Chimichurri Beef Sliders
to 8 sliders
For the Chimichurri Sauce
tightly packed flat leaf parsley
loosely packed fresh oregano leaves
Zest of 1 lime
fresh lime juice
red pepper flakes
For the beef sliders
chimichuri sauce + more for serving
Pepper jack cheese
or baby kale
to 8 slider buns
To Prepare the Chimichuri Sauce
Add all ingredients except for oil to a blender or food processor.
Turn blender/processor on a low speed to chop the ingredients.
Slowly add the oil while the machine is on.
Pour chimichuri sauce into a jar and seal to use for up to 1 week or use immediately on a big beefy burger.
To Make the Chimichuri Beef Sliders
Place the ground beef in a mixing bowl and add 2 tablespoons of chimichuri sauce. Use your hands to massage the sauce into the beef, making sure it is well distributed.
Heat a cast iron skillet to medium-high. Form small patties out of the beef and place them on the skillet.
Allow sliders to cook until juices seep out and the bottom firms up and appears crispy.
Flip to the other side and cook an additional 30 seconds to 1 minute before adding the pepper jack cheese. Continue to cook to desired done-ness or until cheese is melted.
Toast the slider buns in the oven cut-side up on the broil setting just until toasted.
Make sliders by compiling the mixed greens, slider patties, and avocado and drizzle chimichuri sauce on top!
For my gluten-free friends, choose gluten-free buns or go bun-less, which is what I do :)