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Chimmichurri Brunch Burger

Chimmichurri Brunch Burger


  • 1 lb PRAIRIE CREEK® Beef Ground Bulk 81/19 Raw Cryo, Refrigerated
  • 2 oz Cheese Cheddar Yellow Sharp 75 Ounce 22 Slice, Refrigerated
  • 1/4 oz Parsley Italian, Fresh
  • 1/4 oz Cilantro, Washed, Fresh
  • 1 oz Oil Olive Extra Virgin, in Tin
  • 1 oz Garlic Whole, Peeled, Minced, Fresh
  • 1/2 oz Shallot Bulk, Diced, Fresh
  • 1/4 tsp Pepper Red, Crushed
  • 1/4 tsp Cumin Seed, Ground
  • 1 ea Lemon Choice, Fresh
  • 1/4 fl oz Honey Extra Light Amber Grade A, 51% Domestic
  • 4 oz Tomato Round Red 5X6 Extra Large, Stage 5 Light Red, Fresh
  • 2 ea BRICKFIRE BAKERY® Bun Brioche 4" Sliced Thaw & Serve, Frozen
  • 2 ea Egg Shell-On White Extra Large Grade Aa, Loose Pack, Refrigerated
  • 1/4 oz Salt Coarse Kosher Box



  1. Combine the parsley, cilantro, minced garlic, diced shallots, olive oil, zest of one half of one Iemon, cumin, crushed red pepper and honey.
  2. Blend all together, but leave some texture and don’t over-blend (will decrease bright color).
  3. Salt to desired taste.


  1. Slice tomatoes into rounds.
  2. Form burger into two 8-oz patties. Cook to desired doneness with cheddar melted on it. Salt and pepper to taste.
  3. Cook eggs over easy.
  4. Toast buns slightly.
  5. Plate; on bottom bun, place tomato slices. Next, add cheese-covered patty. Lay egg on top of patty.
  6. Spread Chimichurri sauce on top bun.
  7. Place top bun on burger and serve.

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