Argentinean Burger

Name: Argentinean Burger
Yield: serves 4
Ingredients: 2 cups packed fresh ﬂat-leaf parsley leaves; 1 tablespoon fresh oregano leaves; 4 cloves garlic; 1 teaspoon smoked sweet Spanish paprika; 3 tablespoons red wine vinegar; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean); Kosher salt and freshly ground black pepper; 1 1/2 tablespoons canola oil; 4 slices Manchego cheese; 4 hamburger buns, split; toasted (see page 15), if desired; 1/2 red onion, sliced 1/4 inch thick

December 9, 2011

Argentineans are well-known for their beef and for their love of the grill. Just about everything that comes off of the Argentinean grill is garnished with chimichurri, a bright herbaceous mixture of fresh parsley, garlic, red wine vinegar, and olive oil. It could very well be the national condiment. Knowing what an affinity grilled meats and chimichurri have for one another, it makes sense that a burger would benefit from a dose of vibrant chimichurri as well. Rings of deep red onion and slices of slightly salty Manchego cheese finish the burger to perfection.

Recipe notes

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