1 package Aunt Millie's Hearth Brioche Hamburger Buns
1 lb. ground beef
1 tsp. garlic powder
½ tsp. black pepper
½ tsp. salt
8 oz. queso fresco, cut into 4 slices
Cilantro aioli, recipe below
Chimichurri vinaigrette, recipe below
Lettuce, tomato, red onion (optional)
4 tablespoons fresh lime juice
1 garlic clove, peeled
1/2 teaspoon hot sauce
1 teaspoon Dijon mustard
1 cup fresh cilantro leaves
1 cup light mayonnaise
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons chopped garlic
1/2 teaspoon dried red pepper flakes
1/3 cup fresh cilantro leaves, chopped
1/8 cup fresh oregano leaves, chopped
Salt and fresh ground pepper
Preheat grill to medium-high heat.
Gently combine ground beef, garlic powder, black pepper, salt, and shape into 4 patties. Set aside.
For the cilantro mayo: Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper.
For the chimichurri vinaigrette: Mix the olive oil, vinegar, garlic, red pepper flakes, cilantro, and salt and pepper to taste.
Grill patties for 6-8 minutes on each side, topping with queso fresco the last few minutes of cooking. Thermometer should register 165°.
Remove patties from the grill and place on a bun. Top with desired amount of aioli and chimichurri vinaigrette.
This recipe uses…