Argentine-Style Burger*

A flavourful burger sure to become a summertime favourite.

recipe image

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
Burger
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

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.