Chimichurri Burgers

🥘 Ingredients

• Monterey Jack cheese
  2 slices
• avocado
  1 unit
• brioche buns
  2 unit
• coleslaw mix
  2 c
• garlic
  2 cloves
• ground beef
  1 lb
• lemon
  1 unit
• mayonnaise
  3 tbsp
• olive oil
  2 tbsp
• parsley
  1 c
• pepper
  ½ tsp
• roma tomato
  1 unit
• salt
  1 tsp
• sugar
  1 tsp

🍳 Cookware

• large bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Preheat the oven to 400 degrees. Finely chop the parsley . Zest, then halve the lemon . Mince or grate garlic . Slice roma tomato into rounds.

   parsley: 1 c, lemon: 1 unit, garlic: 2 cloves, roma tomato: 1 unit
2. 

   2

   In a large bowl , combine coleslaw mix , half the parsley, 1 tbsp mayonnaise , ¼ tsp sugar , and a squeeze of lemon juice. Season generously with salt and pepper . Set aside.

   coleslaw mix: 2 c, mayonnaise: 3 tbsp, sugar: 1 tsp, salt: 1 tsp, pepper: ½ tsp
3. 

   3

   In a small bowl , combine remaining parsley, a pinch of lemon zest, a pinch of minced garlic, a squeeze of lemon juice, and a drizzle of olive oil . Season with salt and pepper. Taste and adjust seasoning as needed to make the chimichurri.

   olive oil: 2 tbsp
4. 4

   Form ground beef into 2 patties roughly the size of the buns. Season generously on both sides with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook for 2-4 minutes per side, or until desired doneness. After flipping, top with Monterey Jack cheese and cover pan to melt ⏱️ 1 minute .

   ground beef: 1 lb, Monterey Jack cheese: 2 slices
5. 

   5

   While patties cook, split brioche buns and place in oven to toast ⏱️ 5 minutes . Halve, pit, and thinly slice half avocado . Cube remaining avocado and mix into slaw.

   brioche buns: 2 unit, avocado: 1 unit
6. 6

   Fill each bun with a patty, generous spoonful of chimichurri, avocado slices, and tomato slices. Spread top bun with remaining mayonnaise if desired. Serve with cabbage slaw on the side.