Churasco Burger with Chimichurri Sauce

This recipe comes from the book "Great Burgers" by Bob Sloan.  This is one of the few cookbooks that I have bought since beginning the GAPS diet- even though it is not technically special diet at all, many of the recipes are GAPS-legal without any modification, and most of the others require only minor adaptations.  I particularly like that the recipes in this book provide many ideas for using ground meat, something that I am wanting to use more of to save money, as well as recipes that are very flavorful and with a wide range of flavors to help bring more variety into the diet.

INGREDIENTS:

For burgers:
1 1/2 pounds of ground round (beef)
1/2 cup finely chopped onion
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
3 T finely chopped or crushed garlic
1 tsp ground cumin
1 tsp dried oregano
1 T red pepper flakes (optional)

For sauce:
1 cup packed fresh parsley leaves
1 cup packed fresh mint
1/3 cup olive oil
1/4 cup fresh squeezed lemon juice
3 T finely chopped garlic
1 tsp ground cumin
1 tsp salt
1 T red pepper flakes (optional)

METHOD:

In a medium bowl, combine the ground meat with all of the burger ingredients except the salt.  Mix gently until just blended.  Form into 4-6 patties, depending on how large you want the patties.  Sprinkle both sides of each patty with salt.

Grill on high heat (around 500 degrees) for 4-5 minutes per side, depending on how rare or well done you like your meat.  You can also fry the burgers in a very hot skillet for about 5 minutes per side.

To make the sauce, blend all ingredients together in a food processor.  According to the recipe, this sauce also goes well with steak and chicken.