This post is part of #BurgerMonth and includes a killer burger grill giveaway hosted by GirlCarnivore but this burger creation is all mine.
A simple salt and pepper seasoned burger patty is amped up with the addition of caramelized onion, pepperjack cheese, avocado, and chimichurri sauce!
While I love a big juicy burger, I grew up in Rochester, NY where burgers were known as ground rounds. They are smashed thin and yet somehow still juicy. Every place I’ve lived since, it is a mission of mine to find burgers that can bring out the nostalgia of home. I’ve actually found a few here in Columbus, but the one that combines my opposing love of both thick and thin burgers is a restaurant called Pat & Gracie’s, specifically their “Chimi Burger”.
Two thin beef patties are topped with pepperjack cheese, caramelized onions, avocado, chimichurri sauce, served on a buttered and toasted bun. It’s neither dainty nor lacking in flavor. So when I was brainstorming my recipe this year for #BurgerMonth I decided to recreate it at home, with thanks to a plentiful bounty of cheese from Cabot (one of the awesome sponsors for this event). I don’t know what their exact recipe is what I made it as closely as I could recall from memory (and pictures I took of course). Pretty sure this baby will be on regular rotation on the grill this summer. Especially because that chimichurri sauce is too easy to make.
I know the month is winding down, but if you haven’t been following along, there has been more than one burger shared every day this month for #BurgerMonth. Check out BURGERMONTH.COM to check out all the participating burgers. There are of course still a few days left so be sure to follow along for a few more days. You also have a chance to win the Ultimate Burger Grilling Giveaway! Just scroll down to the bottom of this post for the Rafflecopter (and there are more chances to win on BurgerMonth.com)!
Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Blueberry Cinnamon Roll Turkey Burgers (2020), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).
Three years ago: Roasted Strawberry Balsamic Popsicles
Four years ago: Apple, Bacon, and Blue Cheese Salad
Five years ago: Funfetti Gooey Butter Cake
Six years ago: Flourless Black Bean Brownies
Eight years ago: Pomegranate Stuffed Chocolate Covered Pretzels
1/4 cup packed fresh Italian parsley
1/4 cup packed fresh cilantro
1/4 cup olive oil (I used Pomora al peperoncino for an extra kick)
2-1/2 Tbsp red wine vinegar
1 garlic clove, peeled
1/2 tsp dried crushed red pepper
1/4 tsp ground cumin
1/4 tsp salt
1 Tbsp vegetable oil
1 cup sliced onion
Salt and pepper, to taste
1 lb. ground beef
Salt and pepper, to taste
8 slices Cabot pepperjack cheese
1 avocado, peeled, pitted, and mashed
4 buttered and toasted burger buns
- For the chimichurri sauce, puree all ingredients in processor. Transfer to bowl, cover, and let stand at room temperature.
- In a large skillet over medium-low heat, add the oil. When hot, add the onion, season with salt and pepper, and saute until soft and brown, stirring occasionally, about 30 minutes. Remove from heat and set aside.
- For the burgers, heat grill (or grill pan) over medium-high heat.
- In a large bowl, combine ground beef, salt, and pepper. Form 8 equal patties.
- Grill burgers, coking 5-6 minutes per side or until desired doneness. Top with cheese and remove to a plate.
- Assemble burgers with caramleized onion, 2 cheeseburger patties, a dollop of avocado, and a generous drizzle of chimichurri sauce.
Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.
Another Disclosure: A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Western BBQ.
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