Chimichurri Chicken Burgers with Provolone and Crunchy Slaw
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Ingredients & Equipment
What we send
- 1red bell pepper
- 3 clovesgarlic
- 1 tablespoonred wine vinegar
- 1/4 teaspoonground cumin
- 2hamburger buns
- 12 ouncesground chicken
- 2 slicesProvolone cheese
- 1/4 teaspoonsmoked paprika
- 1/4 teaspooncrushed red pepper
- 1/3 cupshredded carrots
- 1/4 ouncecilantro
- 1/4 ounceparsley
- 1/3 cupshredded green cabbage
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan with lid
Prepare ingredients and make chimichurri
Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem, then cut lengthwise into ¼-inch strips. Finely chop cilantro and parsley. Halve lime. Mince garlic. In a small bowl, whisk together spice mix (skip or use half for less heat), red wine vinegar, half of chopped herbs, half of garlic, 2 tablespoons olive oil, ½ teaspoon salt, and black pepper to make chimichurri. Set aside.
Make crunchy slaw
In a medium bowl, whisk together cumin, juice of 1 lime, 2 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired to combine. Add slaw mix and bell pepper to bowl with dressing and toss to coat. Divide crunchy slaw between serving plates, then wipe bowl clean for making burgers in Step 4.
Slice buns open horizontally, if they arrived whole, and place cut-side down in a large pan over medium heat. Toast until light golden and warmed through, 2-3 minutes. Transfer buns to plates with slaw, reserving pan for cooking burgers in Step 5.
Form chicken burgers
In bowl from slaw, combine remaining chopped herbs, remaining garlic, ½ teaspoon salt, and black pepper as desired. Add chicken (try rubbing 1 teaspoon olive oil between your hands before forming the patties to help keep the chicken from sticking to your fingers). Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Using your thumb, create a dimple on top of each.
Cook chicken burgers
Return pan from buns to medium heat with ½ tablespoon olive oil. When oil is shimmering, add burgers and sear, without flipping, until browned on bottom, about 5 minutes. Flip burgers, top with Provolone, cover pan, and continue searing until cooked through and no longer pink, 5 minutes more.
Plate chicken burgers
Layer bun bottoms with chicken burgers, then top with chimichurri. Feel free to pile some slaw on your chimichurri chicken burgers for an extra-crunchy bite. Close with bun tops and enjoy!