Chimichurri Burger with Seared Provolone

Ericka Sanchez

4 SERVING(S)

INGREDIENTS

  • ½ cup fresh flat-leaf parsley, finely chopped
  • ½ cup fresh cilantro, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 2 large garlic cloves, chopped
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup olive oil
  • 4 Chop House Steak Burger Patties
  • 4 – ½” inch thick slices provolone cheese
  • 4 hamburger buns

DIRECTIONS

  1. Combine parsley, cilantro, oregano, garlic, red wine vinegar, salt, and pepper in a medium bowl.  Whisk in olive oil in a slow stream.  Set aside.
  2. For medium-well hamburger: Place frozen Chop House Steak Burger Patties in a preheated pan over medium-high heat and cook 6 minutes.  Turn patties over and cook for 3 minutes or until internal temperature reaches 160° F.
  3. Toast hamburger buns if desired.  Spread chimichurri sauce on bottom half of hamburger buns.  Top with patty.
  4. Place cheese slices on a nonstick skillet over medium heat.  Turn slices over when cheese begins to sear and melt.  Place over hamburger patties.
  5. Cover with hamburger buns top halves and serve immediately.

Recipe courtesy of Ericka Sanchez.