Chimichurri Burger Bites

Chimichurri sauce is in and on the burgers which are topped with melted provolone cheese and served on mini brioche and pretzel buns, the perfect 2-biters

Course Dinner Ideas

Cuisine Mediterranean

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 112

Author Janette

Ingredients

For the chimichurri:

½ cup (15 grams) fresh parsley
¼ cup (5 grams) fresh cilantro
¼ cup (59 ml) red wine vinegar
1 clove garlic I don't like to overpower the sauce with too much raw garlic, but if you like it more garlic-y, use 2 cloves
1 medium jalapeno pepper seeds removed
½ teaspoon salt
1/4 teaspoon black pepper

For the burgers:

1 pound (453 grams) ground beef
½ medium onion grated
2 tablespoons Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons chimichurri sauce
4 slices provolone cheese cut into 18 pieces
18 mini bite-size burger buns
3 large lettuce leaves

Instructions

Make the chimichurri:

Preheat oven to 350°F/176 °C. Line a baking sheet with foil or parchment paper.
To a blender add the parsley, cilantro, vinegar, garlic and jalapeño and blend. With the blender running, drizzle in the olive oil until combined. Set aside.

Make the burgers:

To a large mixing bowl add the beef, grated onion, Worcestershire sauce, salt, pepper and chimichurri sauce. Mix with your hands just until combined, don't over mix. Scoop out 1 tablespoon of meat and shape into patties, just slightly larger than the buns. The patties will shrink slightly when cooked
Arrange the patties onto the baking sheet and bake for 10 minutes. Top the burgers with a slice of cheese and bake for additional 5 minutes until the cheese is melted.
Take a bun base, add a slice of lettuce, a burger and top with a little chimichurri sauce and top with the bun.

Nutrition