Chimichurri Chicken Burger

Method

1. 01

   Prepare the chimichurri by finely chopping the parsley, cilantro, and oregano together. Add the sliced garlic to the pile and continue chopping until very fine. Transfer to a bowl and whisk in the olive oil, white wine vinegar, kosher salt, black pepper, cumin, and red chili flakes. Refrigerate until needed.

   

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2. 02

   Place the chicken thighs in the freezer for about 30 minutes until very firm and partially frozen. Once firm, use a sharp knife or cleaver to slice and chop the meat until it reaches the consistency of coarsely ground meat.

   

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3. 03

   Transfer the chopped chicken to a bowl and add 1/4 cup of the prepared chimichurri sauce and 1 1/2 teaspoons of kosher salt. Use a fork to mix the ingredients together thoroughly without overworking the meat. Form into 4 patties about 1/2 inch thick, then chill in the fridge for at least 30 minutes.

   

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4. 04

   Make the bun spread by stirring together the remaining chimichurri sauce with the mayonnaise. Keep chilled until ready to assemble the burgers.

   

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5. 05

   Heat a skillet over medium-high heat with a drizzle of olive oil. Optional: sprinkle a light layer of breadcrumbs on both sides of the patties for extra texture. Place the patties in the pan and cook for approximately 5 minutes per side. Adjust the heat to medium if necessary to ensure the chicken cooks through to the center without burning the exterior; do not press down on the burgers while cooking.

   

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6. 06

   Remove the burgers from the pan and let them rest for 1 minute. Assemble by spreading the chimichurri mayo on toasted buns and adding lettuce, roasted peppers, and sautéed onions before serving.

   

   ↗Watch · 8:08