Step 1

In a food processor fitted with the blade attachment, throw in the smashed and peeled garlic cloves, secure the lid and pulse until minced.

Step 2

Add in the leaves of an entire bunch of parsley, the lemon juice, vinegar, kosher salt, black pepper, chipotle powder and olive oil. Pulse a few times until mixed but not fully pureed. This should be made a day or even two ahead of time so the flavors can meld. I store mine in a glass jar.

Step 3

In a small skillet add a olive oil; sauté the diced onion, garlic and serrano until softened. Add in the cumin, ancho chili powder and stir. Cook for one minute and then transfer to a clean plate to cool.

Step 4

In a large bowl combine the ground chuck, cooled onions/peppers and a couple of pinches of kosher salt and black pepper. Mix by hand until combined. Be careful not to over mix. Form into 8 medium burgers (or 4 large) and let them rest for a few so they come up to room temperature.

Step 5

Brush a griddle with a drizzle of olive oil and preheat to 375°. Once hot place the burgers onto the griddle. If you're making a larger, well done burger cook for 5-6 minutes before flipping. Now top the burgers with slices of pepper-jack cheese. Cook for another 5 to 6 minutes or until the cheese is melted and the burger is fully cooked or cook to your personal doneness. Adjust the times if you are making smaller burgers.

Step 6

While the burgers were resting, I quickly threw sliced red onions onto the hot griddle until soft and charred.

Step 7

Serve on a toasted hamburger bun and top with a few spoonfuls of the chimichurri sauce, griddled red onions, fresh slices of tomato and avocado.