Right around this time every year I start rambling on and on about my love for basil and all of the ways I love thee. In particular, I love freshly made pesto. Put it on pasta, on my grilled cheese, or even a dollop on my eggs, and I’m in heaven.
I’m not about to turn my back on pesto but I’ve been having a hot minute with chimichurri lately. This love affair began when I had it on a pizza (!!!!), dipped my yucca fries in it, and continues with these super delicious burgers.
But first! What the heck is chimichurri?! It is not a deep fried burrito (chimichanga) or a Spanish fried dough pastry (churro). Not even close.
It’s actually an Argentinian green sauce usually made with parsley, garlic, oregano, oil, and white vinegar and is typically served on top of meat. I’ve seen lots of variations of these ingredients to make up chimichurri and lately I’ve been seeing it put on all the things.
These Chimichurri Turkey Burgers are our new favorite way to use chimichurri. Marc couldn’t stop raving about how much he loved these burgers and Lars gobbled them up too!
I actually put the chimichurri in the burger as well as on top for that maximum chimi flavah. I also used turkey instead of ground beef (Jennie-O turkey for the win!) for a healthier but still super juicy burger.
I served these burgers with my favorite oven roasted fries (which I may or may not have dipped in the chimichurri) and a cold beer and man, I can’t even say how happy it makes me that summer is here! And while I’ll get around to enjoying all of the fresh pesto my herb garden can sustain, I’m going to keep on having this moment with chimichurri.
Disclaimer: This post is sponsored by Jennie-O Turkey but all opinions are my own!