Ingredients

• 1 cup packed fresh flat-leaf parsley (Chimichurri)
• 1/2 cup fresh cilantro leaves
• 1/4 cup extra virgin olive oil
• 1 large shallot, coarsely chopped
• 1/4 cup lemon juice
• 2 tablespoons fresh oregano leaves (or 1 1/2 tsp dried oregano)
• 2 tablespoons red wine vinegar
• 1 jalapeno chile, seeded and coarsely chopped
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/2 red onion, thinly sliced (Burger Recipe)
• 1 tablespoon red wine vinegar
• kosher salt and fresh coarse ground black pepper
• 1 1/2 lbs ground sirloin
• 1 tablespoon Worcestershire sauce
• olive oil, for drizzling
• 4 slices mild Provolone cheese (or sharp, 1/4 to 1/2 inch thick)
• 4 brioche rolls, split and lightly toasted
• 4 leaves lettuce leaves
• 4 slices beefsteak tomatoes

Instructions

1. In a food processor, pulse the ingredients for the chimichurri until a chunky sauce forms (10 to 12 pulses); season with salt.

2. In a small bowl, toss the onion and vinegar to make quick pickles; season with salt and pepper.

3. In a medium bowl, mix the beef and Worcestershire; season. Form 4 patties (thinner in the centers for even cooking).

4. Heat a large griddle or cast iron skillet over medium-high to high. Drizzle the patties with oil. Add to the griddle. Cook, turning occasionally and pressing down with a spatula to help create a crispy crust, 7 to 8 minutes. Transfer the burgers to a plate and cover with foil to keep warm. If necessary, scrape the griddle to remove any browned bits of beef. Add the 4 slices of cheese to the griddle, spacing them an inch or two apart. Cook until melted and lightly crispy on the bottom, 1 to 2 minutes.

5. Uncover the burgers and top with some chimichurri sauce. Using a thin metal spatula or two, transfer the fried cheese to the burgers.

6. Top the roll bottoms with some pickled onions, the chimichurri cheeseburgers, lettuce, tomato slices and roll tops.