Prep 30 mins
Cook 15 mins
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
- 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
- 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.
Great recipe! I enjoyed the taste and the Chimichurri sauce, thanks for sharing!