Recipe: Argentinean Burgers with Chimichurri Sauce

ARGENTINEAN BURGERS
"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."



FOR THE CHIMICHURRI:
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
FOR THE BURGERS:
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
FOR SERVING:
4 hamburger buns, split; toasted, if desired
1/2 red onion, sliced 1/4-inch thick

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.)

TO MAKE THE BURGERS:
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 in a skillet, using the oil and topping each one with a slice of cheese and a basting; cover during the last minute of cooking.

TO SERVE:
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.

Makes 4 servings
Used by permission to Recipelink.com from Clarkson Potter
Source: Bobby Flay's Burgers, Fries and Shakes by Bobby Flay with Stephanie Banyas and Sally Jackson