Argentinean Burger Recipes

Steps:

• Cover the bottom of a small skillet with the cumin; cook and stir over low heat for 2 minutes or until lightly toasted.
• Remove from heat.
• For chimichurri, combine the cumin, cilantro, parsley, vinegar, red pepper, and sea salt or coarse salt in a blender container.
• Cover and blend on lowest speed, slowly adding the oil.
• Combine ground beef, the 1/4 teaspoon salt, and the ground red pepper in a large mixing bowl.
• Shape into 12 patties 3-1/2 inches in diameter.
• Spoon about 1 tablespoon of the chimichurri mixture in the center of each of 6 of the patties.
• Place remaining patties on top and seal edges.
• Place burger patties on the lightly oiled rack of the grill directly over medium heat.
• Grill for 18 to 22 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning once halfway through grilling.
• Brush rolls with some of the chimichurri sauce.
• Top with burgers, remaining sauce, and tomatoes and onions.

Steps:

• Argentinean Burgers:.
• Preheat your grill to its highest setting.
• Sauté the onion, garlic, jalapeno and cumin in the vegetable oil until the vegetables soften. Cool slightly. Toss the beef into a mixing bowl along with the cooled onion mixture. Season well with salt and pepper and mix well.
• Form into 8-12 hamburger patties.
• Grill until cooked to your favourite doneness.
• Serve on hamburger buns with Chimichurri sauce, avocado slices, red onion slices and tomatoes.
• For best results form a divot in the center of each burger before cooking, this helps them cook evenly. Also never press on a burger while it cooks, you'll get some flame and smoke but only at the expense of losing juice that belongs in the burger.
• Chimichurri Sauce:.
• Whisk everything together.
• You may serve immediately but this condiment is at its best after a day or two of refrigeration.

Steps:

• To make the chimichurri, combine the parsley, oregano, and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, and oil, season with salt and pepper, and 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.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).
• Place the 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.

Steps:

• Chimichurri: combine parsley, oregano, and garlic in food processor until coarsely chopped. Add paprika, vinegar, and oil , season with salt and pepper, then process until smooth. Scrape into a bowl. Let sit at room temp for 30 min before serving. Sauce can be made 8 hrs in advance, tightly covered, and refrigerated. Bring to room temp before serving.
• Divide meat into 4 equal portions. Form each portion loosely into 3/4-inch thick burger and make a deep depression in the center with your thumb.
• Season both sides with salt and pepper.
• Cook burgers, using the oil and topping each one with a slice of cheese and and a basting cover* during the last minute of cooking.
• Place the burgers on the buns, top with a large dollop of sauce and sliced onion. Serve immediately.
• *Basting Cover - an inexpensive aluminum dome used in diners. It looks like the lid of a sautee pan, except that it is domed to fit over the burger. If you don't have this, you can use a sturdy metal bowl, or tent each burger with a square of aluminum foil. The cover helps to properly melt the cheese.