Chimichurri Burger

Ingredients Needed for Chimichurri Burgers

• 1 package Aunt Millie’s Stadium White Hamburger Buns
• 1 pound ground beef
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 8 ounces queso fresco, cut into 4 slices
• Cilantro aioli, recipe below
• Chimichurri vinaigrette, recipe below
• Lettuce, tomato, red onion (optional)

Cilantro Aioli

• 4 tablespoons fresh lime juice
• 1 garlic clove, peeled
• ½ teaspoon hot sauce
• 1 teaspoon Dijon mustard
• 1 cup fresh cilantro leaves
• 1 cup light mayonnaise
• Salt and freshly ground black pepper

Chimichurri Vinaigrette

• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 2 teaspoons chopped garlic
• ½ teaspoon dried red pepper flakes
• ⅓ cup fresh cilantro leaves, chopped
• ⅛ cup fresh oregano leaves, chopped
• salt and pepper, to taste

Directions | Yield: 8 servings of Chimichurri Burgers

1. Preheat the grill to medium-high heat.
2. Gently combine ground beef, garlic powder, black pepper, salt, and shape into 4 patties. Set aside.
3. For the cilantro mayo: Blend all Ingredients in a food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper.
4. For the chimichurri vinaigrette: Mix the olive oil, vinegar, garlic, red pepper flakes, cilantro, and salt and pepper to taste.
5. Grill patties for 6-8 minutes on each side, topping with queso fresco the last few minutes of cooking. Thermometer should register 165°F.
6. Serve and enjoy your Chimichurri Burger!