Ingredients

• 0.5 cups talian parsley leaves
• 0.25 cups cilantro leaves
• 2 tablespoons fresh oregano leaves
• 2 cloves garlic , sliced
• 0.25 cups olive oil
• 2 tablespoons white wine vinegar
• 0.25 teaspoons kosher salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground cumin
• 0.13 teaspoons red pepper flakes

Instructions

1. 1 To make chimichurri, chop herbs with a sharp knife until fine; add sliced garlic to the mixture. Continue chopping until mixture is very fine; transfer to a bowl. Stir in the 1/4 cup olive oil, white wine vinegar, the 1/4 teaspoon salt, black pepper, cumin, and red pepper flakes. Wrap and refrigerate until needed.
2. 2 To make burgers, place chicken thighs in the freezer until firm and half-frozen, about 30 minutes.
3. 3 Place thighs on a cutting board, and using a large sharp knife or heavy cleaver, chop until it resembles coarsely ground meat. (Alternatively, place chicken in a food processor; pulse on and off, scraping sides often, until texture resembles coarsely ground meat.)
4. 4 Transfer chicken to a bowl, add the 1 1/2 teaspoons salt and 1/4 cup chimichurri sauce. Use a fork to mix thoroughly.
5. 5 Using damp hands, form chicken mixture into 4 equal-sized patties, about 1/2-inch thick. Cover and refrigerate until chilled, about 30 minutes.
6. 6 Stir together mayonnaise and remaining chimichurri sauce to make spread for buns; refrigerate until needed.
7. 7 Remove burgers from the fridge; sprinkle both sides with breadcrumbs.
8. 8 Add olive oil to a large non-stick skillet and set over medium high heat. When hot, but before oil starts smoking, add burgers, and cook about 5 minutes per side, or until chicken is cooked through. An instant read thermometer inserted near the center should read 145 to 150 degrees F (63 to 65 degrees C).
9. 9 Let burgers rest for a minute or two. Serve on buns spread with chimichurri mayo and the fixings of your choice.

Nutrition per serving