Chimichurri chicken burgers with chimichurri mayo

On a cutting board, chop Italian parsley, cilantro and fresh oregano by hand until almost fine.

Add sliced garlic and keep chopping until fine; finer than for a steak topping. Transfer to a bowl.

Add mild olive oil, a couple tablespoons of white wine vinegar, kosher salt, black pepper, a pinch of cumin and a little red chili flake; mix and refrigerate.

Partially freeze about a pound and a half of boneless, skinless chicken thighs for about 30 minutes, until very firm.

With a cleaver, slice and chop one way, turn with tongs and chop the other way, then keep chopping to something like coarsely ground meat, fine enough to hold together in patties.

Add exactly a quarter cup of the chimichurri and a teaspoon and a half of kosher salt; mix thoroughly with a fork so as not to overmix and toughen the meat.

With damp hands, form four patties, a quarter of the chicken each, about half an inch thick or to match the bun.

Wrap and chill in the fridge about half an hour or longer so the meat is cold when it hits the pan.

Mix the reserved chimichurri with mayonnaise for the spread and refrigerate.

Optionally sprinkle a little plain breadcrumb on both sides for a nicer surface, since these are not seared on high heat.

Heat a skillet with a drizzle of olive oil over medium-high, then cook the burgers about five minutes per side; flip but do not press, and lower toward medium if the pan gets too hot, cooking all the way through.

Rest the burgers on a plate about a minute.

Dress the bun with the chimichurri mayo, lettuce, roasted peppers and sauteed red onions, and add the burger.