This post is written by a true hamburger afficionado who will come up with any excuse to eat a hamburger. Or a hot dog. Or pizza. But today he is writing about hamburgers. This guest blogger also happens to be my husband, David. Take it away, honey.
After eating the Argentinean meal the other night (which is a fair amount of work), I figured out that you can do a condensed yet equally tasty version very simply by making the “Argentinean hamburger.” Plus, it’s a great way to use leftover chimichurri (snag the recipe here).
Meat. Provolone cheese. Chimichurri. Sliced onion. All on a nice, squishy bun.
As we have mentioned before, Argentineans raise and consume grass-fed beef. So, in keeping with the spirit of this theme, I recommend you do the same and you’ll enjoy a bien jugoso hamburger.
If you have some leftover chimichurri sauce lurking in your refrigerator and don't know what to do with it, this Argentinean burger is the answer.
- 1 1/2 lbs. grass-fed beef ground, fat content your choice
- Kosher or sea salt and freshly ground pepper
- 4 slices Provolone cheese
- Chimichurri sauce
- 4 slices onion red or yellow
- 4 hamburger buns soft
Form the meat into four equal-sized patties.
Sprinkle both sides of the meat with salt and pepper. Place a generous tablespoon of chimichurri on the top and rub it in with the back of the spoon.
Grill over a hot wood or charcoal fire (Argentina style) or a gas grill (gringo style) will also work, until the burger has reached your desired doneness.
Top each burger with a slice of Provolone and allow it to melt. You can close the hood of the grill if it has one.
Remove from fire and place on bottom of squishy bun. You could also grill your bun if you like. Top with some more chimichurri sauce and a slice of onion and serve.