ARGENTINEAN BURGERS WITH CHIMICHURRI SAUCE
I made these today after watching Michael Smith make them on Chef at Home. My mouth was watering while watching him grill the burgers, so I just had to try them. I luckily had everything on hand and they took no time at all. They're really, really good! I made 8 really big burgers on my barbecue, but the recipe states you can make 12 regular sized burgers if you prefer. Recipe source: http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=10409
Provided by simsimma4
Categories Meat
Time 45m
Yield 8-12 large or regular, 8-12 serving(s)
Number Of Ingredients 18
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.
ARGENTINEAN CHIMICHURRI BURGERS
Chimichurri is a thick herb sauce found in Argentinean cooking. Here it's tucked inside burgers prior to grilling.
Provided by Mom2Rose
Categories Meat
Time 48m
Yield 6 Burgers, 6 serving(s)
Number Of Ingredients 13
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.
STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill.
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
- Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
- Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
- Recommended beverage: Argentinian Malbec (red)
CHIMICHURRI BURGERS
Add flavor to your burgers with this fantastic chimichurri sauce! Super easy to whip up for your backyard barbecue party!
Provided by Simply Fresh Cooking
Categories Meat
Time 35m
Yield 6 Burgers, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor fitted with a metal blade; add all chimichurri ingredients and pulse on high until desired consistency is reached. Remove to a serving bowl and set aside.
- Form ground beef into 6 burger patties, and season with salt and pepper to taste. Cook burgers however you like them -- on the grill, in a pan, or under the broiler, and melt cheese slices on top.
- Serve with red onion and chimichurri sauce.
Nutrition Facts : Calories 500, Fat 40.8, SaturatedFat 11.4, Cholesterol 102.9, Sodium 494.9, Carbohydrate 3.2, Fiber 0.9, Sugar 0.9, Protein 28.8
FLANK STEAK WITH CHIMICHURRI SAUCE (ARGENTINA)
This recipe is from week 12 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop. Chimichurri sauce, made from chopped herbs, venegar and other spices--is very popular in Argentina and is often used to flavor beef and other meats. The Chimichurri recipe is from Rebecca Caro at From Argentina with Love
Provided by GiddyUpGo
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Finely chop the herbs, mince the garlic, and whisk all the chimichurri ingredients together in a small bowl.
- Brush the steak with olive oil and season with salt and pepper. Grill over a medium flame until the internal temperature reaches about 140 degrees (the meat will continue to cook a little after you take it off the fire, which will give you a medium rare steak).
- Cut the meat into thin strips and serve topped with the Chimichurri sauce.
Nutrition Facts : Calories 367.7, Fat 21, SaturatedFat 6.8, Cholesterol 115.7, Sodium 389.4, Carbohydrate 3.4, Fiber 0.8, Sugar 0.6, Protein 36.6
CHIMICHURRI BURGER
Transform your basic burger with this herby, garlicky sauce -- a traditional Argentinian condiment for beef.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Meanwhile, in a food processor, combine oil, herbs, vinegar, garlic, and 1 teaspoon salt. Pulse until finely chopped.
- Season sliced onions with salt. Grill, turning frequently, until charred and tender, 10 to 14 minutes. Brush with chimichurri sauce and cook 1 minute more, flipping once. Transfer onions to a plate. Season patties with salt. Grill 3 1/2 minutes per side for medium-rare. Serve burgers on buns with onions, tomato, and arugula; top with chimichurri sauce.
Nutrition Facts : Calories 742 g, Fat 57 g, Fiber 2 g, Protein 29 g, SaturatedFat 15 g
ARGENTINEAN CHIMICHURRI
This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!
Provided by ryalibertino
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 1.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 22 mg, Sugar 0.3 g
ARGENTINEAN BURGER
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.
Yield serves 4
Number Of Ingredients 13
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.
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