Best Grilled Burgers With Argentinean Parsley Sauce Recipes

Grilled Burgers with Argentinean Parsley Sauce image

Yield 2 Servings; Can be doubled

Number Of Ingredients 8

3 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 large garlic clove, chopped
1/2 teaspoon cayenne pepper
1/4 teaspoon dried oregano
12 ounces lean ground beef
1/2 teaspoon salt

Steps:

Prepare barbecue (medium-high heat). Whisk parsley, olive oil, vinegar, garlic, 1/4 teaspoon cayenne pepper and oregano in small bowl to blend. Season sauce to taste with salt.
Combine beef, 1/2 teaspoon salt and remaining 1/4 teaspoon cayenne pepper in medium bowl; blend well. Shape beef into two 1-inch-thick patties. Grill beef until cooked to desired doneness, about 5 minutes per side for medium-rare.
Transfer beef to plates. Spoon sauce over and serve.

Argentinean Chimichurri Burgers image

Provided by Mom2Rose

Categories Meat

Time 48m

Yield 6 Burgers, 6 serving(s)

Number Of Ingredients 13

1 tablespoon ground cumin
1 cup fresh cilantro leaves, lightly packed
1 cup fresh Italian parsley, lightly packed
2 tablespoons white wine vinegar
1 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt or 1/2 teaspoon coarse salt
1/4 cup canola oil
2 lbs lean ground beef
1/4 teaspoon salt
1/4 teaspoon ground red pepper
6 hamburger buns, split and toasted
sliced tomatoes
sliced onion

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.

Argentinean Burger image

Yield serves 4

Number Of Ingredients 13

2 cups packed fresh ﬂat-leaf parsley leaves
1 tablespoon fresh oregano leaves
4 cloves garlic
1 teaspoon smoked sweet Spanish paprika
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices Manchego cheese
4 hamburger buns, split; toasted (see page 15), if desired
1/2 red onion, sliced 1/4 inch thick

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.

Argentinean Burgers With Chimichurri Sauce image

Provided by simsimma4

Categories Meat

Time 45m

Yield 8-12 large or regular, 8-12 serving(s)

Number Of Ingredients 18

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 tomatoes, 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

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.