Argentinean Burger
"Bobby Flay"
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Chimichurri
- 2 cups packed fresh flat leaf parsley
- 1 tablespoon fresh oregano leaves
- 4 garlic cloves
- 1 teaspoon smoked sweet spanish paprika
- 3 tablespoons red wine vinegar
- 1⁄2 cup extra virgin olive oil
- kosher salt
- fresh ground black pepper
-
Burgers
- 1 1⁄2 lbs ground chuck or 1 1/2 lbs ground turkey
- kosher salt
- fresh ground black pepper
- 1 1⁄2 tablespoons canola oil
- 4 slices manchego cheese
- 4 hamburger buns, split and toasted
- 1⁄2 red onion, sliced 1/4 inch thick
directions
- Make the chimichurri: combine the parsley, oregano, and garlic in a food processor; pulse until coarsely chopped.
- Add the paprika, vinegar, and oil; season to taste with salt and pepper; process until smooth.
- Scrape into a bowl; let sit at room temperature for 30 minutes before serving.
- The sauce can be made 8 hours in advance, tightly covered and refrigerated; bring to room temperature before serving.
- Make the burgers: divide the meat into 4 equal portions; for each portion loosely into a 3/4 inch burger and make a deep depression in the center with your thumb.
- Season both sides of each burger with salt and pepper.
- Heat oil in a pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey; flip burgers over; cook until golden brown and slightly charred on the second side (4 minutes for med-rare beef, 5 minutes for turkey).
- During last minute of cooking, cover each patty with a slice of cheese and cover with a basting cover or tent burgers with foil.
- Place burgers on the bun bottoms and top with a large dollop of the sauce and sliced onion.
- Cover with the bun tops and serve immediately.
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