Recipe by Rachael Ray
1 cup (packed) fresh flat-leaf parsley
1/2 cup fresh cilantro leaves
1/4 cup EVOO
1 large shallot, coarsely chopped
Juice of 1 lemon (about 1/4 cup)
2 tbsp. fresh oregano leaves or 1 1/2 tsp. dried oregano
2 tbsp. red wine vinegar
1 jalapeño chile, seeded and coarsely chopped
2 cloves garlic, peeled
1/2 red onion, thinly sliced
1 tbsp. red wine vinegar
Kosher salt and coarsely ground black pepper
1 1/2 lb. ground sirloin
1 tbsp. Worcestershire sauce
Olive oil, for drizzling
4 slices (1/4 to 1/2 inch thick) mild or sharp provolone from the deli counter
4 brioche rolls, split and lightly toasted
Little Gem or leaf lettuce leaves
4 slices of beefsteak tomato
1. In a food processor, pulse the ingredients for the chimichurri until a chunky sauce forms (10 to 12 pulses); season with salt.
2. In a small bowl, toss the onion and vinegar to make quick pickles; season with salt and pepper.
3. In a medium bowl, mix the beef and Worcestershire; season. Form 4 patties (thinner in the centers for even cooking).
4. Heat a large griddle or cast-iron skillet over medium-high to high. Drizzle the patties with oil. Add to the griddle. Cook, turning occasionally and pressing down with a spatula to help create a crispy crust, 7 to 8 minutes. Transfer the burgers to a plate and cover with foil to keep warm. If necessary, scrape the griddle to remove any browned bits of beef. Add the 4 slices of cheese to the griddle, spacing them an inch or two apart. Cook until melted and lightly crispy on the bottom, 1 to 2 minutes.
5. Uncover the burgers and top with some chimichurri sauce. Using a thin metal spatula or two, transfer the fried cheese to the burgers.
6. Top the roll bottoms with some pickled onions, the chimichurri cheeseburgers, lettuce, tomato slices, and roll tops.