RECIPES: Recipe Details
Argentine Chimichurri Burgers
The growing interest in Argentine dishes is understandable to all beef lovers. This burger is made with freshly chopped beef which has first been coated with a delicious spicy rub. It matches perfectly with a tangy fresh green sauce on a toasted bun.
2 teaspoons ancho chili powder
2 teaspoons sugar
1 tablespoon paprika
1 tablespoon salt
Ground beef 1 1/4 pounds chuck, trimmed of visible fat and cut in 1/2 cubes,
1 large sweet onion, coarsely chopped
1/4 c. Merlot
1 bunch flat leaf (Italian) parsley, washed and well dried
1 bunch cilantro, washed and well dried
6 cloves garlic, peeled and coarsely chopped
1/4 cup sherry or red wine vinegar
3/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper
Vegetable oil, for brushing on the grill rack
6 (4 1/2-inch) soft Kaiser rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the spice rub, combine ancho chili powder, sugar, paprika and salt in a small dish until well combined.
On a large cutting board spread the meat cubes into one layer and then sprinkle the spice rub mixture evenly over the cubes, rubbing it into each cube until they are evenly coated.
Put all the coated meat cubes along with the onion and the Merlot in a large bowl and place in refrigerator while making the chimichurri sauce.
This step can be done up to 6 hours ahead of serving.
To make the chimichurri sauce, coarsely chop the parsley, cilantro and garlic cloves and set aside.
In a blender combine the vinegar, olive oil, lemon juice, salt and cayenne pepper.
Add 1/3 of the parsley, cilantro and garlic mixture to the blender and blend on high until smooth.
Add another 1/3, blend until smooth and then the final 1/3 and blend on high.
Set aside until the burgers are cooked.
To make the patties, remove beef cubes from the refrigerator and put 1/4 of the beef mixture in a food processor with the chopping blade and pulse until meat and onions are very fnely chopped.
Put the chopped mixture back in the bowl which contained the beef and repeat this process in batches until all of it is chopped. Handling the meat as little as possible to avoid compacting it, mix well.
Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
During the final minutes of grilling the patties, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.
To assemble the burgers, place about a tablespoon of chimichurri sauce on the bottom of each bun, place a cooked patty on top and cover with more chimichurri sauce and the roll tops and serve. Makes 6 burgers
A great dinner for a summer night on the deck or at the pool. Served with a homemade sangria made with Merlot to match the Merlot in the beef, this dish is an explosion of flavors and not the usual barbecue fare.