Argentinean Chimichurri Burgers - cooking recipe

Ingredients

1 tablespoon ground cumin
1 cup fresh cilantro leaves, lightly packed
1 cup fresh Italian parsley, lightly packed
2 tablespoons white wine vinegar
1 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt or 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 hamburger buns, split and toasted
sliced tomatoes
sliced onion

Preparation

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.
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.
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.
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.
Brush rolls with some of the chimichurri sauce.
Top with burgers, remaining sauce, and tomatoes and onions.