Chimichurri Burger

Ingredients Needed

  • 1 package Aunt Millie’s Stadium 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 fresh ground pepper, to taste

Directions | Yield:  8 servings

  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.

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