Chimichurri Burger

Chimichurri Burger Directions

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

Sea Salt

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

Sliced tomato

Baby arugula

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.

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