Summer is my favorite time for grilling, but the same diet of grilled chicken and burgers can get a little boring after a while. This recipe takes its inspiration from Argentinian cooking and breaks up the monotony by seasoning the burger like Churrasco and topping it with a bright Chimichurri sauce. If you don’t have time or inclination to make one of our easy yeast-free buns, feel free to use a commercial gluten free hamburger bun! This recipe makes 4 burgers

1 1/3 pounds 80% lean ground beef (you can also use whole portabello mushrooms instead if preferred)
1 clove garlic, finely minced
salt and pepper to taste
1/4 c bitter orange juice (if you can’t find this, use equal parts of the cheapest canned orange juice concentrate you can find)
1 small onion, minced
2 tsp oregano

Chimichurri Sauce
1/2 cup packed fresh cilantro, finely chopped, about a bunch
1/2 cup packed fresh parsley, finely chopped, about a bunch
2 tsp dried or 2 Tbsp Fresh oregano
1/4 c minced red onion
1 tsp minced garlic
pinch red pepper flakes
juice from one lime
2 tbsp. red wine vinegar
1/2 c extra virgin olive oil

4 hamburger buns (use World’s Easiest Hamburger Bun recipe or a good commercial bun)
4 slices aged cheese (or dairy free alternative like Follow Your Heart)
4 slices ripe tomato

In a medium bowl, combine the hamburger, salt/pepper, garlic, orange juice, onion, and oregano, mixing as gently as possible. Form the ground beef mixture into 4 1/3 pound patties, and poke a hole in the center of the patties in order to allow the burger to grill more evenly. Set aside for at least a half hour.

In a blender or food processor, combine the Chimichurri sauce ingredients (cilantro, parsley, oregano, red onion, gralic, red pepper flakes, lime juice, red wine vinegar, and olive oil). Using the pulse function, combine all ingredients until they form a thick, chunky paste, about 30 seconds to one minute. Set aside.

Heat your grill or heavy pan to medium high heat. Cook the burgers until they are cooked through (about 170 degrees). Cooking time will vary. Set aside, covered, for at least 5 minutes.

Meanwhile, grill the buns on the hot pan or grill just until the edges start to toast, about 2 minutes. Place a bun on each plate and top with one slice of tomato. Place the burger on the tomato and top with a slice of cheese. Top with about 2-3 tbsp of the chimichurri sauce and the top bun. Serve immediately.