Sashi Made A Recipe: The Chimichurri Up and Wait Burger (from Bob's Burgers)

 

When I saw this burger on the list, my brain immediately went to a recipe I made YEARS ago called Tango Joes so I based these burgers off that recipe which was modified from another recipe. It love how that happens! These had just a little bit of spice from the massive amount of garlic which paired well with beef, swiss, and mayo.

But I'm just going to say this now: I don't make authentic chimichurri sauce and I'm okay with that! Feel free to sub a different recipe if you feel so inclined. 🙂 A food processor is also very handy for making the sauce but you could also mince everything together manually if you need/ want to. I just used my mini 2 cup processor for this.

Bob's Burgers 
"Bob Belcher and the Terrible, Horrible, No Good, Very Bad Kids"
Season 11

The Chimichurri Up and Wait Burger

Makes 4 burgers

• 3 celery ribs, roughly chopped
• 6 - 8 cloves of garlic
• 1/4 cup red wine vinegar 
• 1 tightly packed cup of parsley leaves
• 1/4 cup tightly pack other herbs (I used 2 Tbsp cilantro leaves, 1 Tbsp thyme leaves, 1 Tbsp rosemary leaves)
• 1/3 cup olive oil
• 1 lb lean ground beef
• 1 Tbsp Worcestershire sauce 
• 1 Tbsp ketchup
• 1/2 tsp paprika
• 1/4 cup mayonnaise 
• 4 hamburger buns, toasted
• 4 slices baby swiss cheese

1. In a food processor, add the celery, garlic, and vinegar then pulse on high until it makes a chunky paste. Add the parsley, herbs, and olive oil and blend to form a leafy sauce. I like mine on the smoother side but this is really a matter of preference. Set aside the sauce.
2. In a medium bowl, use your hand to blend together the ground beef, Worcestershire, ketchup, and  1/3 cup of the chimichurri. The mixture will be a little wet and loose. Form into 4 patties, each 3/8"-1/2" thick.
3. Heat a large nonstick over med-high heat and add the patties. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cheese and turn off the heat. Cover to melt the cheese for 2 minutes.
4. While the patties are cooking, in a small bowl, mix the mayonnaise with 2 Tbsp of the chimichurri. 
5. Spread the mayo/chimichurri mixture on the cut sides of both the top and bottom buns. Add the burger patty to the bottom bun and cover with the top.
6. There will be leftover chimichurri sauce. Cover and refrigerate that green liquid gold and use it on things like scrambled eggs or potatoes!

Sashi Made A Recipe: The Parme-Jean Claude van Hamburger (from Bob's Burgers)

 

My husband and I actually watched the episode this is from last night and I knew immediately what I wanted to do for this week's burger. I modified my homemade Italian sausage recipe to work with beef and adjusted my usual marinara sauce to make just enough to be a condiment. You could also use the jarred stuff but this was stupidly easy and tastes much better!

While slightly messy, just like the Belcher family, it turned out better than I had imagined. The only change I would make is to use an 80%-85% lean ground beef instead of 92%. The beef got a bit overworked while blending in the season so was a little tougher than I would have like. Plus, fat is more delicious anyway. 😁

Bob's Burgers 
"Steal Magazine-olias"
Season 11

Don't be intimidated by the long list. It's just seasonings which take seconds to measure out!

Parme-Jean Claude van Hamburger

Makes 4 burgers

• For the burger patties:
• 1 lb ground beef (If you usually use lean ground beef, I suggest 80%-85% lean for this one)
• 1/4 cup freshly grated parmesan (do not use the dried powdery stuff)
• 1 tsp dried parsley *
• 1 tsp garlic powder *
• 1/2 tsp onion powder*
• 1/2 tsp dried basil *
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper 
• 1/4 tsp dried oregano *
• 1/4 tsp thyme *
• 1/8 tsp red Chile flakes (optional)
• * You could also use 1 Tbsp Italian seasoning as a substitute for these
•  
• For the sauce:
• 8oz can tomato sauce (not spaghetti sauce)
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp oregano 
• Pinch kosher salt 
• A few grinds of fresh black pepper
•  
• 4 burger buns, toasted
• 4 slices mozzarella 

1. In a medium bowl, gently mix together the ingredients for the burger patties with your hands until well blended. Form into 4 patties, each 3/8"-1/2" thick.
2. Heat a large nonstick over med-high heat and add the patties. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cheese and turn off the heat. Cover to melt the cheese for 2 minutes.
3. Meanwhile, in a small saucepan,  mix together the ingredients for the sauce and heat over low until bubbling and hot. Turn off the heat.
4. Serve the patties on the buns topped with sauce.