Categories: Burgers

Ingredients

• Chimichurri:
• 1 cup fresh parsley
• 1/2 cup fresh cilantro leaves
• 1/4 cup olive oil
• 1 large shallot, coarsely chopped
• Juice of 1 lemon
• 2 tbsp fresh oregano
• 2 tbsp red wine vinegar
• 1 jalapeno, seeded and coarsely chopped
• 2 garlic cloves, peeled
• Salt
• Burgers:
• 1/2 red onion, thinly sliced
• 1 tbsp red wine vinegar
• Kosher salt and black pepper
• 1 1/2 lb. ground sirloin
• 1 tbsp Worcestershire
• Olive oil, for drizzling
• 4 slices mild or sharp provolone from the deli counter
• 4 brioche rolls, split and lightly toasted
• Little Gem or leaf lettuce leaves
• 4 slices beefsteak tomato

Directions

1. In a food processor, pulse the ingredients for the chimichurri until a chunky sauce forms; season with salt.

2. In a small bowl, toss the onion and vinegar to make quick pickles; season with salt and pepper.

3. In a medium bowl, mix the beef and Worcestershire; season. Form 4 patties.

4. Heat a grill to medium-high to high. Drizzle the patties with oil. Add to the grill. Cook, turning occasionally and pressing down with a spatula to help create a crispy crust, 7-8 minutes. Transfer the burgers to a plate and cover with foil to keep warm. Add the 4 slices of cheese to a griddle, spacing them an inch or two apart. Cook until melted and lightly crisp on the bottom, 1-2 minutes.

5. Uncover the burgers and top with some chimichurri sauce. Transfer the fried cheese to the burgers.

6. 6, Top the roll bottoms with some pickled onions, the chimichurri cheeseburgers, lettuce, tomato slices and roll tops.

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