Argentinean Chimichurri Burgers Recipe

Ingredients for Argentinean Chimichurri Burgers

• Ground Cumin
• Fresh Cilantro Leaves
• Fresh Italian Parsley
• White Wine Vinegar
• Crushed Red Pepper Flakes
• Sea Salt
• Canola Oil
• Lean Ground Beef
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• Hamburger Buns
• Tomatoes
• Onion

How to Make Argentinean Chimichurri Burgers

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. Prepare the buns: Brush your favorite burger buns with a thin layer of chimichurri sauce.
7. Assemble and serve: Top the buns with the grilled burgers, remaining chimichurri sauce, sliced tomatoes, and thinly sliced red onions. Serve immediately and enjoy!