Say goodbye to winter with a burst of spring green on your burger: a pile of charred spring onion tops and a drizzle of garlicky and minty chimichurri.
Contains: milk, eggs, wheat, soy/
What You Get
Spring onions
Garlic
Mint
Burger patties
Burger buns
Garlic aioli
What You'll Need
Red or white wine vinegar
Olive oil
Salt and freshly ground pepper
Step 1
To make the chimichurri, trim and finely chop 1 spring onion, including the bulb and green. Finely chop 2 cloves of garlic. Pick a small handful of mint leaves, toss the stems, and thinly slice the leaves (you should have about 1 tablespoon). In a small bowl, stir together the finely chopped spring onion, garlic, mint, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, ½ teaspoon salt, and a few grinds of pepper.
Step 2
Trim the remaining greens from the spring onions, tossing the bulbs, and cut the greens half crosswise. Season the patties on both sides with salt and pepper.
Step 3
In a large cast-iron skillet or frying pan over medium-high heat, warm 1 tablespoon olive oil. When the pan is smoking hot, add the patties and sear until browned and done to your liking, 3 to 5 minutes per side for medium. Transfer the patties to a plate.
Step 4
Wipe out the pan, return it to the heat, and warm 1 tablespoon olive oil. Add the greens, season with salt, and cook until soft, brown, and charred in spots, 2 to 3 minutes. You can press down with a spatula to help them char, and stir once or twice. Transfer to a cutting board, let cool briefly, and roughly chop.
Step 5
Wipe out the pan, and return it to the heat. Split the burger buns in half. Working in batches if necessary, place them cut-side down in the pan, and toast until warmed, 1 minute.
Step 6
To assemble the burgers, place the buns on plates, and spread with the aioli. Stack with the patties, pile with the charred green onions, drizzle with the chimichurri, and serve warm.