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American Recipes
Chimichurri Burgers

Chimichurri Burgers

with Avocado, Monterey Jack, and Cabbage Slaw

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Rated 3.4 / 4out of 5204 ratings
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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.

Allergens:EggsMilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

Garlic

1 unit

Lemon

1 unit

Roma Tomato

¼ ounce

Parsley

5 ounce

Coleslaw Cabbage Mix

1 jar

Mayonnaise

(ContainsEggs)

10 ounce

Ground Beef

½ cup

Monterey Jack Cheese

(ContainsMilk)

1 unit

Avocado

2 unit

Brioche Buns

(ContainsEggs, Milk, Wheat)

Not included in your delivery

unit

Salt

unit

Pepper

¼ teaspoon

Sugar

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3368.1200000000003 kJ
Calories805 kcal
Fat47 g
Saturated Fat13 g
Carbohydrate57 g
Sugar8 g
Dietary Fiber11 g
Protein43 g
Cholesterol136 mg
Sodium625 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Bowl
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Prep the ingredients
Prep the ingredients
1

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.

Make the slaw
Make the slaw
2

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.

Make the chimichurri
Make the chimichurri
3

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.

4

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.

Toast the buns
Toast the buns
5

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.

6

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!