Argentinean Burgers

These hearty burgers are topped with sharp cheese and fresh, homemade chimichurri sauce!

We are relatively new to chimichurri but it's definitely up there with pesto for sauces we love. Chimichurri is a parsley-based sauce that originated in Argentina and Uruguay. I was definitely drawn to this burger in the Bobby Flay cookbook I have because it's a very simple burger, but the homemade chimichurri is on top and I knew that would make this a killer recipe. I was unable to find Manchego cheese but any sharp white cheese will work well as a substitute.

(Print)
What you need:
For the chimichurri:

• 2 cups packed fresh flat-leaf parsley
• 1 Tbsp. fresh oregano leaves
• 4 cloves minced garlic
• 1 tsp. smoked paprika
• 3 Tbsp. red wine vinegar
• 1/2 cup EVOO
• Salt and pepper, to taste

For the burgers:

• 2 lb. ground beef
• Salt and pepper
• 1 1/2 Tbsp. canola oil
• 6 slices Manchego cheese or sharp white cheddar
• 6 hamburger buns (optional: toasted)
• 1/2 red onion, sliced thinly

Directions:

1. For the chimichurri: combine parsley, oregano, and garlic in a food processor or blender. Pulse until coarsely chopped.
2. Then add paprika, vinegar, EVOO, salt and pepper and pulse until smooth.
3. Let sit at room temperature for about 30 minutes before serving. If made ahead, make sure you set it out at room temperature before serving.
4. For the burgers: form 6 patties and season with salt and pepper. 
5. Cook in a skillet with canola oil until done on each side. Top with cheese in last minute or so of cooking.
6. Serve burgers on buns topped with chimchirri and onion.

Recipe from Bobby Flay's Burgers, Fries, & Shakes cookbook

I would love to make a batch of these Chipas (Argentinean Cheese Bread) from Que Rica Vida and try serving the burgers on them. Completely opposite of this amazing new cultural food is the Copycat Big Mac - it's the last burger recipe I posted on my blog and I love it just as much as these burgers!

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