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

Ingredients

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

Servings

Shop Ingredients

Makes 4 servings

3 medium garlic cloves, peeled and sliced

Garlic - Bulb, Mesh, 3 Each

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$1.49$0.50 each

1 cup packed Italian (flat-leaf) parsley

Parsley - Italian, Fresh, 1 Each

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$2.49

1/2 cup packed cilantro leaves

Cilantro - Fresh, Bunch, 1 Each

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$2.49

2 Tbsp red wine vinegar

Western Family - Red Wine Vinegar, 500 Millilitre

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$5.39$1.08/100ml

1 tsp salt (divided)

Windsor - Fine Sea Salt Shaker, 750 Gram

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$8.29$1.11/100g

1/4 tsp red pepper flakes, or to taste

Mccormick - Crushed Red Pepper, 24 Gram

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$5.49 was $6.99$22.88/100g

1/2 tsp dried oregano

Simply Organic - Oregano Leaf, 21 Gram

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$6.99$33.29/100g

freshly ground black pepper, to taste

Mccormick - Ground Black Pepper, 37 Gram

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$5.49 was $6.19$14.84/100g

1/2 cup olive oil, plus some for the grill

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

1 1/4 lbs (about 560 grams) extra lean ground beef

Canadian - CDN BF B/A Extra Ln Grnd Bf 91% FP, 1 Pound

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$8.30/lb$1.83/100g

1 large egg

Western Family - Large White Eggs, 30 Each

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$10.59$0.35 each

1/4 cup dried breadcrumbs

Only Goodness - Bread Crumbs, Gluten free, 454 Gram

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$8.99$1.98/100g

1/2 tsp chili powder

Western Family - Chili Powder, 155 Gram

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$5.99$3.86/100g

1/2 tsp ground cumin

Club House - Organic Ground Cumin, 40 Gram

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$3.69$9.23/100g

4 to 8 thin slices aged cheddar or other tangy cheese

Western Family - Single Slices - Cheddar Style Process Cheese Product, 400 Gram

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$5.69$1.42/100g

4 hamburger buns, split and warmed (see Note

D'Italiano - Crustini Buns Original, 8 Each

Flyer Sale

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$3.49 was $4.49$0.44 each

mayonnaise, to taste

Western Family - Real Mayonnaise, 890 Millilitre

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$5.00 was $6.69$0.56/100ml

4 leaf or butter lettuce leaves

Lettuce - Butter, Hot House, Fresh, 1 Each

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$5.99

4 to 8 thin slices red onion

Onions - Red, Unpeeled, 335 Gram

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$2.21 avg/ea$0.66/100g

4 to 8 thin slices ripe tomato

Tomatoes - Roma, Fresh, 90 Gram

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$0.59 avg/ea was $0.75 avg/ea$0.66/100g

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.