These late summer days are always a little bittersweet, aren't they? Scattered in between the still hazy hot and humids are the crisp mornings and all of the sudden it's dark at 7:30 again. My barrels of herbs are starting to look a little elderly, and I shift into use-it-or-lose-it mode as I try and fit in as much fresh fruits~veggies~herbs as I possible can before pumpkin season starts. And these chimichurri burgers let me do all that one in supper - juicy grilled burgers topped not with ketchup, but with a tangy, spicy, fresh topping made of garlic, pepper, olive oil and lots and lots of that fresh parsley I love so much. Chimichurri burgers!

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