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Chimichurri Burgers
with Avocado, Monterey Jack and Cabbage Slaw
Chimichurri—an Argentine herb sauce—is one of the most flavourful condiments out there. We’re making it with parsley, cilantro, lemon, and garlic for a kick. Its brightness perfectly cuts through the burger’s intense richness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 tbsp
Dry Chimichurri
2 unit
Burger Bun
(Contains Egg, Gluten, Milk)
¼ cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
170 unit
Avocado
10 g
Coleslaw Cabbage Mix
10 g
Parsley
2 g
Cilantro
10 tbsp
White Wine Vinegar
(Contains Sulphites)
½ g
Garlic
Not included in your delivery
1.5 tsp
Sugar*
3 tbsp
Oil*
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat your broiler to low (to toast the buns). The thumbprint technique in Step 2, helps the patties keep their shape when cooking! Wash and dry all produce.* Mince or grate garlic. Finely chop the cilantro and parsley. In a small bowl, combine the cilantro, parsley, half the garlic, 1 tbsp vinegar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.
In a large bowl, whisk together the remaining vinegar, 2 tbsp mayo (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Add the coleslaw mix. Season with salt and pepper. Toss together. Set aside. In a medium bowl, combine the beef, dry chimichurri, remaining garlic and 1/2 tsp salt (dbl for 4 ppl). Season with pepper.
Form beef mixture into two 4-inch wide burger patties (4 patties for 4 ppl). Lightly press a thumb print into each patty. (NOTE: Don't push all the way through!) Heat a large non-stick pan over medium heat. When pan is hot, add 1/2 tbsp oil, then burgers. Pan-fry until cooked through, 4-5 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
Meanwhile, split the buns in half and arrange them on a baking sheet, cut-side up. Sprinkle the cheese over the bottom buns. Toast the buns in the middle of the oven, until the cheese melts and the top buns are golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
Meanwhile, peel and cut the avocado into 1/2-inch cubes. In another small bowl, use a fork to mash together the avocado and remaining mayo. Season with salt and pepper.
Spread the mashed avocado on the top bun, then spread over the fresh chimichurri. Divide the burgers between the cheesy bottom buns, then top with the top bun. Divide the burgers and slaw between plates.
