Ingredients
-
1 tablespoon ground cumin
-
1 cup fresh cilantro leaves, lightly packed
-
1 cup fresh Italian parsley, lightly packed
-
2 tablespoons white wine vinegar
-
1 teaspoon crushed red pepper flakes
-
1/2 teaspoon sea salt or 1/2 teaspoon coarse salt
-
1/4 cup canola oil
-
2 lbs lean ground beef
-
1/4 teaspoon salt
-
6 hamburger buns, split and toasted
-
sliced tomatoes
-
sliced onion
-
1/4 teaspoon ground red pepper
Instructions
- Cover the bottom of a small skillet with the cumin; cook and stir over low heat for 2 minutes or until lightly toasted.
- Remove from heat.
- For chimichurri, combine the cumin, cilantro, parsley, vinegar, red pepper, and sea salt or coarse salt in a blender container.
- Cover and blend on lowest speed, slowly adding the oil.
- Combine ground beef, the 1/4 teaspoon salt, and the ground red pepper in a large mixing bowl.
- Shape into 12 patties 3-1/2 inches in diameter.
- Spoon about 1 tablespoon of the chimichurri mixture in the center of each of 6 of the patties.
- Place remaining patties on top and seal edges.
- Place burger patties on the lightly oiled rack of the grill directly over medium heat.
- Grill for 18 to 22 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning once halfway through grilling.
- Brush rolls with some of the chimichurri sauce.
- Top with burgers, remaining sauce, and tomatoes and onions.