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

• Ready In: 45 mins
• Serves: 8-12
• Yields: 8-12 large or regular

Ingredients

• Argentinean Burgers

• 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

• Chimichurri Sauce

• 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

Directions

1. Argentinean Burgers:.
2. Preheat your grill to its highest setting.
3. 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.
4. Form into 8-12 hamburger patties.
5. Grill until cooked to your favourite doneness.
6. Serve on hamburger buns with Chimichurri sauce, avocado slices, red onion slices and tomatoes.
7. 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.
8. Chimichurri Sauce:.
9. Whisk everything together.
10. You may serve immediately but this condiment is at its best after a day or two of refrigeration.