Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicon baking mat.

In a large mixing bowl, combine the Chebe bread mix, olive oil, cheese, eggs, and water with a fork. Turn the mixture out onto a clean work surface and knead with your hands until the mixture is smooth and fully combined, about 1 minute. Divide the dough into four equal portions, roll into balls, and flatten into disks about 4 inches in diameter. Place on the prepared baking sheet and bake for 15 minutes. Remove the buns from the oven, slice in half horizontally with a serrated knife and place the halves back on the baking sheet, cut side up. Cook for another 5 minutes. (The buns are best served hot - they can be prepared up to the point of being put back into the oven a little ahead and then baked for the last five minutes just before serving.)

Place the garlic cloves in a food processor and chop finely. Add the parsley and pulse several times until the parsley is finely chopped. Add the vinegar, oregano, salt, pepper, and red pepper flakes and process until combined. With the machine running, add the olive oil and process until the mixture is thick and fully combined. If too thick, add a few more drops of olive oil. Taste and add more salt and pepper if needed, the mixture should be very flavorful. Can be made a day ahead, store in a covered jar in the fridge.

Combine the ground beef, garlic, chili powder, salt, and pepper in a mixing bowl. Divide into 4 equal sized portions. Shape into patties ¾ inch thick and with your thumb make a deep indentation in the center of each.

Heat a grill, grill pan, or skillet to high heat. Add the burgers and cook 3 - 4 minutes, flip and cook for another 3 – 4 minutes. Refrain from pressing down on the burgers as they cook to keep your burgers juicy.

Serve the burgers on the Chipa Buns with lettuce, tomato, onions slices, and chimichurri sauce.