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!