Roughly chop parsley and cilantro. In a medium bowl or food processor pulse the herbs with minced garlic, red wine vinegar, dried oregano, red pepper flakes, salt and pepper until finely chopped but not pureed. With the motor running (or by stirring), slowly drizzle in the olive oil until incorporated. Taste and adjust salt, pepper or vinegar. Set aside at room temperature for at least 15 minutes to allow flavors to meld.

Smoked ketchup

Combine smoked ketchup

In a small bowl whisk together ketchup, smoked paprika, lemon juice, Worcestershire sauce and hot sauce (if using) until smooth. Refrigerate until ready to use. Taste and adjust acidity or smokiness.

Burger (makes 4)

Form patties

Divide the ground beef into four equal portions (about 4 oz / 113 g each). Gently shape each portion into a patty about 3⁄4 inch thick, making a slight dimple in the center with your thumb to prevent doming. Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add two patties without crowding and sear 3 minutes on the first side until a brown crust forms. Flip and sear the second side 2–3 minutes for medium-rare to medium (adjust time for desired doneness). During the last 30–45 seconds of cooking, place a slice of cheese on each patty and cover the pan with a lid to melt. Repeat with remaining oil and patties.

Toast buns

While finishing the second batch, melt the butter in a separate skillet over medium heat. Place split buns cut-side down and toast until golden, about 1–2 minutes. Remove from heat.

Assemble burgers

Spread about 1 tablespoon of smoked ketchup on the bottom half of each toasted bun. Place the cheeseburger patty on top, spoon 1–2 tablespoons chimichurri over the cheese, then cap with the top bun. Serve immediately.

Chips (side)

Portion 4 oz of potato chips into a small bowl. If desired, toss briefly with a light dusting of paprika and sea salt to warm flavor. Serve alongside the burger.