My husband lived in Argentina for two years while serving a mission for our church. And if you know my husband, you probably know how much he loves hamburgers. When my mom found this recipe (from Bobby Flay?), she decided it would be a great thing to make for him. It was my first time having chimmichurri sauce and I loved it and thought it tasted great on a burger. The chimmichurri sauce can be made a ahead of time, just bring it to room temp before serving. If you are looking for a way to jazz up a burger, this is a great way to do it!
- 2 cups packed flat leaf parsley
- 1 Tbs. fresh oregano
- 4 cloves garlic
- 1 tsp. smoked paprika
- 3 Tbs. red wine vinegar
- ½ cup extra-virgin olive oil
- salt and pepper to taste
Make in a food processor. Combine parsley, oregano and garlic and pulse until coarsely chopped. Add paprika, oil, vinegar, salt and pepper. Process until smooth. Transfer to a bowl. Let sit at room temperature for 30 minutes before serving.
- 1½ lbs. 80% lean ground chuck
- salt and pepper
- 1½ Tbs. canola oil
- 4 slices manchego cheese
- 4 buns, toasted
- ½ medium red onion, sliced in ¼ inch slices
Prepare burgers in the way you choose. Add cheese to the tops of the burgers during the last minute of cooking. Serve on buns topped with large dollop of chimmichurri sauce and onions.