Grilled Provolone Chimichurri Burger Recipe

Grilled Provolone Chimichurri Burger Recipe

• 1 1/2 cups all-purpose flour
• 1/3 onions, chopped finely
• 1 garlic clove, minced
• 1/3 red bell pepper, chopped finely
• 1/3 yellow bell pepper, chopped finely
• 1/3 green bell pepper, chopped finely
• 1 tomato, chopped finely
• Sea salt and freshly ground black pepper
• 4 tbsp. olive oil

• 1.5 lb. fresh ground meat (sirloin, chuck, or blend)
• Sea salt and ground black pepper, to taste
• 2 tsp. dried oregano
• 1 tsp. ground chili
• 1 garlic clove, grated
• 1 tbsp. fresh parsley
• 2 tbsp. olive oil
• 4 slices provolone cheese - about 3 oz. each
• 1 cup flour
• 4 burger buns
• 2 cups Arugula, lettuce or baby spinach leaves

1. For the chimichurri, mix all ingredients together, whisk to incorporate and reserve in the refrigerator until use.
2. Place the ground meat in a bowl, then add salt, pepper, 1 tsp oregano, chili, garlic, parsley and 1 tbsp olive oil. Mix well and divide into 4 parts to make 4 patties. Freeze for 5 minutes.
3. Grill for about 3 minutes (add 1 or 2 minutes more for well done), turn them to cook on the other side for another ¾ minutes.
4. For the grilled provolone, coat in flour on both sides (which prevents the cheese from melting right through the grill grates) and place directly on the grill at medium heat. Sprinkle with oregano and paprika for extra flair. Once it starts to melt and is charred on the bottom side, turn around and finish cooking. Alternatively, use a grill pan, but don’t coat cheese with flour.
5. Warm the buns on the grill, add greens, burger and a slice of provolone, drizzle with olive oil.
6. Have the bread ready with some greens, put the burger on each bread and put the provolone on top, sprinkle with oregano and drizzle with olive oil and chimichurri sauce.