Argentinean style burgers w/Chimichurri sauce

for 4 good size burgers:
500 g ground beef
1 medium onion (chopped)
2 cloves garlic (chopped)
1/2 chill (medium strong, minced)
1 tsp. ground cumin
salt and pepper
splash of grape seed oil

condiments:
Chimichurri sauce
sliced avocado (1/2 avocado per burger)
sliced red onion (grilled)
hamburger buns (grilled)

Heat a pan to a medium high heat and add splash of oil, then sauté the onion, garlic, chill and cumin until the vegetables soften. Cool slightly.
When the mixture is cooled, add beef , season with salt and pepper and mix well. Form 4 hamburger patties.
Preheat a grilling pan on high heat and add some oil. We like our onion grilled, so first we grill onion. Remove the onion from the pan and add burgers. Grill until cooked. Approximately 4 minutes per side.
Remove from the pan and set aside. In a same pan grill hamburger buns sliced in half.
Serve on grilled hamburger buns with Chimichurri sauce, avocado and grilled onion slices.

Chimichurri sauce

Chimichurri is a spicy-vinegar-pesto-like sauce originally from Argentina. It’s used both as a sauce and a marinade for meat or fish. The flavor of Chimichurri sauce is best after a day or two of refrigeration.

a good handful of parsley
a good handful of cilantro
2 tablespoons chopped fresh oregano
4 cloves garlic
1/2 jalapeño pepper, seeds removed (or any chill pepper)
2 tbsp. red wine vinegar
1/2 cup olive oil
salt

Put all ingredients (except olive oil) into food processor and purée until coarsely chopped. While the food processor is running pour in the olive oil. Add salt to taste.
Refrigerate in a tightly cover, sterilized glass jar and use within 7 days.