The Chimichurri Burger

Spicy and saucy house-made chimichurri burger with cotija cheese spread and pickled red onions with a sunny side up egg on a brioche bun.

Cuisine: Burger

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Spicy and saucy house-made chimichurri burger with cotija cheese spread and pickled red onions with a sunny side up egg on a brioche bun.

The Chimichurri Burger

Ingredients

4 ozGround Chuck Patty

2 tspBurger Seasoning, Sub Recipe

1 eaBrioche Bun

2 ozCotija Spread, Sub recipe

1 ozPickled Red Onion, Sub Recipe

1 ozChimichurri Sauce, Sub Recipe

½ cupIceberg Lettuce Shredded

1 eaEgg Sunny side up

BURGER SPICE BLEND, SUB RECIPE

½ tspGround Black Pepper

1 tspKosher Salt

1 tspBrown Sugar

1 tspGarlic

1 tspOnion Granulated

1 ozCumin

1 tspLitehouse® Freeze Dried Parsley

1 tspChili Powder

1 tspDry Mustard

PICKLED ONION, SUB RECIPE

2 ozRed Onion Sliced in 3/8” rings

1 ozLitehouse® Red Wine Vinegar with Olive Oil

½ tspLitehouse® Freeze Dried Parsley

COTIJA CHEESE SPREAD, SUB RECIPE

1 ozCotija Cheese Crumbled

½ tspSpanish Paprika

2 ozSour Dressing

Directions

BURGER SPICE BLEND

Mix all the ingredients until evenly blended, then place in the spice shaker and use for service.

PICKLED RED ONION

Toss the red onion with the red wine vinegar with olive oil and the parsley. Let the onion mix marinate for two hours before service, then place on kitchen line for service.

COTIJA CHEESE SPREAD

Mix the cotija cheese, paprika and sour dressing until evenly blended, then place on the kitchen line for service.

CHIMICHURRI SAUCE

In the blender pulse the shallot, jalapeno, red wine vinegar with olive oil, and the cilantro until evenly blended. Adjust the flavor of the sauce with the Kosher salt, then place on kitchen line for service.

THE CHIMICHURRI BURGER PROCEDURES

Season the steak burger on both sides and place on the grill or flat top. Cook the burger patty 3-6 minutes on per side until appropriate temp is reached: Rare: 120-125°F, 3 minutes per side; Medium Rare: 130-135°F, 4 minutes; Medium: 140-145°F, 5 minutes per side; Medium Well: 150-155°F, 6 minutes per side.Cut the brioche bun in half and toast in vertical toaster or flat top. Place the toasted sides of the roll up on the plate or packaging.Spread the chimichurri sauce on toasted side of the top and bottom bun.Place the shredded iceberg lettuce on the bottom bun.Place the cooked burger on the lettuce.Place the Cotija spread on the burger and top with the pickled onion.Place the sunny side egg on the toasted top bun as optional ingredient. The burger can be served open face or topped with the top bun.

Chimichurri Sauce

2 oz Litehouse® Red Wine Vinegar with Olive Oil

½ oz Shallot Finely chopped

½ oz Jalapeno Finely chopped

½ cup Fresh Cilantro Rough chopped

½ tsp Kosher Salt