Rachael Ray's Argentine Chimichurri Burgers - Rachael Ray Every Day

    Burger of the Month: Argentine Chimichurri Burgers

    I went to Argentina once. I danced the tango in the most famous dance hall. I ate too much red meat. But I loved every bite because it was all served with acidic, herbaceous chimichurri, like this burger is. And there’s fried cheese on top. Enjoy!
    Author:
    Publish date:
    argentine chimichurri burgers

    Recipe by Rachael Ray

    • 4Servings

    Ingredients

    Chimichurri

    • 1 cup (packed) fresh flat-leaf parsley

    • 1/2 cup fresh cilantro leaves

    • 1/4 cup EVOO

    • 1 large shallot, coarsely chopped

    • Juice of 1 lemon (about 1/4 cup)

    • 2 tbsp. fresh oregano leaves or 1 1/2 tsp. dried oregano

    • 2 tbsp. red wine vinegar

    • 1 jalapeño chile, seeded and coarsely chopped

    • 2 cloves garlic, peeled

    • Salt

    Burgers

    • 1/2 red onion, thinly sliced

    • 1 tbsp. red wine vinegar

    • Kosher salt and coarsely ground black pepper

    • 1 1/2 lb. ground sirloin

    • 1 tbsp. Worcestershire sauce

    • Olive oil, for drizzling

    • 4 slices (1/4 to 1/2 inch thick) mild or sharp provolone from the deli counter

    • 4 brioche rolls, split and lightly toasted

    • Little Gem or leaf lettuce leaves

    • 4 slices of beefsteak tomato

    Preparation

    1. In a food processor, pulse the ingredients for the chimichurri until a chunky sauce forms (10 to 12 pulses); season with salt.

    2. In a small bowl, toss the onion and vinegar to make quick pickles; season with salt and pepper.

    3. In a medium bowl, mix the beef and Worcestershire; season. Form 4 patties (thinner in the centers for even cooking).

    4. Heat a large griddle or cast-iron skillet over medium-high to high. Drizzle the patties with oil. Add to the griddle. Cook, turning occasionally and pressing down with a spatula to help create a crispy crust, 7 to 8 minutes. Transfer the burgers to a plate and cover with foil to keep warm. If necessary, scrape the griddle to remove any browned bits of beef. Add the 4 slices of cheese to the griddle, spacing them an inch or two apart. Cook until melted and lightly crispy on the bottom, 1 to 2 minutes.

    5. Uncover the burgers and top with some chimichurri sauce. Using a thin metal spatula or two, transfer the fried cheese to the burgers.

    6. Top the roll bottoms with some pickled onions, the chimichurri cheeseburgers, lettuce, tomato slices, and roll tops.