Chimichurri Burgers With Grilled Plantains

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• 2 teaspoons whole cumin seeds, freshly ground or 1 tablespoon ground cumin
• 1 cup fresh cilantro leaves
• 1 cup fresh italian parsley
• 2 tablespoons champagne vinegar or 2 tablespoons wine vinegar
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon coarse salt
• 1/4 cup canola oil
• 2 lbs lean ground beef
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 6 rolls, mexican bolitos or 6 hamburger buns, split and toasted
• 1 tomato, sliced
• 1 onion, sliced
• 6 plantains, grilled, recipe follows

Recipe

• 1 cover the bottom of a small skillet with the cumin; cook and stir over low heat for 2 minutes or until lightly toasted. remove from heat.
• 2 for chimichurri, combine the cumin, cilantro, parsley, vinegar, red pepper, and sea salt or coarse salt in a blender container. cover and blend on lowest speed, slowly adding the oil.
• 3 combine ground beef, the 1/4 teaspoon salt, and the ground red pepper in a large mixing bowl. shape into 12 patties 3-1/2 inches in diameter. spoon about 1 tablespoon of the chimichurri mixture in the center of each of 6 of the patties. place remaining patties on top and seal edges.
• 4 place burger patties on the lightly oiled rack of the grill directly over medium heat. grill for 18 to 22 minutes or until an instant-read thermometer inserted in centers registers 160 degree f, turning once halfway through grilling.
• 5 brush rolls with some of the chimichurri sauce. top with burgers, remaining sauce, and tomatoes and onions. serve with grilled plantains, if desired. makes 6 burgers.
• 6 grilled plantains: to make the grilled plantains, bias-slice peeled plantains into 1/2-inch-thick slices. brush with peanut oil. grill directly over medium heat for 8 minutes or until centers are just soft, turning once. drain on clean paper towels. serve warm.