Recipes
Grass-fed Burger with Cilantro Chimichurri, Chipotle Griddled Onions, Smoked Cheddar and Avocado

Grass-fed Burger with Cilantro Chimichurri, Chipotle Griddled Onions, Smoked Cheddar and Avocado

Recipe by Chef Anthony Kresge, Arcade Café, Epicurean Group

YIELD: 8 burgers

3 lbs. grass-fed ground chuck (80/20) for 8 (1/3 lb.) patties
1 Tbsp. kosher salt
1 Tbsp. black pepper

For basting butter:
8 Tbsps. (4 oz.) unsalted butter, softened
4 garlic cloves, peeled, halved and grated
¼ cup toasted and finely chopped rosemary
2 tsps. freshly squeezed lemon juice
2 tsps. Worcestershire sauce

For chimichurri:
6 garlic c

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