Chimichurri Burger
While delicious on steak, the bold flavor of chimichurri sauce is a great topping for a tender, juicy grilled burger.
- Ingredients:
- 1 Basic Burger Recipe
- 1/2 cup fresh parsley leaves (packed)
- 2 to 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry or red wine vinegar
- 1 shallot, roughly chopped
- 2 cloves garlic, roughly chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- Dash of Tabasco sauce
- Freshly ground black pepper
- 4 hamburger buns
Preparation:
Follow the instructions for the Basic Burger Recipe and prepare the patties for grilling.
While the burgers chill, combine the parsley, 2 tablespoons of the olive oil, vinegar, shallot, garlic, oregano, salt, Tabasco and a few grinds of black pepper in the work bowl of a food processor. Pulse until the mixture reaches a sauce-like consistency similar to thick ketchup. Feel free to add a little more olive oil if the consistency is too pasty. Transfer to a serving bowl and set aside.
Preheat a gas or charcoal grill to a medium-high temperature (about 400°F). Oil the grates, add the burgers and grill until you see juices start to accumulate on the top of the meat, approximately 4 minutes. Flip them over and grill for an additional 2 to 3 minutes, to desired doneness. While the burgers rest, lightly toast the buns on the grill.
To serve, place a burger on each bun and top with a small amount of chimichurri sauce. Pass the rest of the sauce at the table.
Makes 4 servings
