Bobby Flay's Argentinean Burger |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Bobby Flay's Burgers, Fries, & Shakes Ingredients:
2 cups flat leaf parsley, packed fresh |
1 tablespoon oregano leaves, fresh |
4 garlic cloves |
1 teaspoon spanish paprika, smoked sweet |
3 tablespoons red wine vinegar |
1/2 cup extra virgin olive oil |
kosher salt |
black pepper, fresh ground |
1 1/2 lbs ground chuck (80% lean) or 1 1/2 lbs ground turkey (90% lean) |
kosher salt |
black pepper, fresh ground |
1 1/2 tablespoons canola oil |
4 slices manchego cheese |
4 hamburger buns |
1/2 red onion, sliced |
Directions:
1. Chimichurri: combine parsley, oregano, and garlic in food processor until coarsely chopped. Add paprika, vinegar, and oil , season with salt and pepper, then process until smooth. Scrape into a bowl. Let sit at room temp for 30 min before serving. Sauce can be made 8 hrs in advance, tightly covered, and refrigerated. Bring to room temp before serving.
2. Divide meat into 4 equal portions. Form each portion loosely into 3/4-inch thick burger and make a deep depression in the center with your thumb.
3. Season both sides with salt and pepper.
4. Cook burgers, using the oil and topping each one with a slice of cheese and and a basting cover* during the last minute of cooking.
5. Place the burgers on the buns, top with a large dollop of sauce and sliced onion. Serve immediately.
6. *Basting Cover - an inexpensive aluminum dome used in diners. It looks like the lid of a sautee pan, except that it is domed to fit over the burger. If you don't have this, you can use a sturdy metal bowl, or tent each burger with a square of aluminum foil. The cover helps to properly melt the cheese.
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