Chimichurri Burgers
with green bean “fries”
Chimichurri mayo adds a creamy topping to these flavorful burgers. We've added grilling instructions, just in case the weather cooperates!
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Ingredients
Chimichurri Burger:
- Roasted bell peppers - 1 cup , sliced (from a jar of roasted red bell peppers)
- Jalapenos - 1 , diced
- Chimichurri sauce (ingredients listed separately) - 1/4 cup
- Mayonnaise - 1/4 cup
- Beef, ground - 1 1/2 lbs
- Worcestershire sauce, gluten-free - 2 tsp (sub Tamari)
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Cheese, Swiss - 4 slices (sub any sliced cheese)
- Hamburger buns, gluten-free - 4
Green Bean “Fries”:
- Green beans - 1 lb , trimmed
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
Chimichurri Sauce:
- Cilantro - 1/4 bunch , chopped
- Parsley - 1/4 cup , chopped
- Garlic - 2 cloves
- Shallots - 1 clove
- Capers - 1 Tbsp , drained and rinsed
- Vinegar, red wine - 1 Tbsp
- Lime juice - 2 tsp
- Salt - 1/2 tsp
- Oil, cooking - 1/3 cup
Prep
- Green beans / Roasted bell peppers / Jalapenos - (If prepping right before cooking get oven heating and, if using grill, get grill heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make chimichurri sauce - (Double if making Thursday’s meal.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt (portion for chimichurri), and oil (portion for chimichurri) in a blender or a food processor. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
- Make chimichurri mayo - Whisk together chimichurri sauce (reserve half if doubled) with mayonnaise. (Can be done up to 5 days ahead)
- Form burger patties - Mix together beef, jalapenos, Worcestershire sauce, salt (portion for burger), and pepper. Form into 3/4" to 1" / 2 cm to 2.5 cm thick patties and make a depression in the center with your thumb. Cover and refrigerate if not making right away. (Can be done 1 day ahead)
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Make
- Heat oven to 425F / 218C.
- Toss green beans with oil (portion for green beans) and some salt and pepper. Spread out onto a sheet pan and roast until tender and brown in spots, ~20 minutes, shaking the pan halfway through cooking.
- If cooking on a grill: Heat grill to 450F / 232C degrees. Clean grates and brush with oil (portion for burgers).
- {Grill}: While green beans roast, place burger patties on grill and grill on one side until grill marks appear, 2 to 3 minutes. Flip burgers and continue cooking until cooked to your liking - 2 to 3 minutes more for medium-rare, 3 to 4 minutes more for medium, 5 to 6 minutes more for well-done. In the last minute of cooking, top each burger patty with a slice of cheese.
- If cooking on the stovetop: While green beans roast, heat up a grill pan or skillet with oil (portion for burgers) over high heat. Add burger patties to heated pan and cook on one side until golden brown, 2 to 3 minutes. Flip burgers and continue cooking until cooked to your liking - 2 to 3 minutes more for medium-rare, 3 to 4 minutes more for medium, 5 to 6 minutes more for well-done. In the last minute of cooking, top each burger patty with a slice of cheese.
- Toast hamburger buns.
- When green beans are finished, squeeze lemon juice over top.
- Assemble burgers by spooning chimichurri mayo onto each side of the hamburger buns (you may not need all of it). Fill buns with hamburger patties and roasted bell peppers.
- Serve chimichurri burgers with green bean “fries” on the side with any extra chimichurri mayo for dipping. Enjoy!
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