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.
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| 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
- 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.
- 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.
- 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.
- While the patties are cooking, in a small bowl, mix the mayonnaise with 2 Tbsp of the chimichurri.
- 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.
- There will be leftover chimichurri sauce. Cover and refrigerate that green liquid gold and use it on things like scrambled eggs or potatoes!
