Best Argentinean Burgers With Chimichurri Sauce Recipes
ARGENTINEAN BURGERS WITH CHIMICHURRI SAUCE
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. Recipe source: http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=10409
Provided by simsimma4
Categories Meat
Time 45m
Yield 8-12 large or regular, 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Argentinean Burgers:.
- Preheat your grill to its highest setting.
- 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.
- Form into 8-12 hamburger patties.
- Grill until cooked to your favourite doneness.
- Serve on hamburger buns with Chimichurri sauce, avocado slices, red onion slices and tomatoes.
- 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.
- Chimichurri Sauce:.
- Whisk everything together.
- You may serve immediately but this condiment is at its best after a day or two of refrigeration.
ARGENTINEAN CHIMICHURRI BURGERS
Chimichurri is a thick herb sauce found in Argentinean cooking. Here it's tucked inside burgers prior to grilling.
Provided by Mom2Rose
Categories Meat
Time 48m
Yield 6 Burgers, 6 serving(s)
Number Of Ingredients 13
Steps:
- Cover the bottom of a small skillet with the cumin; cook and stir over low heat for 2 minutes or until lightly toasted.
- Remove from heat.
- For chimichurri, combine the cumin, cilantro, parsley, vinegar, red pepper, and sea salt or coarse salt in a blender container.
- Cover and blend on lowest speed, slowly adding the oil.
- Combine ground beef, the 1/4 teaspoon salt, and the ground red pepper in a large mixing bowl.
- Shape into 12 patties 3-1/2 inches in diameter.
- Spoon about 1 tablespoon of the chimichurri mixture in the center of each of 6 of the patties.
- Place remaining patties on top and seal edges.
- Place burger patties on the lightly oiled rack of the grill directly over medium heat.
- Grill for 18 to 22 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning once halfway through grilling.
- Brush rolls with some of the chimichurri sauce.
- Top with burgers, remaining sauce, and tomatoes and onions.
STEAK WITH CHIPOTLE-LIME CHIMICHURRI
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.
Nutrition Facts : Calories 336 calories, Fat 26g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 462mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
ARGENTINEAN BURGER
Argentineans are well-known for their beef and for their love of the grill. Just about everything that comes off of the Argentinean grill is garnished with chimichurri, a bright herbaceous mixture of fresh parsley, garlic, red wine vinegar, and olive oil. It could very well be the national condiment. Knowing what an affinity grilled meats and chimichurri have for one another, it makes sense that a burger would benefit from a dose of vibrant chimichurri as well. Rings of deep red onion and slices of slightly salty Manchego cheese finish the burger to perfection.
Yield serves 4
Number Of Ingredients 13
Steps:
- To make the chimichurri, combine the parsley, oregano, and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, and oil, season with salt and pepper, and process until smooth. Scrape into a bowl. Let sit at room temperature for 30 minutes before serving. The sauce can be made 8 hours in advance, tightly covered, and refrigerated. Bring to room temperature before serving.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).
- Place the burgers on the bun bottoms and top with a large dollop of the sauce and sliced onion. Cover with the bun tops and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #dinner-party #south-american #argentine #ground-beef #meat
You'll also love
Tip #1: Use the Right Meat
When making Argentinean burgers with Chimichurri sauce, it's crucial to use the right type of meat. Ideally, you should opt for a combination of ground beef and ground pork, as this creates a richer, more flavorful patty. You can also try using ground lamb, which adds another layer of depth to the meat.Tip #2: Add Chopped Onions
To enhance the flavor of your Argentinean burgers, add chopped onions to the ground meat. The onions provide a sweet and savory flavor that balances the rich taste of the meat. Mix the onions with the meat, making sure to distribute them evenly in the patty.Tip #3: Use a Quality Bun
The bun is an essential part of the Argentinean burger. A good quality bun can make or break the dish. Opt for a freshly baked, soft roll that can hold up to the juicy burger and Chimichurri sauce. You can also consider using a brioche bun. These are slightly sweet and provide a buttery flavor that complements the burger perfectly.Tip #4: Make a Good Chimichurri Sauce
No Argentinean burger is complete without a generous dollop of Chimichurri sauce. The sauce is tangy, flavorful, and is made with a combination of herbs, garlic, oil, and vinegar. To make a good Chimichurri sauce, ensure that you use fresh herbs, such as parsley and oregano. You can also add cilantro or basil to create a unique flavor.Chimichurri Ingredients:
- 1/2 cup fresh parsley
- 2 tablespoons fresh oregano
- 4 garlic cloves
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes (optional)
Chimichurri Preparation:
- Finely chop your fresh parsley and fresh oregano (you can also mix in cilantro or basil if desired).
- Mince your garlic cloves and stir into the parsley/oregano mix.
- Add your olive oil, red wine vinegar, salt, and red pepper flakes (optional) to the mix and stir well.
- Season to taste with more salt and red pepper flakes, if desired. Use immediately or store in the fridge for up to a week.