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Smokey Cilantro Chimichuri Burger

My family and I have just moved from sunny Taos New Mexico to, well, green (and cool) Wisconsin. We absolutely love it here, but the regional flavors are very different. I decided to make a burger with a taste of the south to warm us up on those dreary days. The cilantro and lime add a little "perk" to this anyday burger.


1/2 bunch loose flatleaf parsley
1 full bunch loose cilantro
1 tablespoon ancho chili powder
2 teaspoon chipotle pepper paste
2 teaspoon salt (1 teaspoon for meat mixture)
2 teaspoon coursely ground pepper (1 teaspoon for meat mixture) 4 large cloves garlic
1 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon sugar
1 1/2 pounds of ground 80/20 top sirloin
1/4 cup beef broth
9 good shakes of Worcestershire
6 ounces soft ranch cheese spread
6 large leaves of red lettuce
6 large slices of ripe tomato
6 large ciabatta rolls cut in 1/2


Chimichuri: In food processor: 1/2 bunch flatleaf parsley (rinsed and dried stems off) 1 bunch cilantro (rinsed and dried, stems off) 4 large cloves peeled garlic 1 tablespoon ancho chili powder 2 teaspoons chipotle pepper paste 1 teaspoon salt 1 teaspoon pepper 1 cup olive oil 3 tablespoons fresh lime juice 1 teaspoon sugar Mix in food processor until blended evenly (30-40 seconds). Set aside. Patties: Crumble 1 1/2 pounds ground beef in large mixing bowl. Add 1/4 cup beef broth to meat mixture. Add 9 shakes Worcestershire to meat mixture. Add 1 teaspoon salt to meat mixture. Add 1 teaspoon coursely ground pepper to meat mixture. mix all ingredients together and divide into 6 even patties. Cook patties on medium heat for 6 minutes on each side. Move patties to outter edge of grill. Place Ciabatta rolls on grill for 1 minute, remove rolls and spread 2 ounces soft ranch cheese on bottom half, and 2 tablespoons of chimichuri on top half of roll. Place burgers on bottom 1/2 of roll, place lettuce leaf, tomato slice and onion slice on burger, place top 1/2 of roll on onion. Eat up!