Beautiful green aromatic parsley. Pop it into your food processor with some garlic and a little vinegar and salt and pepper and whirl it up. Now add the olive oil in a steady stream until the sauce is a nice thick consistency – kind of like pesto. Taste and season with a little salt.
Meantime, send someone reliable out to the grill to cook up your burgers the way you like ‘em.
When the burgers are done to your liking, scoop out a generous amount of the chimichurri sauce and slather it on top where the ketchup would usually go. I do like to put a tomato slice on the bottom to counter the spicy chimi with the sweet tomato (and I also get to use those local tomatoes while they are still around!).
Take a nice juicy bite. Take another. Enjoy these last sweet, spicy summer days!