Chimichurri Burgers With Grilled Plantains

Ingredients

• 2 teaspoons whole cumin seeds, freshly ground or 1 tablespoon ground cumin
• 1 cup fresh cilantro leaves
• 1 cup fresh Italian parsley
• 2 tablespoons champagne vinegar or white wine vinegar
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon coarse salt
• 1/4 cup canola oil
• 2 lbs lean ground beef
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 6 rolls, Mexican bolitos or hamburger buns, split and toasted
• 1 tomato, sliced
• 1 onion, sliced
• 6 plantains, grilled, recipe follows

Directions

1. 1

   Cover the bottom of a small skillet with the cumin; cook and stir over low heat for 2 minutes or until lightly toasted. Remove from heat.

2. 2

   For chimichurri, combine the cumin, cilantro, parsley, vinegar, red pepper, and sea salt or coarse salt in a blender container. Cover and blend on lowest speed, slowly adding the oil.

3. 3

   Combine ground beef, the 1/4 teaspoon salt, and the ground red pepper in a large mixing bowl. Shape into 12 patties 3-1/2 inches in diameter. Spoon about 1 tablespoon of the chimichurri mixture in the center of each of 6 of the patties. Place remaining patties on top and seal edges.

4. 4

   Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 22 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning once halfway through grilling.

5. 5

   Brush rolls with some of the chimichurri sauce. Top with burgers, remaining sauce, and tomatoes and onions. Serve with Grilled Plantains, if desired. Makes 6 burgers.

6. 6

   Grilled Plantains: To make the Grilled Plantains, bias-slice peeled plantains into 1/2-inch-thick slices. Brush with peanut oil. Grill directly over medium heat for 8 minutes or until centers are just soft, turning once. Drain on clean paper towels. Serve warm.