Ingredients:

Chimichurri Sauce:

- 1 Shallot, minced

- 3 Garlic Cloves, minced

- 1 tsp. Sea Salt

- 1/4 cup Cilantro, minced

- 3/4 cup Parsley, minced

- 1 tbsp. Fresh Ginger, finely minced

- 3/4 cup Extra Virgin Olive Oil

- 1/2 cup Raw Apple Cider Vinegar or Red Wine Vinegar

Other:

- 1 lb Bison Beef

- x10 Mini Pretzel Buns

- Heirloom Tomato

- Arugula

Instructions:

1. Preheat oven to 350F.

2. Combine all the chimchurri ingredients into a small bowl. Set aside. 

3. Heat up your pretzel buns for 5-10 minutes, according to your preference. 

4. Split up the bison beef into 9-10 small burger patties, and cook according to your desire. 

5. To build your burger, add a half handful of arugula, thin slice of a tomato, a burger patty, and a teaspoon of the chimchurri sauce. 

6. Serve warm & enjoy.