3-Herb chimichurri Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Basting Liguid:
1 cup water 1 tsp. chipotle powder
2 Tbsp. salt
3-Herb Chimichurri:
1 bunch flat-leafed parsley
8 cloves garlic, minced
2 jalapenos, minced
1/2 small red onion, minced
1/3 cup fresh basil, chopped
1/3 cup fresh oregano, chopped
1 3/4 cup extra-virgin olive oil juice from 2 large lemons
1 tsp. salt
1/2 tsp pepper
1 pound ground sirloin
1 1/2 pound ground chuck
2 tsp. Montreal steak seasoning
Vegetable oil for grill rack
6 slices smoked mozzarella
6 sourdough rolls, split
6-1/4" slices red onion
6-1/4" slices tomato



Prepare a Med-Hot fire in a charcoal grill or preheat a gas grill to med-high. To prepare the basting liquid, whisk the water, salt and chipotle powder together in a small bowl. Whisk until the salt disolves. Set aside To prepare the chimichurri sauce, in a blender or food processor add the parsley, garlic, onion, jalapenos, basil, oregano, and about half the olive oil. Pulse 6-8 times. Add the rest of the oil, lemon juice, salt and pepper and pulse until well blended. Pour into a bowl, cover, and set aside. To prepare the patties gently mix the ground sirloin and chuck with the montreal seasoning. Handling the meat as little as possible to avoid compacting the meat,divide into 6 equal portions and shape into patties the same size as the rolls. Brush the grill rack with oil. Place the patties on the rack. Cover and grill 3-4 minutes until browned. Turn the patties and continue grilling. Start basting the patties with the basting liquid about every 2 minutes, until down to preferenc, 5-6 minutes for medium. Place a slice of cheese on each pattie and move to edge of grill to keep warm and melt the cheese. Re-oil the grill. Place rolls, split-side down to toast. Place onion and tomatoe slices on grill to warm. Check buns often, when lightly toasted remove. Flip vegetables and grill another 2 minutes. Remove vegetables and patties. To assemble. Place a generous amount of chimichurri sauce on cut sides of rolls. On the bottom halves place a slice of onion, tomato and the pattie. Top with more chimichurri and the bun tops. Serve. Makes 6