Bobby Flays Argentinean Burger Recipes

Steps:

• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
• IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
• Sandwich the hot burgers between the buns and serve immediately.

Steps:

• Heat a gas or charcoal grill to high. Brush the grill grates with oil.
• For the coleslaw: Combine the carrot, cabbage, onion, vinegar, mayonnaise, oil and sugar in a large bowl. Season with salt and pepper to taste. Let the slaw sit at least 15 minutes before serving.
• For the spice rub: Whisk together the ancho chile powder, paprika, coriander, cumin, mustard powder, oregano, cayenne and 1 teaspoon each salt and pepper in a small bowl.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper. Sprinkle the spice rub on one side of the burgers then brush with oil. Grill, spice rub-side down first, covered, until golden brown and slightly charred, about 4 minutes per side for medium.
• While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
• Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
• Place the burgers on the bottom buns and spoon about 2 tablespoons of the BBQ sauce on each. Top with the sliced pickled jalapenos, some of the coleslaw and the top buns and serve immediately.

Steps:

• Chimichurri: combine parsley, oregano, and garlic in food processor until coarsely chopped. Add paprika, vinegar, and oil , season with salt and pepper, then process until smooth. Scrape into a bowl. Let sit at room temp for 30 min before serving. Sauce can be made 8 hrs in advance, tightly covered, and refrigerated. Bring to room temp before serving.
• Divide meat into 4 equal portions. Form each portion loosely into 3/4-inch thick burger and make a deep depression in the center with your thumb.
• Season both sides with salt and pepper.
• Cook burgers, using the oil and topping each one with a slice of cheese and and a basting cover* during the last minute of cooking.
• Place the burgers on the buns, top with a large dollop of sauce and sliced onion. Serve immediately.
• *Basting Cover - an inexpensive aluminum dome used in diners. It looks like the lid of a sautee pan, except that it is domed to fit over the burger. If you don't have this, you can use a sturdy metal bowl, or tent each burger with a square of aluminum foil. The cover helps to properly melt the cheese.

Steps:

• Heat 2 tablespoons oil in a saute pan over medium-high heat until almost smoking.
• Add onions and cook, stirring occasionally, until soft and light golden brown, about 20 minutes.
• Remove and set aside.
• Divide meat into 4 equal portions.
• Shape each into a patty and make a depression in the center.
• Season both sides of meat with salt and pepper.
• Heat remaining oil over high heat until it begins to shimmer.
• Cook burgers to desired doneness, about 4 minutes per side for medium-rare.
• During the last minute of cooking, add cheese and cover pan.
• Top burgers with peppers and parsley.

Steps:

• Place almonds in a dry saucepan over medium heat.
• Toast, stirring occasionally, until light golden brown, about 5 minutes.
• Remove and set aside.
• Increase heat to high.
• Add oil and heat until it begins to shimmer.
• Add onion and cook until soft, about 4 minutes.
• Add garlic and cook 30 seconds.
• Stir in Ancho and New Mexico powders and cook for 1 minute.
• Add almonds and tomatoes and bring to a boil.
• Cook, stirring occasionally, for 5 minutes.
• Add tortilla chips and cook for about 10 minutes, or until reduced by half.
• Carefully transfer to a blender or food processor and blend until smooth.
• Return to pan over high heat.
• Add chocolate, honey and maple syrup.
• Cook until reduced to a sauce consistency, about 5 minutes.
• Season and keep warm.
• Divide meat into 4 equal portions.
• Shape each into a patty and make a depression in the center.
• Season both sides with salt and pepper.
• Heat oil over high heat until it begins to shimmer.
• Cook burgers to desired doneness, about 4 minutes per side for medium-rare.
• Top with sauce, queso fresco, avocado wedges and pickled onions, if using.

Steps:

• Place butter, garlic, shallot and parsley in a food processor.
• Process until smooth.
• Season with salt and pepper.
• Place in a bowl, cover, and refrigerate 30 minutes to blend flavors. (Butter can be made up to 24 hours ahead.).
• Bring to room temperature before serving.
• Preheat broiler.
• Brush buns with about 4 tablespoons garlic butter.
• Toast for about 30 seconds; don't let them get too brown.
• Divide meat into 4 equal portions.
• Shape each into a patty and make a depression in the center.
• Heat oil over high heat until it begins to shimmer.
• Cook burgers to desired doneness, about 4 minutes per side for medium-rare, brushing every 30 seconds with remaining garlic butter.
• Burgers and buns can also be cooked on the grill.