RECIPES: Recipe Details
"Buenos Aires Chimichurri Burger" (aka. Argentine Provolone & Ham Stuffed Burger with Spicy Fresh Chimichurri Mayo and Carrot Shavings)
I am forever creating new stuffed burger recipes, they're like opening a surprise of extra flavors. Argentine chimichurri sauce offers a wonderful burst of fresh herbs and heat -- I've been perfecting my chimichurri for the past year, and I'm so thrilled with the results that I've doubled up with pure fresh chimi in the burger's center AND smothering the tops with fresh chimi-mayo. Adding chardonnay with the herbs and red pepper sweetens the heat for the perfect balance. This is the best and most unique burger I've ever made!
(Yields: 1 to 1 1/2 cups)
1 large bunch flat leaf parsley, stemmed and dried
1 large bunch cilantro, stemmed and dried
1/4 cup packed fresh oregano leaves
6 cloves garlic, rough chopped
1 large shallot, rough chopped
3 tablespoons capers
3 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 1/2 tablespoons Sutter Home Chardonnay
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil (plus 1/2 cup more as needed for pesto consistency)
For the Patties and Buns:
2 1/4 pounds ground beef chuck (20% fat)
2 tablespoons yellow onion, minced
4 garlic cloves, crushed
1 1/2 tablespoons Sutter Home Chardonnay
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 slices smoked provolone cheese, halved
6 teaspoons chimichurri sauce
6 slices deli ham, very thin sliced
1 cup good quality mayonnaise
1 cup chimichurri sauce
1/2 cup vegetable oil for greasing the grill and patties
6 slices smoked provolone cheese, whole
6 good quality gourmet hamburger buns, sliced
1/2 stick butter, softened to spread on the buns
For the Toppings:
1 head of romaine, pulled into four-inch pieces, refrigerated
2 large tomatoes, cut into 1/3 inch slices, refrigerated
12 kosher dill sandwich flat pickle slices, refrigerated
4 large carrots, shaved thin with a vegetable peeler, refrigerated
Place all Chimichurri Sauce ingredients except the olive oil in a food processor. Pulse 10 â€“ 15 seconds to blend. Gradually trickle in 1/2 cup olive oil a little at a time as you continue to blend. Use a spatula to push the ingredients down from the sides. Use additional 1/2 cup of olive oil as needed until you have the consistency of a smooth pesto. Place in a bowl, cover and refrigerate until ready to use.
To make the patties, combine the beef, yellow onion, garlic, wine, salt and pepper in a large bowl. Incorporate all gently with a fork. Handling the meat as little as possible, form into 6 patties. Take one patty and with your thumbs push a well into the center. Place 1/2 slice provolone cheese into the well, plus 1 teaspoon chimichurri sauce, and one folded slice of ham. Close the patty meat around the well opening to conceal on all sides. Repeat for each patty. Cover and refrigerate until ready to grill.
In a small bowl, create the Chimichurri Mayo by adding 1 cup mayonnaise and 1 cup chimichurri sauce. Whisk until fully incorporated. Refrigerate until ready to use.
Preheat grill to medium high.
Brush the grill rack with vegetable oil. Also brush both sides of the patties lightly with oil. Place the patties on the rack and cook, turning once until done to preference. 4 to 5 minutes each side for medium. Place one slice provolone cheese on top of each burger, close the grill lid, and cook for the final minute to melt the cheese. Remove and set aside, covered with foil to rest.
Spread the cut side of the buns with softened butter. Place cut side down on the grill for 1 minute or until toasted with light grill markings.
To assemble, generously spread 1/2 teaspoon chimichurri mayo on bottom bun. Top with 2 crisp pieces of romaine, then one slice tomato. Top with patty and spoon on 1 heaping tablespoon of chimichurri mayonnaise. Top with 2 pickle slices criss-crossed, 1/4 cup (a small handful) of carrot shavings, and bun top. Repeat for remaining burgers.
In the interest of seasonal freshness and bolstering your local economy, try to obtain local organic ingredients whenever possible.
Chimichurri Sauce yields slightly different amounts with each batch according to the size of the parsley and cilantro bunches, typically 1 to 1 1/2 cups per batch. Once you have 6 teaspoons set aside to fill the patties, measure the remainder and mix with an equal portion of mayonnaise for the Chimichurri Mayo.