Chimichurri Burger with Grilled Vegetable Salad

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 cup extra virgin olive oil
2 tbsp lemon juice
1 cup fresh chopped parsley
5 tbsp fresh chopped basil
1 tbsp fresh chopped oregano
4 tbsp minced garlic
2 tbsp minced shallots
3 tsp salt
1 tsp pepper
1 1/2 lb ground chuck beef
1 large squash
1 large zucchini
1 large Red bell pepper
1 large Green bell pepper
1 head of lettuce
1/2 cup sun dried tomatoes
6 whole wheat pitas



In the bowl of a food processor, combine the olive oil, lemon juice, parsley, basil, oregano, garlic, and shallots. Pulse until blended, but do not puree mixture. Add salt and pepper and stir. Divide the Chimichurri sauce in half.

Place the ground beef in a mixing bowl and add half of the Chimichurri sauce. Use your hands to combine the beef and sauce. Once well combined, divide beef into 6 patties, and set aside. Slice squash and zucchini into large slices. Cut the red bell pepper and green bell pepper in half, and remove the stems and seeds.

Heat grill to 350 degrees F, and place vegetables on the grill. Cook for about 10 minutes on each side. Once the vegetables are slightly softened, remove from the grill. Break lettuce up into small bowl, and add the sun-dried tomatoes. Chop the grilled vegetables into bite-sized pieces and add to lettuce mixture. Mix and set aside.

Cook the burgers on the pre-heated grill for about 8 minutes on each side. Only turn the burgers one time. Once cooked, set the burgers aside. Split the pita bread half way down the side, and open it up to make a packet. Spoon the grilled salad mixture into the open pocket. Place the burger inside the pita on top of the salad, and top with a tbsp of Chimichurri sauce. Makes 6. Enjoy!