Argentinean Burgers

What you need:

For the chimchurri:

  • 2 cups packed fresh flat-leaf parsley
  • 1 Tbsp. fresh oregano leaves
  • 4 cloves minced garlic
  • 1 tsp. smoked paprika
  • 3 Tbsp. red wine vinegar
  • 1/2 cup EVOO
  • Salt and pepper, to taste

For the burgers: 

  • 2 lb. ground beef
  • Salt and pepper
  • 1 1/2 Tbsp. canola oil
  • 6 slices Manchego cheese or sharp white cheddar
  • 6 hamburger buns (optional: toasted)
  • 1/2 red onion, sliced thinly


  1. For the chimchurri: combine parsley, oregano, and garlic in a food processor or blender. Pulse until coarsely chopped.
  2. Then add paprika, vinegar, EVOO, salt and pepper and pulse until smooth.
  3. Let sit at room temperature for about 30 minutes before serving. If made ahead, make sure you set it out at room temperature before serving.
  4. For the burgers: form 6 patties and season with salt and pepper. 
  5. Cook in a skillet with canola oil until done on each side. Top with cheese in last minute or so of cooking.
  6. Serve burgers on buns topped with chimchirri and onion.

Recipe from Bobby Flay's Burgers, Fries, & Shakes cookbook

Posted on Fantastical Sharing of Recipes