Chimichurri Style Burger with Cotija Cheese

I know this isn't an authentic Chimichurri sauce but boy was it scrumptious!!!! I got inspired to make this after i saw a recipe for steak with Chimichurri sauce and i thought that would be a great burger. I have been on a cilantro kick lately and knew when i saw oregeno as one of the main ingredients i immediatly thought...--> SWITCH, so the oregano got kicked to the curb and cilantro moved in. Next i knew i had to find a nice cheese to go with it. I was thinking Manchego but couldn't find it anywhere! i even ventured into a Latin market we have in town. This place was amazing!!! I guess you can say i am deprived because i only shop at Publix and my local farmers market. That will be changing as of today! Although i couldn't read half of the stuff that did not stop me from picking up a couple things, i wont lie though i did have to Google how to prepare it and what it was when i got home. I must have spent an hour in the store looking and smelling everything i could get my hands on. Their cheese isle wasn't as big as i hoped for though, but they did have the Cotija Cheese i have been hearing about and dying to try. Cotija Cheese is pretty interesting, It is only produced during the months of July through October because the cows are only fed rich grass that is grown on the mountains in Mexico during the raining season, This is how the cheese gets it's unique color and flavor. The flavor can be similar to Italian Parmesan but it crumbles like a feta. I love the flavor, it's pretty salty though. If you can not find Cotija Cheese you can substitute Parmesan. Next time i make this burger i will without a doubt use ground turkey or chicken since the sauce has a lot of olive oil and will add that fattiness i miss when i use them. I also found these phenomenal orange tomatoes at the market.

Chimichurri Style Burger with Cotija Cheese

1. 2 tbsp cumin
2. 1 cup lightly packed fresh parsley
3. 1 cup lightly packed fresh cilantro
4. 2 tbsp red wine vinegar
5. 2 garlic cloves
6. 1/4 cup olive oil
7. 1 tsp kosher salt
8. 2 lbs lean ground beef ( makes 6 patties)
9. 1 tbsp onion powder
10. 1 tbsp montreal steak seasoning ( i use this on all my burgers no matter what)
11. 6 hamburger buns
12. 1 tbsp vegetable oil
13. 1 orange tomato ( or any other tomato)
14. 1 red onion
15. 6 oz Cotija Cheese
16. 1/4 crumbled blue corn chips

Start to make the Chimichurri sauce by adding the parsley, cilantro, 1 tbsp cumin, garlic, red wine vinegar, and salt in a blender container and cover with lid. Slowly blend in the olive oil. set aside sauce. Add the onion powder, 1 tbsp cumin, and montreal steak season to the burger patties. Cook patties 1 tbsp vegetable oil or any other kind of oil you want to use over meduim high heat, when patties are done, set aside to allow them to rest. Meanwhile, toast the buns.

To assemble the burgers add the Chimichurri sauce to the toasted buns on both side, add burger patty on bottom bun and top burger with 1 oz Cotija cheese ( it doesn't need to be melted on the burger) and top with crumbled blue corn chips, on the top of the bun add tomato and onion.

I can without a doubt say this is one if my favorite burgers I've made to date.

Sun Dried Tomato and Goat Cheese stuffed Burger topped with Caramelized Onion Relish and Garlic Aioli

1. Of course my first blog post would be a burger! I love burgers and plan on making one burger a week for the rest of my life! Tonight I made a burger stuffed with creamy goat cheese and sun dried tomatoes marinated in herb oil. I topped it with an onion relish I learned how to make in culinary school. The onions really turn into something special when you reduce them in rice wine vinegar then caramelize them. I also made an aioli <- don't let the name scare you away, it's just a fancy way of saying garlic mayonnaise. If you have never made homemade mayo before you do not know what you are missing! The taste is so fresh and light...

• Goat Cheese and Sun Dried Tomato stuffing

1. 6 oz fresh goat cheese
2. 1/4 cup sun dried tomatoes in herb oil ( chopped)
3. 1 1/2 lb ground round ( 80/20)
4. Montreal steak seasoning

Mix the goat cheese and sun dried tomatoes together in a bowl, set aside. Form 8 even thin patties, about 1/2 inch thick, put 1 1/2 tbsp of the stuffing into a ball then place it in the center of 4 patties. Top each with another patty and seal edges. Season patties with Montreal steak seasoning. In a medium skillet over medium high heat, sear the burgers 4 minutes on each side.

Caramelized Onion Relish

1. 1 large white onion (sliced thin)
2. 1/4 cup rice wine vinegar
3. tbsp butter
4. salt and pepper

In a non stick skillet over medium low heat saute the onions in butter and season with salt and pepper. Add the rice wine vinegar and reduce down. Once all the rice wine vinegar has cooked out lower the heat to low and allow the onions to caramelize. The onions will take about 10 - 15 Minutes to caramelize.

Garlic Aioli

1. 1 garlic clove
2. 2 egg yolks
3. 1 tsp rice wine vinegar
4. 4-6 tbsp of a good olive oil
5. salt and pepper to taste

Grate the garlic clove on a *micro plane grater* ( I recommend this highly) if you do not have a micro plane grater you can chop the garlic very fine till it is almost into a paste. Combine the egg yolks, garlic, rice wine vinegar, salt, and pepper into a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

***** A micro plane grater is such a great kitchen tool. You can use it to grate cheeses easily, its a great zester for citrus, and I love to use it to grate my garlic into recipes. It's a lot faster than chopping it and makes it turn into a paste.