Bobby Flay's Argentinean Burger

Submitted by mariposa13

"From Bobby Flay's Burgers, Fries, & Shakes"

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 4

ingredients

• Chimichurri

• 2 cups flat leaf parsley, packed fresh
• 1 tablespoon oregano leaves, fresh
• 4 garlic cloves
• 1 teaspoon spanish paprika, smoked sweet
• 3 tablespoons red wine vinegar
• 1⁄2 cup extra virgin olive oil
• kosher salt
• black pepper, fresh ground

• Burgers

• 1 1⁄2 lbs ground chuck (80% lean) or 1 1/2 lbs ground turkey (90% lean)
• kosher salt
• black pepper, fresh ground
• 1 1⁄2 tablespoons canola oil
• 4 slices manchego cheese
• 4 hamburger buns
• 1⁄2 red onion, sliced

directions

1. Chimichurri: combine parsley, oregano, and garlic in food processor until coarsely chopped. Add paprika, vinegar, and oil , season with salt and pepper, then process until smooth. Scrape into a bowl. Let sit at room temp for 30 min before serving. Sauce can be made 8 hrs in advance, tightly covered, and refrigerated. Bring to room temp before serving.
2. Divide meat into 4 equal portions. Form each portion loosely into 3/4-inch thick burger and make a deep depression in the center with your thumb.
3. Season both sides with salt and pepper.
4. Cook burgers, using the oil and topping each one with a slice of cheese and and a basting cover* during the last minute of cooking.
5. Place the burgers on the buns, top with a large dollop of sauce and sliced onion. Serve immediately.
6. *Basting Cover - an inexpensive aluminum dome used in diners. It looks like the lid of a sautee pan, except that it is domed to fit over the burger. If you don't have this, you can use a sturdy metal bowl, or tent each burger with a square of aluminum foil. The cover helps to properly melt the cheese.