Recipe Image

Grilled Chili Burgers with Chimichurri Topping

  • 20 m
  • 30 m
Diabetic Living Magazine
“These seasoned ground beef and pork burgers are topped with a fresh herb sauce and served in a pita. Quick and easy, you can make them in just 30 minutes.”


    • Chimichurri Topping
    • ½ cup finely snipped fresh flat-leaf parsley
    • ½ cup finely snipped fresh cilantro
    • 2 tablespoons red wine vinegar
    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • ⅛ teaspoon cayenne pepper
    • Chili Burgers
    • 1 pound 95% or higher lean ground beef
    • 8 ounces ground pork
    • 1 tablespoon chili powder
    • ½ teaspoon onion powder
    • ¼ teaspoon ground cumin
    • ⅛ teaspoon salt
    • 3 whole-wheat pita bread rounds, quartered and toasted
    • ¾ cup bottled roasted red sweet peppers, drained and cut into strips


  • 1 To prepare Chimichurri Topping: In a small bowl, combine flat-leaf parsley, cilantro, red wine vinegar, olive oil, garlic, salt, ground black pepper and cayenne pepper. Set aside.
  • 2 To prepare Chili Burgers: In a large bowl, combine beef, pork, chili powder, onion powder, cumin and salt. Mix well. Shape into six ½-inch-thick patties.
  • 3 For a charcoal grill, grill patties on the rack of an uncovered grill for 10 to 13 minutes or until an instant-read thermometer inserted into side of each patty registers 160°F, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
  • 4 Place each grilled patty on top of two of the pita quarters. Top with roasted peppers and Chimichurri Topping.
ALL RIGHTS RESERVED © 2019 Printed From 10/18/2019