Chimichurri Burgers With Gouda Cheese |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Wisconsin Milk Marketing Board's burger rendition with Argentinian influences. Ingredients:
2 garlic cloves, peeled |
1 jalapeno pepper, stemmed, halved and seeded (or more to taste) |
3/4 cup packed stemmed fresh parsley leaves |
1/2 cup olive oil |
2 tablespoons red wine or 2 tablespoons sherry wine vinegar |
1/4 teaspoon salt (or more to taste) |
1 1/2 teaspoons dried oregano leaves |
1/2 teaspoon dried red pepper flakes (optional) |
1 1/2 lbs 85% lean ground beef |
salt |
fresh ground black pepper |
4 ounces gouda cheese, cubes (and if desired, additional slices see note below) |
4 kaiser rolls or 4 hamburger buns, split |
Directions:
1. For sauce, combine garlic and jalapeno chile in food processor. Process until finely minced. Add parsley; process until finely minced. Scrape down work bowl. Add oil, vinegar and salt; process until well combined. Transfer to small bowl. Stir in oregano and red pepper flakes. Let season 2 hours, if possible.
2. For burgers, prepare barbecue grill or have a ridged grill pan ready. Spoon 3 tablespoons of the chimichurri sauce into a large bowl. Add meat, salt and pepper; mix well.
3. Divide mixture into 8 balls. Form each ball into a thin patty, about 5 inches in diameter. Divide cheese over four of the patties, and top with remaining patties. Seal edges well, enclosing cheese.
4. Grill patties over medium-hot coals or in a preheated ridged grill pan 5 minutes per side or until internal temperature of meat reaches 160°F If desired, place buns, cut sides down on grill during last 1 minute of cooking or toast in oven or under broiler. Place patties in buns and serve with remaining chimichurri sauce.
5. NOTE: If desired, additional gouda cheese, thinly sliced, may be placed over patties during the last minute of cooking.
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