Chimichurri—an Argentine herb sauce—is one of the most flavorful condiments out there. We’re making it with parsley, lemon, and garlic for a kick. Its brightness cuts through the burger’s intense richness. Cubed avocado lends this side slaw a little extra creaminess.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Monterey Jack Cheese(ContainsMilk)
Brioche Buns(ContainsEggs, Milk, Wheat, Soy)
Wash and dry all produce. Preheat the oven to 400 degrees (or fire up the grill to high!). Finely chop the parsley. Zest, then halve the lemon. Mince or grate 1 garlic clove. Slice the tomato into rounds.
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.
Assemble the burgers and serve: Fill each bun with a burger, a generous spoonful of chimichurri, avocado slices, and tomato slices. If you like, spread the top bun with any remaining mayonnaise. Serve the cabbage slaw to the side and enjoy!