This burger, created by Bobby Flay, is topped with chimichurri sauce, a zesty sauce of parsley, garlic, red wine vinegar and olive oil that is used to garnish grilled meats in Argentina.
Slices of red onion and slightly salty Spanish manchego cheese give the burger a strong, savory finish.
Argentine burger
For the chimichurri sauce:
2 cups packed fresh flat-leaf parsley
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 ground black pepper, to taste
For the burgers:
1 1/2 pounds 80 percent lean ground chuck
Kosher salt and ground black pepper, to taste
1 1/2 tablespoons canola oil
4 slices manchego cheese (4 to 6 ounces)
4 hamburger buns, split and toasted
1/2 medium red onion, sliced 1/4 inch thick
To make the chimichurri, in a food processor, combine the parsley, oregano and garlic. Pulse until coarsely chopped.
Add the paprika, vinegar, oil, salt and pepper. Process until smooth. Transfer to 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.
Heat a gas grill to high or burn coals in a charcoal grill until they glow bright orange and ash over.
Divide the meat into 4 portions. Form each portion into a 3/4-inch patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Brush the burgers with the oil. Grill the burgers, with the grill covered, until golden brown and slightly charred on the first side, about 3 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side, 4 minutes more for medium rare, or until cooked to desired doneness.
Add the cheese to the tops of the burgers during the last minute of cooking. Serve immediately, on the buns topped with a large dollop of the chimichurri sauce and sliced onions.
Makes 4 servings. Per serving: 869 calories; 575 calories from fat; 64 g fat (21 g saturated; 2 g trans fats); 145 mg cholesterol; 28 g carbohydrate; 41 g protein; 3 g fiber; 1,307 mg sodium.
Recipe from “Bobby Flay’s Burgers, Fries and Shakes,” by Bobby Flay
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