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Argentine Steak House Burger

The flavors of South America and the Andes inspired this burger. My version of the Argentine Chimichurri is mixed into the patties as is chorizo, a wonderful sausage found on the grills of Argentine steak houses. An avocado butter and sweet onions cooked in a very nice cabernet sauvignon, both abundant in the region, are used to compliment the flavors in the patties. I bring the exotic flavors of South America home using ingredients and methods that make it an American meal and a better burger.


Argentine Steak Sauce (Chimichurri):
½ bunch fresh parsley, finely chopped (about 1/2 cup)
4 cloves fresh garlic, minced
2 tablespoons fresh lime juice
1 tablespoons white vinegar
6 tablespoons extra virgin olive oil
¼ teaspoon crushed red pepper flakes
Pinch of salt
Avocado Butter:
1 Hass avocado, peeled, pitted and diced
1 tablespoon fresh lime juice
4 tablespoon softened butter
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
Pinch of salt
Caramelized Sweet Onions:
1 large Vidalia (if available) or other sweet onion, thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 tablespoons SUTTER HOME cabernet sauvignon wine
Burger Patties:
1 2/3 pounds of ground beef sirloin
1/3 pound of fresh ground chorizo sausage
1/3 cup sweet onion, minced
1 ½ teaspoons salt
½ teaspoon ground cumin
1/3 teaspoon cayenne pepper
2/3 cup argentine steak sauce 
Vegetable oil, for brushing grill rack
6 soft Kaiser Rolls split
6 green lettuce leaves
6 large tomato slices


Preheat gas grill with side burner and cover to medium-high heat. To make argentine steak sauce, combine the parsley, garlic, lime juice, vinegar, oil, pepper flakes and salt in a medium bowl. Stir well and set aside. Recipe yields about 2/3 cup of steak sauce. To make Avocado butter, lightly toss the avocado with the lime juice in a bowl. Add the softened butter, cumin, cayenne pepper and salt and blend until smooth. Cover and set aside in a cool area. To make the caramelized onions, combine the onion, oil and butter in a 10 inch non-stick fire-proof skillet and place on grill side burner at medium-high heat. Stir the onions to coat, add the wine, and cover. Cook for about 15-20 minutes stirring occasionally until the onions are caramelized and most of the liquid has evaporated. Remove pan from burner and set aside. To make the patties, in a large bowl combine the sirloin, chorizo, onion, salt, cumin, cayenne pepper and argentine steak sauce. Mix well while avoiding compaction. Divide into 6 equal portions and form each portion into a patty to fit the rolls. When the grill reaches the desired temperature, brush the rack with vegetable oil. Place the patties on the rack, cover and cook to preference turning only once. Five to seven minutes on each side will produce a medium burger. When the patties are cooked, remove from grill, stacking to keep warm. Place the rolls, cut side down on the grill to toast. Remove when warm and lightly toasted. To assemble the burgers, spread a generous amount of the avocado butter over the cut and toasted sides of the rolls. On the bottom half of the rolls, place a lettuce leaf, tomato slice and patty. Top with equal portions of onions. Add the roll tops and serve. Makes 6 burgers


The Argentine steak sauce "Chimichurri" is available in many markets. A store bought version can be used as an alternitive and 6 ounces would be sufficient. The taste won't be as fresh and alive but it can be substituted. These burgers are made on my very old and well worn gas grill. It is an off brand and the temperature can be difficult to control on both the grill and side burner. Although the directions for the onions is for use of a side burner, they can be prepared on the grill without any substantive changes.