Chimichurri Burgers

In a large bowl, combine the cole slaw mix, half the parsley, 1 Tablespoon mayonnaise, ¼ teaspoon sugar, and a squeeze of lemon juice. Season generously with salt and pepper.

In a small bowl, combine the remaining parsley, a pinch of lemon zest, a pinch of garlic (to taste), a squeeze of lemon juice, and a drizzle of oil. Season with salt and pepper. Taste and adjust with more salt, lemon, oil, or garlic, as needed.

Cook the burgers: Form the ground beef into 2 patties roughly the size of the buns. Season generously on both sides with salt and pepper. TIP: If you have a grill, you can cook the burgers and toast the buns there instead! If not, heat a drizzle of oil in a large pan over medium-high heat. Add the burgers to the pan and cook for 2-4 minutes per side, or until cooked to desired doneness. After you flip the burgers, top with the Monterey Jack cheese and cover the pan to melt.

While the burgers cook, split the buns and place in the oven to toast for about 5 minutes. Halve, pit, and thinly slice half the avocado. Cube the remaining avocado and mix into the slaw.