Chimichurri Burgers Recipes

Steps:

• Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Meanwhile, in a food processor, combine oil, herbs, vinegar, garlic, and 1 teaspoon salt. Pulse until finely chopped.
• Season sliced onions with salt. Grill, turning frequently, until charred and tender, 10 to 14 minutes. Brush with chimichurri sauce and cook 1 minute more, flipping once. Transfer onions to a plate. Season patties with salt. Grill 3 1/2 minutes per side for medium-rare. Serve burgers on buns with onions, tomato, and arugula; top with chimichurri sauce.

Steps:

• Cover the bottom of a small skillet with the cumin; cook and stir over low heat for 2 minutes or until lightly toasted.
• Remove from heat.
• For chimichurri, combine the cumin, cilantro, parsley, vinegar, red pepper, and sea salt or coarse salt in a blender container.
• Cover and blend on lowest speed, slowly adding the oil.
• Combine ground beef, the 1/4 teaspoon salt, and the ground red pepper in a large mixing bowl.
• Shape into 12 patties 3-1/2 inches in diameter.
• Spoon about 1 tablespoon of the chimichurri mixture in the center of each of 6 of the patties.
• Place remaining patties on top and seal edges.
• Place burger patties on the lightly oiled rack of the grill directly over medium heat.
• Grill for 18 to 22 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning once halfway through grilling.
• Brush rolls with some of the chimichurri sauce.
• Top with burgers, remaining sauce, and tomatoes and onions.

Steps:

• Heat grill to medium-high heat.
• Mix meat and 3 Tbsp. Our Favorite Chimichurri just until blended; shape into 6 (1/2-inch-thick) patties.
• Grill 5 to 6 min. on each side or until done (160°F). Top with Singles; grill 1 min. or until melted.
• Fill buns with cheeseburgers and remaining chimichurri.

Steps:

• For the chimichurri: Combine blended oil, olive oil, garlic, lime juice, oregano, vinegar, salt, pepper flakes and black pepper in a large bowl and let the mixture stand for 30 minutes.
• Whisk in parsley and cilantro and let the mixture stand for 1 hour.
• For the chimichurri aioli: Add mayonnaise to a mixing bowl and slowly whisk in 1/2 cup chimichurri until combined well.
• For the caramelized onions: Heat a large skillet over medium heat. Add blended oil and the onions. Cook until translucent, then add the brown sugar. Add the salt and pepper and cook until desired color is achieved.
• For the skirt steak burger: Add the meats and 2 cups chimichurri to a large mixing bowl and mix until well incorporated. Form into 8-ounce patties.
• Preheat a grill for cooking at high heat.
• Grill patties until they have crosshatch marks, 3 to 4 minutes per side. Add patties to buns and drizzle the bun tops with caramelized onions and chimichurri aioli.

Steps:

• For the burgers: Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, a scant 1/2 teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 1/2-inch-wide) patties. Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns. Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns. Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.
• Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers. Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.
• For the plantains: While the hamburgers are cooking, peel plantains and wrap them in foil. Place wrapped plantains on grill and cook until tender but still firm, slightly caramelized. Once cooked, remove from grill, and slice into 1/2-inch rounds, on the diagonal. In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Return the sliced pieces of plantains to the grill, and brush chipotle sauce on 1 side. Flip after a couple of minutes and brush the sauce on the other side. Remove from grill and serve with the burgers.

Steps:

• In a food processor fitted with a metal blade; add all chimichurri ingredients and pulse on high until desired consistency is reached. Remove to a serving bowl and set aside.
• Form ground beef into 6 burger patties, and season with salt and pepper to taste. Cook burgers however you like them -- on the grill, in a pan, or under the broiler, and melt cheese slices on top.
• Serve with red onion and chimichurri sauce.

Steps:

• In a food processor mix garlic, green pepper, oregano and a tablespoon of olive oil( more if needed), mix into a paste and put aside. In a large bowl add ground beef the two envelopes of Goya culantro with achiote seasoning, 2 tablespoons of the pepper and garlic paste(refrigerate leftover paste and use as a marinate for meats or chicken) and salt and black pepper to taste, mix well and chill in refrigerator for At least 1 hour. Preheat a 12 inch cast iron or regular frying pan and start making oval shaped beef patties to match the shape of the portuguese bread, cook until desired doneness. Slice onion, tomato and avocado and put on the side. Slice rolls and spread mayonnaise on then, place meat, tomatoes, cabbage, onions and avocado, drizzle mustard and ketchup to taste, enjoy.

Steps:

• Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, a scant 1/2 teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 1/2-inch-wide) patties.
• Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns.
• Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns.
• Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.
• Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers.
• Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.

Steps:

• Prepare the chimichurri: Pile the herbs together and finely chop. Coarsely chop 2 cloves of garlic.
• Add the chopped garlic to the herbs and mill them together, chopping even finer, then transfer to a small bowl.
• Add the finely chopped red onions and the lemon zest. Add the red wine vinegar, a splash of water, and about 1/3 cup of the extra virgin olive oil and stir to combine.
• Heat a large nonstick skillet over medium-high heat. Place the chicken in a bowl and add half of the chimichurri sauce, salt, and pepper.
• Combine and form the chicken mixture into 4 patties, then add them to the pan and cook on each side for 6 minutes.
• Serve on a bun with tomato slices.
• Toss the cabbage and red bell pepper together and serve with the extra chimichurri sauce.

Steps:

• Argentinean Burgers:.
• Preheat your grill to its highest setting.
• Sauté the onion, garlic, jalapeno and cumin in the vegetable oil until the vegetables soften. Cool slightly. Toss the beef into a mixing bowl along with the cooled onion mixture. Season well with salt and pepper and mix well.
• Form into 8-12 hamburger patties.
• Grill until cooked to your favourite doneness.
• Serve on hamburger buns with Chimichurri sauce, avocado slices, red onion slices and tomatoes.
• For best results form a divot in the center of each burger before cooking, this helps them cook evenly. Also never press on a burger while it cooks, you'll get some flame and smoke but only at the expense of losing juice that belongs in the burger.
• Chimichurri Sauce:.
• Whisk everything together.
• You may serve immediately but this condiment is at its best after a day or two of refrigeration.