RECIPES: Recipe Details

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Paprikash Burger Argentine with Chimicurri Grilled Onion, Tomato and Gorgonzola Relish

The bright smoky flavor of the sweet tomato and onion relish contrasts well with the deep flavor of the smoked paprika in the burger. The added bit of crunchy fresh romaine works with the creamy bite of Gorgonzola. This recipe makes about 2 cups of chimicurri. You can store the chimicurri in the refrigerator or use it to grill some sweet potato planks for a great side dish.


1 Tablespoon smoked paprika
1 Tablespoon salt
1 Tablespoon freshly ground black pepper
1 bunch fresh flat-leaf parsley, finely chopped
6 cloves garlic, minced
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup Colavita Cabernet vinegar
1 1/2 cups Colavita extra virgin olive oil
2 red onions, peeled and sliced 1/2-inch thick
4 small vine-ripened tomatoes, seeded and diced
1/2 pound Gorgonzola, crumbled
1 ¼ pound ground round
¾ pound ground chuck
vegetable oil for grilling
6 Kaiser Rolls
3 cups shredded Romaine Lettuce


Preheat a gas grill to medium-high heat For the seasoning blend: Combine the paprika, salt and pepper in a small bowl and mix well to combine. For the Chimicurri: Combine 2 Tablespoons of the seasoning blend, the parsley, garlic, oregano, and Cabernet vinegar to the bowl of a food processor, pulse to combine. With the processor running, drizzle the olive oil and blend until well combined. For the Grilled Onion, Tomato and Gorgonzola Relish: Brush the onion slices with the Chimicurri and place on the grill. Cook for 3 minutes basting once with the Chimicurri. Carefully turn the onion slices and cook for an additional 3 minutes basting once. Remove from the grill and dice the onion slices. Add the diced grilled onions, diced tomato and the Gorgonzola to a small bowl. Add ¼ cup of the chimicurri and toss to lightly coat. For the Patties: Combine the ground round, ground chuck and the remaining seasoning blend in a large bowl. Handling as little as possible, mix until just combined. Divide the meat into 6 equal portions and shape into patties to fit the rolls. Brush the grill rack with vegetable oil and place the patties on the grill, cover and cook for 4 minutes,. Turn and cook for an additional 3-5 minutes until done to desired preference. During the last few minutes of grilling place the Kaiser Rolls on the grill, cut side down to lightly toast. To assemble the Burgers: To the cut side of the roll bottoms add ½ cup of the romaine, drizzle with some of the chimicurri, a pattie and equal amounts of the grilled onion, tomato and gorgonzola relish. Add the tops and serve. Makes 6 burgers.