Printable Recipe
Prep time: 10 minutes
Rest time for Chimichurri: 30 minutes to 8 hours
Grill time: 8-10 minutes (depends on how you like it done)
Serves 4
Ingredients:
Chimichurri:
2 cups fresh flat leaf parsley leaves, packed firmly
1 tbsp fresh oregano leaves
4 large cloves garlic, peeled
1 tsp smoked sweet Spanish paprika
3 tbsp red wine vinegar
½ cup extra virgin olive oil
Kosher salt & freshly ground black pepper
Burgers:
1½ lbs/680g ground chuck (80% lean – it’s Bobby’s secret to great burgers no matter what you top them with)
Kosher salt & freshly ground black pepper
1½ tbsp canola oil
4 slices Manchego cheese
4 hamburger buns, split and toasted
½ red onion sliced ¼” thick
Directions:
Chimichurri:
1. Combine 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 (just a couple of minutes). Scrape into a bowl and let sit at room temperature for 30 minutes before serving.
The sauce can be made 8 hours in advance, tightly covered and refrigerated until 30 minutes before serving.
Burgers:
1. Preheat the BBQ on high for 10 minutes.
2. Divide meat into 4 equal portions (about 6oz/170g) and form each portion loosely into ¾” thick burger and make a deep depression in the center with your thumb (Bobby’s other trick) Season both sides with salt and pepper.
3. Brush the burgers, not the grill (Bobby’s third rule for perfect burgers). Grill until golden brown and slightly charred on one side (about 3 minutes). Flip the burgers and cook until golden as well (about 4 minutes) for medium rare…the rest is up to you as to how well done you like your burgers.
4. Top each burger with a slice of cheese during the last minute or two to really melt it properly.
5. Place the burgers on the bun bottoms and top with a large dollop of chimichurri and sliced onion. Cover with the top bun and serve.
Prep time: 10 minutes
Rest time for Chimichurri: 30 minutes to 8 hours
Grill time: 8-10 minutes (depends on how you like it done)
Serves 4
Ingredients:
Chimichurri:
2 cups fresh flat leaf parsley leaves, packed firmly
1 tbsp fresh oregano leaves
4 large cloves garlic, peeled
1 tsp smoked sweet Spanish paprika
3 tbsp red wine vinegar
½ cup extra virgin olive oil
Kosher salt & freshly ground black pepper
Burgers:
1½ lbs/680g ground chuck (80% lean – it’s Bobby’s secret to great burgers no matter what you top them with)
Kosher salt & freshly ground black pepper
1½ tbsp canola oil
4 slices Manchego cheese
4 hamburger buns, split and toasted
½ red onion sliced ¼” thick
Directions:
Chimichurri:
1. Combine 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 (just a couple of minutes). Scrape into a bowl and let sit at room temperature for 30 minutes before serving.
The sauce can be made 8 hours in advance, tightly covered and refrigerated until 30 minutes before serving.
Burgers:
1. Preheat the BBQ on high for 10 minutes.
2. Divide meat into 4 equal portions (about 6oz/170g) and form each portion loosely into ¾” thick burger and make a deep depression in the center with your thumb (Bobby’s other trick) Season both sides with salt and pepper.
3. Brush the burgers, not the grill (Bobby’s third rule for perfect burgers). Grill until golden brown and slightly charred on one side (about 3 minutes). Flip the burgers and cook until golden as well (about 4 minutes) for medium rare…the rest is up to you as to how well done you like your burgers.
4. Top each burger with a slice of cheese during the last minute or two to really melt it properly.
5. Place the burgers on the bun bottoms and top with a large dollop of chimichurri and sliced onion. Cover with the top bun and serve.
1 comment:
Ym! And I have all the fresh herbs I need to make the chimichurri.
Post a Comment