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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Great for a summers BBQ. I did not add salt and used ground turkey instead of beef (dietary requirements I found this as the Doctors office and therefore changed it. The inspiration however belongs elsewhere Ingredients:
1 tablespoon ground cumin |
3/4 cup italian parsley, fresh lightly packed fresh |
2 tablespoons white wine vinegar |
1 teaspoon crushed red pepper flakes |
1/4 cup canola oil |
2 lbs lean ground beef |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
6 rolls, split and toasted |
Directions:
1. Cover the bottom of a small skillet with the cumin; cook and stir over low heat for 2 minutes or until lightly toasted.
2. Remove from heat.
3. For chimichurri, combine the cumin, cilantro, parsley, vinegar, and, red pepper (1 tsp salt if using), in a blender container.
4. Cover and blend on lowest speed, slowly adding the oil.
5. 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.
6. Spoon about 1 tablespoon of the chimichurri mixture in the center of each of 6 of the patties.
7. Place remaining patties on top and seal edges. .
8. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 15 to 25 min (everyones BBQ is different) minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning once halfway through grilling.
9. Brush rolls with some of the chimichurri sauce.
10. Top with burgers, remaining sauce, and tomatoes and onions or whatever desired.
11. Serve with side salads.
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