Argentinean Burgers With Chimichurri Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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. Ingredients:
1 large onion, peeled and chopped |
8 garlic cloves, peeled and chopped |
2 -4 jalapenos, minced |
2 tablespoons ground cumin |
3 tablespoons vegetable oil |
4 lbs ground beef |
salt and pepper |
1/2 avocado, sliced |
1/2 red onion, sliced |
1/2 tomato, sliced |
1/2 cup parsley, finely chopped |
4 garlic cloves, finely minced |
1/2 cup olive oil |
1/4 cup red wine vinegar |
1 small onion, peeled and sliced |
1 tablespoon fresh oregano, minced |
1 teaspoon chili flakes |
salt |
Directions:
1. Argentinean Burgers:.
2. Preheat your grill to its highest setting.
3. 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.
4. Form into 8-12 hamburger patties.
5. Grill until cooked to your favourite doneness.
6. Serve on hamburger buns with Chimichurri sauce, avocado slices, red onion slices and tomatoes.
7. 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.
8. Chimichurri Sauce:.
9. Whisk everything together.
10. You may serve immediately but this condiment is at its best after a day or two of refrigeration.
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