Chimichurri Burgers With Gouda Cheese

Wisconsin Milk Marketing Board's burger rendition with Argentinian influences.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Chimichurri Sauce

• 2  garlic cloves, peeled
• 1  jalapeno pepper, stemmed, halved and seeded (or more to taste)
• 3⁄4 cup  packed stemmed fresh parsley leaves
• 1⁄2 cup olive oil
• 2  tablespoons red wine or 2  tablespoons sherry wine vinegar
• 1⁄4 teaspoon salt (or more to taste)
• 1 1⁄2 teaspoons dried oregano leaves
• 1⁄2 teaspoon dried red pepper flakes (optional)

• Burgers

• 1 1⁄2 lbs  85% lean ground beef
•  salt
•  fresh ground black pepper
• 4  ounces gouda cheese, cubes (and if desired, additional slices see note below)
• 4  kaiser rolls or 4  hamburger buns, split

Directions

1. For sauce, combine garlic and jalapeno chile in food processor. Process until finely minced. Add parsley; process until finely minced. Scrape down work bowl. Add oil, vinegar and salt; process until well combined. Transfer to small bowl. Stir in oregano and red pepper flakes. Let season 2 hours, if possible.
2. For burgers, prepare barbecue grill or have a ridged grill pan ready. Spoon 3 tablespoons of the chimichurri sauce into a large bowl. Add meat, salt and pepper; mix well.
3. Divide mixture into 8 balls. Form each ball into a thin patty, about 5 inches in diameter. Divide cheese over four of the patties, and top with remaining patties. Seal edges well, enclosing cheese.
4. Grill patties over medium-hot coals or in a preheated ridged grill pan 5 minutes per side or until internal temperature of meat reaches 160°F If desired, place buns, cut sides down on grill during last 1 minute of cooking or toast in oven or under broiler. Place patties in buns and serve with remaining chimichurri sauce.
5. NOTE: If desired, additional gouda cheese, thinly sliced, may be placed over patties during the last minute of cooking.