Smoky Chimichurri Burgers
2 lbs ground chuck
1 1/2 tsp cumin, toasted in a dry pan
1 1/2 tsp smoked paprika, toasted in a dry pan
2 T. garlic, minced
1/3 cup shallots, minced
1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
Smoky Chimichurri Sauce
1 bunch flat leaf parsley, washed, stems trimmed
1 small bunch cilantro, washed, stems trimmed
5 cloves garlic, minced
1 1/2 tsp smoked paprika, toasted slightly in dry pan
1/2 c. red wine vinegar
1 c. extra virgin olive oil
3 tablespoons vegetable oil for prepping grill
3/4 lb good quality monterey jack cheese, sliced
6 good quality hambuger buns, split
6 tablespoons softened butter to spread on buns before toasting
Prepare charcoal grill with cover or heat gas grill to medium hot, around 400 degrees.
Place dry pan on grill and lightly toast smoked paprika and cumin separately until just fragrant, remove from heat and set aside.
To prepare patties, gently mix ground chuck, toasted smoked paprika and toasted cumin, shallots, garlic, salt and pepper. Shape into 6 bun sized patties, cover with plastic wrap and set aside, allowing for flavors to meld for at least 15 minutes.
To prepare the chimichurri sauce, combine parsley, cilantro, garlic, paprika, red wine vinegar, olive oil, salt and pepper. Pulse to combine. Refrigerate and allow at least an hour for flavors to develop.
When grill is hot, brush rack with vegetable oil. Place patties on grill and cover, cooking 5-6 minutes per side or until done to satisfaction, flipping only once. During last minutes of grilling, add sliced monterey jack cheese and replace cover, allowing the cheese to melt. Spread each bun with 1 tablespoon softened butter and place on grill rack to toast slightly during the last 2-3 minutes of cooking.
To assemble the burgers, spoon 2-3 tablespoons of chimichurri sauce onto each toasted bun bottom. Place one patty on each bun bottom, cheese side up. Place bun tops over patties and serve immediately.