Make These Chimichurri Burgers Before Summer Ends!
Feel that hinting chill in the air? It can only mean one thing: Summer is coming to an end. We know -- it went by too fast! But with one last week to go, we wanted to share a burger recipe that will ensure your Labor Day festivities are filled with serious flavor. Our secret is to top each patty with some zingy chimichurri, the herb-filled sauce that infuses your burgers with fresh, bright flavors. The results speak for themselves -- which is a good thing, since you'll be too busy chewing!
Chimichurri Burger
Related:20 Delicious New Brown-Bag Lunch Ideas
1/2 cup olive oil, plus more for grilling
1 1/2 cups fresh parsley
2ntablespoons fresh oregano
4 teaspoons red-wine vinegar
3 garlic cloves, minced
Salt
1 large red onion, cut into 1/2-inch slices
1 1/4 pounds ground beef chuck (80% lean), formed into four 1-inch-thick patties
4 hamburger buns
Sliced tomato, for serving
Baby arugula or other greens, for serving
Related:Hands Down, The 20 Grilling Recipes You Must Try This Summer
1. 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.
2. 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.
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