Chimichurri Beef Burgers
Beef burgers flavoured, Argentinean-style, with chimichurri, a fresh sauce rich with parsley, cilantro, garlic, vinegar, olive oil and seasonings.
Recipe - Quality Foods
Chimichurri Beef Burgers
Prep Time40 Minutes
Servings4
Cook Time10 Minutes
0Ingredients
3 medium garlic cloves, peeled and sliced
1 cup packed Italian (flat-leaf) parsley
1/2 cup packed cilantro leaves
2 Tbsp red wine vinegar
1 tsp salt (divided)
1/4 tsp red pepper flakes, or to taste
1/2 tsp dried oregano
freshly ground black pepper, to taste
1/2 cup olive oil, plus some for the grill
1 1/4 lbs (about 560 grams) extra lean ground beef
1 large egg
1/4 cup dried breadcrumbs
1/2 tsp chili powder
1/2 tsp ground cumin
4 to 8 thin slices aged cheddar or other tangy cheese
4 hamburger buns, split and warmed (see Note
mayonnaise, to taste
4 leaf or butter lettuce leaves
4 to 8 thin slices red onion
4 to 8 thin slices ripe tomato
Directions
- To make chimichurri, place garlic, parsley, cilantro, vinegar, 1/2 tsp salt, pepper flakes, oregano and black pepper in a food processor and pulse until finely chopped. Pour in the 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick (see Note).
- Place beef, 3 Tbsp of the chimichurri, egg, breadcrumbs, chili powder, cumin, 1/2 tsp salt and black pepper in a bowl and mix to combine. Moisten your hands lightly with cold water, and then form meat mixture into 4, 3/4-inch thick patties.
- Preheat your barbecue or indoor grill to medium-high. Lightly oil the bars of the grill. Grill patties 4 to 5 minutes per side, or until entirely cooked through and the temperature reaches 165 F in the centre of each patty when tested with an instant-read meat thermometer. Top each patty with a slice or 2 of cheese and cook 1 minute more, or until cheese is melted.
- Spread bottom buns with mayonnaise. Set a lettuce leaf and a burger patty on each bottom bun. Top each patty with sliced onions, tomatoes and some of the remaining chimichurri. Set on top buns and serve.
Note: Any leftover chimichurri you have after using some for the burgers will keep in the refrigerator several days if kept it in tightly sealed jar. It could also be frozen.
40 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Parsley - Italian, Fresh, 1 Each
$2.49
Cilantro - Fresh, Bunch, 1 Each
$2.49
Western Family - Red Wine Vinegar, 500 Millilitre
$5.69$1.14/100ml
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.29$1.11/100g
Mccormick - Crushed Red Pepper, 24 Gram
Flyer Sale
$5.00 was $6.99$20.83/100g
Simply Organic - Oregano Leaf, 21 Gram
$6.99$33.29/100g
Mccormick - Ground Black Pepper, 37 Gram
Flyer Sale
$5.00 was $5.99$13.51/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Canadian - CDN BF B/A Extra Ln Grnd Bf 91% FP, 1 Pound
$8.99/lb$1.98/100g
Not Available
Not Available
Western Family - Chili Powder, 155 Gram
$3.99 was $6.29$2.57/100g
Club House - Organic Ground Cumin, 40 Gram
$3.39 was $3.69$8.48/100g
Western Family - Single Slices - Cheddar Style Process Cheese Product, 400 Gram
$5.89$1.47/100g
D'Italiano - Crustini Buns Original, 8 Each
$4.49$0.56 each
Western Family - Real Mayonnaise, 890 Millilitre
$5.00 was $6.79$0.56/100ml
Lettuce - Butter, Hot House, Fresh, 1 Each
$5.99
Onions - Red, Unpeeled, 335 Gram
$2.58 avg/ea$0.77/100g
Tomatoes - Roma, Fresh, 90 Gram
$0.69 avg/ea$0.77/100g
Directions
- To make chimichurri, place garlic, parsley, cilantro, vinegar, 1/2 tsp salt, pepper flakes, oregano and black pepper in a food processor and pulse until finely chopped. Pour in the 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick (see Note).
- Place beef, 3 Tbsp of the chimichurri, egg, breadcrumbs, chili powder, cumin, 1/2 tsp salt and black pepper in a bowl and mix to combine. Moisten your hands lightly with cold water, and then form meat mixture into 4, 3/4-inch thick patties.
- Preheat your barbecue or indoor grill to medium-high. Lightly oil the bars of the grill. Grill patties 4 to 5 minutes per side, or until entirely cooked through and the temperature reaches 165 F in the centre of each patty when tested with an instant-read meat thermometer. Top each patty with a slice or 2 of cheese and cook 1 minute more, or until cheese is melted.
- Spread bottom buns with mayonnaise. Set a lettuce leaf and a burger patty on each bottom bun. Top each patty with sliced onions, tomatoes and some of the remaining chimichurri. Set on top buns and serve.
Note: Any leftover chimichurri you have after using some for the burgers will keep in the refrigerator several days if kept it in tightly sealed jar. It could also be frozen.