill grates
- 1.5 lbs Lean Ground Beef
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Red Pepper
- 6 Hamburger Buns
- sliced Tomatoes (for serving)
- 1 red Onion (thinly sliced, for serving)
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How to Make Argentinean Chimichurri Burgers
- Toast the cumin: In a small skillet, toast 1 teaspoon of cumin seeds over low heat for 2 minutes, or until fragrant. Set aside to cool.
- Make the chimichurri: In a blender, combine the toasted cumin, 1 cup packed cilantro leaves, 1/2 cup packed parsley leaves, 1/4 cup red wine vinegar, 1/2 teaspoon red pepper flakes, and 1 teaspoon sea salt. Blend on low speed, slowly adding 1/2 cup olive oil until smooth.
- Prepare the patties: In a large bowl, gently combine 1.5 lbs ground beef, 1/4 teaspoon salt, and 1/4 teaspoon ground red pepper. Avoid overmixing.
- Assemble the burgers: Shape the beef mixture into 12 patties, each about 3 1/2 inches in diameter. Spoon 1 tablespoon of chimichurri onto the center of 6 patties. Top with the remaining patties and gently seal the edges.
- Grill the burgers: Preheat your grill to medium heat. Lightly oil the grates. Grill the burgers for 18-22 minutes, flipping halfway through, until an instant-read thermometer inserted into the center registers 160°F (71°C).
- Prepare the buns: Brush your favorite burger buns with a thin layer of chimichurri sauce.
- Assemble and serve: Top the buns with the grilled burgers, remaining chimichurri sauce, sliced tomatoes, and thinly sliced red onions. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
11g
Fat
36g
Carbs
7g
