½ cup Cleo's Arbequina Extra Virgin Olive Oil
1 ½ cups fresh flat leaf parsley
2 Tbsp fresh oregano
4 tsp Cleo's Zinfandel Red Wine Vinegar
4 garlic cloves
1 large red onion, cut into thick slices
1¼ lbs ground beef chuck (80% lean), formed into four 1-inch thick patties
4 Kaiser rolls
Heat grill or grill pan to medium-high.
For the sauce: In food processor drop garlic through shoot to mince. Add oil, parsley, oregano and sea salt. Pulse until finely chopped.
For the burgers: Season sliced onions with sea salt. Grill, turning frequently, until charred and tender, 10-14 minutes. Brush with chimichurri sauce and cook 1 minute more, flipping once. Transfer onions to plate. Season patties with sea salt. Grill 3½ minutes per side for medium rare. Serve burgers on Kaiser rolls with onions, tomato and arugula. Top with chimichurri sauce.