Yes, that burger is as delicious and juicy as it looks!
My sister in law, Michelle, gave me some ground beef that came from cattle raised on her family’s farm. So I thought we should have them over for dinner and grill up some burgers. The beef was pretty darn good! Bill even made his insanely good foil packet potatoes (he really needs to share that recipe soon)!
Bill has wanted to make a chimichurri sauce for quite some time now, and what better way to make your burger even jucier?!
I think I’m going to have a hard time eating a burger without that chimichurri topping now. To make it even better, we added a slice of smoked Gouda and red onion. Yum!
And these little cutie pies are our nephew and niece, Aidan and Ava.
They enjoyed some s’mores by the fire later that evening, and I just had to share their cuteness with you!
So anyway, I’m done with the boring burgers we used to eat… plain old ketchup, mustard, cheese, etc… I think I’ll stick with these!
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 3-4 garlic cloves
- 2 tablespoons fresh oregano leaves
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 2 lbs ground beef (85% lean makes a very juicy burger)
- 6 whole grain hamburger buns
- 6 slices smoked Gouda cheese
- red onion, sliced into 6 thin, round pieces
- freshly ground black pepper
- In a food processor fitted with a metal blade; add all chimichurri ingredients and pulse on high until desired consistency is reached. Remove to a serving bowl and set aside.
- Form ground beef into 6 burger patties, and season with salt and pepper to taste. Cook burgers however you like them… on the grill, in a pan, or under the broiler, and melt cheese slices on top.
- Serve with red onion and chimichurri sauce.
Chimichurri Recipe Source: Simply Recipes
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