Argentine Chimichurri Burgers (Rachel Ray)

A burger influenced by the South American sauce.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  cup  packed fresh flat-leaf parsley (Chimichurri)
• 1⁄2 cup fresh cilantro leaves
• 1⁄4 cup extra virgin olive oil
• 1  large shallot, coarsely chopped
• 1⁄4 cup lemon juice
• 2  tablespoons  fresh oregano leaves (or 1 1/2 tsp dried oregano)
• 2  tablespoons red wine vinegar
• 1  jalapeno chile, seeded and coarsely chopped
• 2  garlic cloves, peeled
• 1⁄2 teaspoon salt
• 1⁄2 red onion, thinly sliced (Burger Recipe)
• 1  tablespoon red wine vinegar
•  kosher salt and fresh coarse ground black pepper
• 1 1⁄2 lbs  ground sirloin
• 1  tablespoon Worcestershire sauce
•  olive oil, for drizzling
• 4  slices  mild Provolone cheese (or sharp, 1/4 to 1/2 inch thick)
• 4  brioche rolls, split and lightly toasted
• 4  leaves lettuce leaves
• 4  slices beefsteak tomatoes

Directions

1. In a food processor, pulse the ingredients for the chimichurri until a chunky sauce forms (10 to 12 pulses); season with salt.
2. In a small bowl, toss the onion and vinegar to make quick pickles; season with salt and pepper.
3. In a medium bowl, mix the beef and Worcestershire; season. Form 4 patties (thinner in the centers for even cooking).
4. Heat a large griddle or cast iron skillet over medium-high to high. Drizzle the patties with oil. Add to the griddle. Cook, turning occasionally and pressing down with a spatula to help create a crispy crust, 7 to 8 minutes. Transfer the burgers to a plate and cover with foil to keep warm. If necessary, scrape the griddle to remove any browned bits of beef. Add the 4 slices of cheese to the griddle, spacing them an inch or two apart. Cook until melted and lightly crispy on the bottom, 1 to 2 minutes.
5. Uncover the burgers and top with some chimichurri sauce. Using a thin metal spatula or two, transfer the fried cheese to the burgers.
6. Top the roll bottoms with some pickled onions, the chimichurri cheeseburgers, lettuce, tomato slices and roll tops.