2 teaspoons Chimmichurri Spice Blend
1 tablespoon Oregano Infused White Balsamic
1 tablespoon Chilean Coratina EVOO
1/3 cup fresh cilantro, chopped
1/2lb. green beans, trimmed
2 tablespoon mayonnaise
2 lbs. ground beef chuck
salt and pepper
8 slices fresh mozzarella or queso blanco
additional olive oil for drizzling.
4 burger buns
1 avocado, peeled, cored and sliced
1-2 tomatoes, sliced
Preheat grill to medium-high.
Combine churrasco marinade ingredients (spice blend, balsamic, EVOO, and cilantro) in a bowl and whisk to combine.
Divide the marinade in half (placing half of the marinade in another bowl), and toss with the green beans. Whisk mayonnaise with the other half of the marinade, creating a spread, and refrigerate until ready to assemble the burgers.
Carefully grill marinated green beans for 2-3 minutes, or until tender-crisp. Remove from the grill and chop.
Portion ground beef into equal patties and generously sprinkle with salt and pepper. Grill for 3-4 minutes, flip, top with cheese and continue to cook for an additional 3-4 minutes. Or until cheese has melted and burgers are cooked to your liking.
Drizzle the cut side of the burger buns with oil and place on the grill. Toast for 1-2 minutes, or until grill marks form.
To serve, spread buns with mayo mix and top burgers with green beans, tomatoes, and avocado.