 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Bobby Flay Ingredients:
2 cups packed fresh flat leaf parsley |
1 tablespoon fresh oregano leaves |
4 garlic cloves |
1 teaspoon smoked sweet spanish paprika |
3 tablespoons red wine vinegar |
1/2 cup extra virgin olive oil |
kosher salt |
fresh ground black pepper |
1 1/2 lbs ground chuck or 1 1/2 lbs ground turkey |
kosher salt |
fresh ground black pepper |
1 1/2 tablespoons canola oil |
4 slices manchego cheese |
4 hamburger buns, split and toasted |
1/2 red onion, sliced 1/4 inch thick |
Directions:
1. Make the chimichurri: combine the parsley, oregano, and garlic in a food processor; pulse until coarsely chopped.
2. Add the paprika, vinegar, and oil; season to taste with salt and pepper; process until smooth.
3. Scrape into a bowl; let sit at room temperature for 30 minutes before serving.
4. The sauce can be made 8 hours in advance, tightly covered and refrigerated; bring to room temperature before serving.
5. Make the burgers: divide the meat into 4 equal portions; for each portion loosely into a 3/4 inch burger and make a deep depression in the center with your thumb.
6. Season both sides of each burger with salt and pepper.
7. Heat oil in a pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey; flip burgers over; cook until golden brown and slightly charred on the second side (4 minutes for med-rare beef, 5 minutes for turkey).
8. During last minute of cooking, cover each patty with a slice of cheese and cover with a basting cover or tent burgers with foil.
9. Place burgers on the bun bottoms and top with a large dollop of the sauce and sliced onion.
10. Cover with the bun tops and serve immediately.
|
|