Chimichurri Burger with a seasoned ground Beef Patty, topped with Red or Green Chimichurri, diced Onions, Pickled Cucumbers or Dill Pickle slices, Mayonnaise on a Buttered & Toasted Brioche Bun.
Servings: 5 Burgers
Equipment
- 3 Bowls for the burger meat, chimichurri sauce and the salt & pepper blend
- 1 Baking Tray
- 1 Digital Scale
- 1 Skillet
Ingredients
- 5 Hamburger Patties - 90g - 114g each, see notes
- 5 Brioche Buns - Buttered
- 1 portion Chimichurri - Green or Red
- 1 Onion - Diced
- 2-3 Slices Pickled Cucumbers - per burger or Dill Pickles Slices
- 1-2 Tbl Hellmann's Mayonnaise - per Burger
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Prepare the Burger Patties & either Green or Red Chimichurri. Combine the Salt & Pepper blend into a small bowl to season the Patties. Place the Burgers on a baking tray to freeze. Leave the Chimichurri on the counter until needed.
- Take the frozen tray of Patties out to rest, while you place a Skillet over medium heat and toast the buns.
- Season the Burger Patties with Salt & Pepper and sear for about 3–4 minutes per side, or until the juices run clear. Plate and ladle the Chimichurri Sauce over top to rest. Shut the heat off, but place the diced onion into the pan to cook with the residual heat and mix. Optionally cook for a bit if you want them softer.
- Assemble the Burgers, starting with the Heel. Mayo on the Heel or Crown. Burger Patty with Chimichurri SauceRefrigerator Pickled CucumbersDiced OnionsCrownServe right away, or wrap in waxed paper to keep warm and serve later.
Notes
Burger Patties
Mix together and weigh out 90g - 114g to shape into patties slight wider than the Buns.- 1 lb Cold Ground Beef
- 1 tsp Beef Powder
- 1/2 tsp MSG
- 1/4 tsp Baking Powder
- Optionally 1-2 Tbl chopped Beef Suet