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Argentinean Burgers with Chimichurri Sauce, Grilled Avocados, and Roasted Corn and Jicama Slaw

I developed this recipe with the goal of blending Spanish inspired Argentinean flavors with traditional Native American ingredients.

Ingredients 

Patties: 2 lbs ground beef chuck
1 1/2 teaspoons kosher salt
1 teaspoon ground red pepper
1 teaspoon ground cumin
1/3 cup spanish onion, grated
1/2 cup flat leaf parsley, finely chopped
Slaw: 2 large ears of corn, silked and husked
1/2 cup Colavita extra virgin olive oil, plus extra for brushing
1 teaspoon kosher salt, divided
3 Tablespoons distilled white vinegar
1 teaspoon ground cumin
1 cup jicama, peeled and shredded
1 cup carrots, peeled and shredded
Chimichurri: 1 3/4 cup flat leaf parsley, finely chopped
1/4 cup fresh oregano, finely chopped
4 garlic cloves, finely minced
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground red pepper
2 Tablespoons Spanish onion, grated
1/2 cup Colavita extra virgin olive oil
3 Tablespoons distilled white vinegar
Grilled Avocados: 2 avocados, halved, pitted and peeled
1 Tablespoon Colavita extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2-3 Tablespoons vegetable oil for brushing the grill rack
8 ounces queso fresco, thinly sliced
6 seedless hamburger buns, split

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high heat.

To make the patties, combine the chuck, salt, red pepper, cumin, onion and parsley in a large bowl. Ensure the ingredients are well distributed throughout the meat, but don’t overwork the mixture. Divide the meat into 6 portions, and shape each portion into a patty. Place the patties onto a platter, cover with plastic wrap and set aside until ready to use.

Brush corn with olive oil and sprinkle with 1/4 teaspoon of salt. Place on grill rack, close lid and let grill for 10-12 minutes. Turn the corn occasionally during grilling to allow for even cooking. Transfer corn to platter and allow it to cool. To prepare the slaw, add the olive oil, 3/4 teaspoon salt, vinegar and cumin to a medium size bowl and whisk thoroughly. Cut the corn kernels off the cobs, discard the cobs, and add the corn, jicama and carrots to the bowl. Stir well to coat the vegetables with the vinaigrette. Cover with plastic wrap and set aside.

To prepare the chimichurri sauce, combine the parsley, oregano, garlic, salt, black pepper, red pepper, onion, olive oil and vinegar in a medium size bowl. Whisk all of the ingredients together to thoroughly combine the flavors. Cover bowl with plastic wrap and set aside until ready to use.

To grill the avocados, place them in a bowl and drizzle with the olive oil and toss lightly to coat. Sprinkle with salt and pepper. Place the avocados on the rack and grill for 1 minute on each side. Transfer to a platter and slice thinly.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover and grill for 5-6 minutes on each side for medium, or until desired doneness. During the last 3 minutes of grilling, place a slice of queso fresco on each patty and close the lid so cheese will melt. During the last 2 minutes of grilling, toast the buns by placing the cut side down on the outer edges of the grill rack.

To assemble the burgers, spread the bottom side of the buns with equal portions of the chimichurri sauce. Place the cheese topped patty on top of the sauce, followed by the avocados, and equal portions of the roasted corn and jicama slaw. Add the bun tops and serve. (Makes 6 burgers)

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