Spicy Chimichurri Burgers
15 mins Serves 4-8 This recipe for Spicy Chimichurri Burgers is sure to spice up your usual dinner menu. This is a meal the whole family will love! #STARFineFoods Ingredients:FOR 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.
In a small skillet add a tablespoon of STAR Extra Virgin Olive Oil; sauté the diced onion, garlic and Serrano chili 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 4 large or 8 medium burgers and let them rest for a few so they come up to room temperature.
Brush a griddle with a drizzle of STAR Extra Virgin Olive Oil and preheat to 375 degrees. 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. 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.
Enjoy!
Ingredients
- Chimichurri:
- 1 bunch fresh parsley, rinsed and patted dry
- 6 garlic cloves, smashed, peeled and coarsely chopped
- 3 Tbsp.STAR White Wine Vinegar
- 1 medium lemon, juiced
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 3/4 cup STAR Extra Virgin Olive Oil
- Burgers:
- 1/2 a large yellow onion, peeled and chopped
- 4 garlic cloves, smashed, peeled and minced
- 1 Serrano chile, seeded and minced
- 1Tbsp. ground cumin
- 1/2 Tbsp. ancho chili powder
- 1 Tbsp. STAR Extra Virgin Olive Oil, plus more for the griddle
- Kosher salt and black pepper
- 2 pounds ground chuck
- 4-8 slices of pepper jack cheese
- Crusty hamburger buns
- Optional Toppings:
- Grilled red onion
- Sliced avocado
- Sliced tomato
Instructions
FOR 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.
In a small skillet add a tablespoon of STAR Extra Virgin Olive Oil; sauté the diced onion, garlic and Serrano chili 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 4 large or 8 medium burgers and let them rest for a few so they come up to room temperature.
Brush a griddle with a drizzle of STAR Extra Virgin Olive Oil and preheat to 375 degrees. 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. 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.
Enjoy!
FOR 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.
In a small skillet add a tablespoon of STAR Extra Virgin Olive Oil; sauté the diced onion, garlic and Serrano chili 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 4 large or 8 medium burgers and let them rest for a few so they come up to room temperature.
Brush a griddle with a drizzle of STAR Extra Virgin Olive Oil and preheat to 375 degrees. 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. 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.
Enjoy!
Recipe developed by: http://www.simplyscratch.com
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Serves: 4-8
