1 hr 10 mins
My Private Note
Units: US | Metric
- 2 cups packed fresh flat leaf parsley
- 1 tablespoon fresh oregano leaves
- 4 garlic cloves
- 1 teaspoon smoked sweet spanish paprika
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- kosher salt
- fresh ground black pepper
- 1Make the chimichurri: combine the parsley, oregano, and garlic in a food processor; pulse until coarsely chopped.
- 2Add the paprika, vinegar, and oil; season to taste with salt and pepper; process until smooth.
- 3Scrape into a bowl; let sit at room temperature for 30 minutes before serving.
- 4The sauce can be made 8 hours in advance, tightly covered and refrigerated; bring to room temperature before serving.
- 5Make the burgers: divide the meat into 4 equal portions; for each portion loosely into a 3/4 inch burger and make a deep depression in the center with your thumb.
- 6Season both sides of each burger with salt and pepper.
- 7Heat oil in a pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey; flip burgers over; cook until golden brown and slightly charred on the second side (4 minutes for med-rare beef, 5 minutes for turkey).
- 8During last minute of cooking, cover each patty with a slice of cheese and cover with a basting cover or tent burgers with foil.
- 9Place burgers on the bun bottoms and top with a large dollop of the sauce and sliced onion.
- 10Cover with the bun tops and serve immediately.
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Nutritional Facts for Argentinean Burger
Serving Size: 1 (304 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 698.8
- Calories from Fat 440
- Total Fat 48.9 g
- Saturated Fat 10.0 g
- Cholesterol 110.5 mg
- Sodium 355.4 mg
- Total Carbohydrate 26.0 g
- Dietary Fiber 2.4 g
- Sugars 3.6 g
- Protein 38.1 g
The following items or measurements are not included: