Chimichurri Burgers with Wisconsin Gouda Cheese
Chimichurri sauce:
- 2 garlic cloves
- 1 jalapeño pepper, stemmed, halved, and seeded (or more to taste)
- ¾ cup packed fresh parsley leaves
- ½ cup olive oil
- 2 tablespoons red wine or sherry vinegar
- ¼ teaspoon salt
- 1½ teaspoons dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1½ pounds ground beef chuck
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 4 ounces Gouda cheese, diced
- 4 Kaiser rolls or hamburger buns, split
Instructions:
These Chimichurri Burgers with Wisconsin Gouda Cheese are perfect for parties.
- For the sauce, combine the garlic and jalapeño in a food processor. Process until finely minced. Add the parsley; process until finely minced. Scrape down the work bowl. Add the oil, vinegar, and salt; process until well combined. Transfer to a small bowl. Stir in the oregano and red pepper flakes. Let the sauce rest for 2 hours, if possible, to blend the flavors.
- For the burgers, prepare a barbecue grill or preheat a ridged grill pan. Spoon 3 tablespoons of the chimichurri sauce into a large bowl. Add the meat, salt, and pepper; mix well. Divide the mixture into 8 balls. Form each ball into a thin patty, about 5 inches in diameter. Divide the cheese over four of the patties, and top with the remaining patties. Seal the edges well, enclosing the cheese.
- Grill the patties over medium-hot coals (or follow ground meat directions if using a gas grill) or in the preheated grill pan for 5 minutes per side or until the internal temperature of the meat reaches 160°F. If desired, place the buns, cut sides down, on the grill during the last 1 minute of cooking, or toast the buns in the oven or under the broiler. Place the patties in the buns and serve with the remaining chimichurri sauce.