Spicy Chimichurri Burgers


Spicy Chimichurri Burgers


Ingredients

FOR THE CHIMICHURRI:
1bunch Fresh Parsley,
rinsed and patted dry
6Garlic Cloves, smashed, peeled and coarsely
chopped
3tablespoons White
Wine Vinegar
1medium Lemon, juiced
1teaspoon Kosher Salt
½teaspoon Ground Black Pepper
¼teaspoon Ground Chipotle Pepper
¾cup Star Picual Extra
Virgin Olive Oil
FOR THE BURGERS:
½a large Yellow Onion,
peeled and chopped
4Garlic Cloves, smashed, peeled and minced
1Serrano Chile, seeded and minced
1tablespoon Ground
Cumin
½tablespoon Ancho Chili Powder
1tablespoon Star Picual Extra Virgin Olive Oil, plus more for the
griddle
Kosher Salt and Black Pepper
2pounds Ground Chuck
4-8slices of Pepper Jack
Cheese
Crusty Hamburger
Buns
OPTIONAL TOPPINGS:
Grilled Red Onion
Sliced Avocado
Sliced Tomato

Directions

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. FOR THE BURGERS: In a small skillet add a tablespoon of STAR Picual Extra Virgin Olive Oil; sauté the diced onion, garlic and Serrano chile 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 Picual 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!