Chimichurri Cheeseburger

1. Pre-heat your pellet grill to 230°F, filling the hopper with 100% Natural Applewood Pellets.
2. To make Chimichurri, combine 1/4 cup Red Bell Peppers, 1/3 cup Shallots, 1/2 cup Parsley, 1/2 cup Cilantro, 1/4 cup Lime Juice, 1/2 cup Olive Oil, 1 cup Red Wine Vinegar, and 2 tbsp All Purpose Seasoning.
3. Season 1 lb Ground Beef with your favorite seasoning and form into 1/2 lb patties.
4. Smoke the patties at 230°F until they reach an internal temperature of around 125°F.
5. Once finished, remove burgers and turn up the grill heat to 500°F.
6. Sear the burgers until they reach an internal temperature of around 145°F. Add Provolone Cheese and close the grill to melt.
7. Toast your buns.
8. To build the burger: spread mayonnaise on a toasted burger bun, add a 1/2 lb Smoked Burger Patty with melted Provolone Cheese, and top with lots of Chimichurri.
9. Enjoy!