Argentine Asado Burgers With Seared Provolone And Chimichurri Recipe

1. 1

   Press a dimple into the top of each burger patty. Season patties generously with salt and pepper. Heat oil in a large cast iron skillet over high heat until lightly smoking. Add patties and cook, turning, to desired doneness (120u00b0F for rare, 125u00b0F for medium rare, or 135u00b0F for medium). Transfer to a plate and allow to rest for 5 minutes.

2. 2

   Meanwhile, pour off fat from skillet and wipe clean with paper towels. Return skillet to high heat and heat until smoking. Add cheese rounds to skillet and cook until undersides are just starting to turn molten, 15-30 seconds. Using a thin metal spatula, quickly scrape under each cheese round and flip. Cook until cheese is almost fully melted and softened throughout, then slide spatula underneath and transfer each round to a burger patty. Season with salt.

3. 3

   Set each cheese-topped patty on top of a slice of toast, spoon chimichurri sauce on top, and close burgers. Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.