Chimichurri Cheeseburgers With A Kick!

Ingredients:

Chimichurri Sauce
1 bunch flat-leaf parsley, stemmed
2 serrano chili peppers, seeded and minced
4 cloves garlic
1 cup extra-virgin olive oil
1/3 cup white wine vinegar
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper

Serrano Mayonnaise
2 serrano chili peppers, seeded and minced
1 cup mayonnaise
2 tablespoons lime juice

Patties
2 pounds ground chuck
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

Vegetable oil, for brushing on the grill rack
6 kaiser rolls, split
6 slices Muenster cheese
6 lettuce leaves
6 slices tomato

Instructions:

Prepare a medium-hot fire in a charcoal grill wtih a cover, or preheat a gas grill to medium-high.

To make the chimichurri sauce, combine parsley, serrano chilis, garlic, olive oil, white wine vinegar, salt, red pepper flakes, and pepper in a food processor. Pulse to chop as fine as possible. Set aside until ready to serve.

To make the serrano mayonnaise, combine the serrano peppers, mayonnaise, and lime juice in a small bowl. Cover and refrigerate until ready to serve.

To make the patties combine 1/4 cup of the prepared chimichurri sauce with the ground chuck, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, place a slice of cheese on each patty.

To assemble the burgers, spread the serrano mayonnaise over the cut side of the rolls. On each roll bottom, place a lettuce leaf, tomato slice, patty, and 2 tablespoons chimichurri sauce. Add the roll tops and serve. Makes 6 burgers.