- Makes: 8 sliders
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Difficulty Rating: Easy
- Nutrition Highlights: Beef is an excellent source of iron, zinc and several B vitamins, as well as protein. Parsley has vitamins A, C and K, while oregano is considered a super spice because it’s so high in antioxidants.
- Recipe Created By: Kim Galeaz
- Recipe From: My Indiana Home
- 2 cups fresh Italian parsley, packed and coarsely chopped
- ⅓ cup fresh oregano leaves, packed
- 5 large garlic cloves, coarsely chopped
- ¼ cup onion, very finely chopped
- 2 tablespoons red wine vinegar
- ¾ teaspoon crushed red pepper
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ cup extra-virgin olive oil
- 1 pound ground sirloin or ground round (roughly 85% lean)
- ½ teaspoon ground ancho chili pepper
- salt and black pepper, to taste
- 8 mini burger buns
- Heat grill to medium-high.
- In a bowl or food processor, combine parsley, oregano, garlic, onion, vinegar, peppers and salt until thoroughly blended. Slowly pour in olive oil and puree until thoroughly blended. Refrigerate until serving time.
- In a medium bowl, combine ground beef, ancho chili pepper, salt and black pepper. Form into 8 mini patties about 2½-3 inches in diameter.
- Grill beef patties about 5-7 minutes or until a meat thermometer reads 160 degrees. Serve sliders on mini-burger buns with 1-2 tablespoons of chimichurri sauce.
Tips & Notes
• The leaner the ground beef, the better for your heart and health. This dietitian prefers 85% lean, 15% fat maximum for grilled burgers – a blend that provides optimal flavor, juiciness and tenderness over a leaner beef. (But for ground beef to qualify for the lean designation according to the USDA, it must contain no more than 5% fat, 95% lean.)
• Italian parsley is also known as flat-leaf parsley. Its stronger flavor is preferred over curly parsley in most dishes.
• Most spice aisles today feature jars of specialty chili pepper powders, such as the ancho chili used here.