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Argentine Chimichurri Burgers

bbq, beef - ground

1 cup packed fresh parsley
2 tablespoons packed fresh oregano
1/2 jalapeño pepper; seeded
1/4 cup dry bread crumbs
2 tablespoons olive oil
1 tablespoon (each) wine vinegar and water
1/4 teaspoon (each) salt and pepper
4 cloves garlic; minced
1 egg yolk
1 pound lean ground beef
4 crusty buns

In food processor or mini-chopper, finely chop together parsley, oregano, jalapeño pepper, bread crumbs, oil, vinegar, water, salt and pepper. Add garlic and egg yolk; pulse to combine. Scrape into large bowl. Add beef; mix until blended. Divide into quarters; shape each into 1/2-inch thick patty. Place patties on greased grill over medium-high heat; close lid and cook, turning patties once, for 10 to 12 minutes or until no longer pink inside. Sandwich patties in crusty buns with sliced tomato. Substitution: Use ground pork or veal instead of beef.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 servings

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