Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef
  • 1 tablespoon panko crumbs (see notes)
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 4 slices fresh tomato
  • 4 hamburger buns
  • 1 cup coarsely chopped fresh parsley (lightly packed)
  • 1/4 cup coarsely chopped fresh cilantro (lightly packed)
  • 1 to 2 cloves garlic (peeled and quartered)
  • 3 tablespoons extra virgin olive oil (divided)
  • 3 teaspoons red wine vinegar (divided)
  • 1/2 teaspoon dried oregano
  • Dash of hot sauce
  • Freshly ground black pepper
  • 1/4 teaspoon salt

Instruction

  • Preheat a gas or charcoal grill to a medium-high temperature (about 400°F).
  • Place the ground beef in a shallow bowl. Add the panko crumbs (see notes below), salt and a few grinds of black pepper but don't mix yet.
  • Add the parsley, cilantro, 1 clove of garlic, 1 tablespoon of the olive oil and 1 teaspoon of the vinegar to the work bowl of a food processor. Add the oregano, hot sauce and a few grinds of black pepper and pulse the mixture until it's finely chopped.
  • Take a heaping tablespoon of this mixture and add it to the ground beef, then add the rest of the olive oil and vinegar to the processor along with the 1/4 teaspoon of salt. Pulse once or twice to combine, taste, adjust the seasonings and add more garlic if desired. Transfer the sauce to a small serving bowl and set aside.
  • Use a wooden spatula to combine the meat mixture as best you can before doing a final, gentle mix with your hands.
  • Gently form the meat into four patties and make a slight depression in the center of each with your thumb. This helps the burgers maintain an even thickness rather than developing a thicker "dome" in the center. Arrange the burgers on a plate, cover and refrigerate for at least 15 minutes before grilling.
  • Oil the grill grates and add the burgers. Grill until juices begin to bead on the top of each burger indicating that they are cooked through the center, approximately 4 minutes.
  • Turn the burgers carefully and grill for an additional 2 to 3 minutes on the second side. Transfer the burgers to a plate and allow them to rest for 5 minutes before serving.
  • To serve, place a slice of tomato on each bun, top with a burger and a small amount chimichurri sauce. Pass the extra sauce at the table.
  • Leftover chimichurri can be refrigerated for up to 2 days.