food
Argentine-Style Burger*
A flavourful burger sure to become a summertime favourite.
Ingredients (Serves 4)
Chimichurri Sauce:| 1 | cup packed fresh Italian parsley leaves (from 1 large bunch) |
| 1 | cup packed fresh mint leaves (from 1 large bunch) |
| 1/3 | cup extra-virgin olive oil |
| 1/4 | cup fresh lime juice |
| 2 | tbsp garlic, coarsely chopped |
| 1 | tsp jalapeño, coarsely chopped |
| 1 | tsp ground cumin |
| 1 | tsp kosher salt; more to taste |
| 2 | tbsp extra-virgin olive oil |
| 1/2 | cup finely chopped yellow onion |
| 2 | tbsp finely chopped garlic |
| 1 | tbsp finely chopped jalapeño |
| Kosher salt and freshly ground black pepper | |
| 1-1/2 | lb lean ground beef (85% lean) |
| 1-1/2 | tsp ground cumin |
| 1-1/2 | tsp dried oregano |
| 1/4 | cup fresh cilantro, finely chopped |
| 4 | 5- to 6-inch pita pockets |
| Red onion, sliced (optional) | |
| Lettuce leaves (optional) |
Instructions
- Put Chimirchuri sauce ingredients in a food processor. Process, stopping to scrape bowl as often as needed, until puréed. Add more salt to taste, and refrigerate until ready to use. (Makes 1 cup.)
- In a medium skillet, heat 1 tablespoon of oil over medium heat. Add onion, garlic, jalapeño, and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until softened, about 3 minutes.
- Transfer to medium bowl, let cool for 10 minutes, then add beef, cumin, oregano, cilantro, 1 teaspoon kosher salt, and pepper. Mix gently with your hands until just combined.
- Shape meat into four burgers, 3/4-inch thick and 4 inches across, working meat as little as possible. Make a 1/4-inch dent in centre of each burger with tips of your middle three fingers. Sprinkle both sides with salt.
- Heat grill to 500 F, and cook burgers for 3 minutes with the lid closed. Turn, close the lid, and cook until burgers feel springy but not mushy when poked, another 3 to 4 minutes for medium-rare.
- Cut top inch of pitas to open. Serve each burger in a pita with red onion and lettuce, if using, and chimichurri sauce.
Excerpted from Fine Cooking Annual by Fine Cooking. Copyright © 2007 by Fine Cooking. Excerpted by permission of Taunton, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
Fine Cooking Annual
By Fine Cooking
A year-end collection of the best recipes from Fine Cooking organized by course and ingredient. Also includes the kitchen how-to technique sequences the magazine is known for, as well as beautiful photography, useful tips, short-cuts, and other handy kitchen advice.
*This recipe has been adapted from its original.
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