Grilled Burgers With Argentinean Parsley Sauce Recipes

Steps:

• Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
• In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
• Add vinegar to bowl and let sit another 30 minutes.
• Add oil, cover, and refrigerate overnight to allow flavors to develop.

Steps:

• Prepare barbecue (medium-high heat). Whisk parsley, olive oil, vinegar, garlic, 1/4 teaspoon cayenne pepper and oregano in small bowl to blend. Season sauce to taste with salt.
• Combine beef, 1/2 teaspoon salt and remaining 1/4 teaspoon cayenne pepper in medium bowl; blend well. Shape beef into two 1-inch-thick patties. Grill beef until cooked to desired doneness, about 5 minutes per side for medium-rare.
• Transfer beef to plates. Spoon sauce over and serve.

Steps:

• To make the chimichurri, combine the parsley, oregano, and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, and oil, season with salt and pepper, and process until smooth. Scrape into a bowl. Let sit at room temperature for 30 minutes before serving. The sauce can be made 8 hours in advance, tightly covered, and refrigerated. Bring to room temperature before serving.
• 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.
• Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).
• Place the burgers on the bun bottoms and top with a large dollop of the sauce and sliced onion. Cover with the bun tops and serve immediately.

Steps:

• Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.

Steps:

• In a large bowl, combine the first 5 ingredients; add beef and mix gently. Shape into 10 patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with desired toppings.