Ingredients
Chimichurri
4 stems fresh oregano, stripped of leaves
5 sprigs fresh sage leaves, stripped
6 stems fresh thyme leaves, stripped
1 generous handful fresh Italian parsley
2 garlic cloves
1/2 red onion, finely chopped
zest of 1 lemon
3 Tb red wine vinegar
1/3 C extra virgin olive oil
Burgers
1 1/2 pounds ground turkey or chicken
salt and fresh ground pepper
2 C chopped Napa cabbage
1 large ripe tomato, sliced
4 crusty rolls
dill pickles
spicy brown mustard
Instructions
1. Prepare the chimichurri: Pile herbs together, finely chop and place in medium bowl. Finely chop the garlic and add to the herbs. Add the red onions and lemon zest. Add red wine vinegar and olive oil. Mix until combined.
2. Heat large skillet over medium high heat. Place ground meat in another bowl and add half of the chimichurri sauce, salt and pepper. Combine well with your hands and form into four equal patties. Cook in hot skillet about 6 minutes on each side.
3. Pour the remaining chimichurri over the napa cabbage, toss and season with salt and pepper. Season the sliced tomatoes with salt.
4. Assemble the burgers topped with pickles, tomatoes and piles of cabbage. Slather the top bun with the mustard.
Nutrition
- Serving Size: 1/4th
- Calories: 634
- Sugar: 14g
- Sodium: 1854mg
- Fat: 31g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 87g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 30mg
