Argentinean Burger Recipe

Name: Argentinean Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups packed fresh flat leaf parsley; 1 tablespoon fresh oregano leaves; 4 garlic cloves; 1 teaspoon smoked sweet spanish paprika; 3 tablespoons red wine vinegar; ½ cup extra virgin olive oil; kosher salt; fresh ground black pepper; 1 12 lbs ground chuck or 1 12 lbs ground turkey; kosher salt; fresh ground black pepper; 1 ½ tablespoons canola oil; 4 slices manchego cheese; 4 hamburger buns, split and toasted; 12 red onion, sliced 1/4 inch thick

Servings: persons

2 cups packed fresh flat leaf parsley
1 tablespoon fresh oregano leaves
4 garlic cloves
1 teaspoon smoked sweet spanish paprika
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
kosher salt
fresh ground black pepper
1 12 lbs ground chuck or 1 12 lbs ground turkey
kosher salt
fresh ground black pepper
1 ½ tablespoons canola oil
4 slices manchego cheese
4 hamburger buns, split and toasted
12 red onion, sliced 1/4 inch thick

1
Make the chimichurri: combine the parsley, oregano, and garlic in a food processor; pulse until coarsely chopped.
2
Add the paprika, vinegar, and oil; season to taste with salt and pepper; process until smooth.
3
Scrape into a bowl; let sit at room temperature for 30 minutes before serving.
4
The sauce can be made 8 hours in advance, tightly covered and refrigerated; bring to room temperature before serving.
5
Make the burgers: divide the meat into 4 equal portions; for each portion loosely into a 3/4 inch burger and make a deep depression in the center with your thumb.
6
Season both sides of each burger with salt and pepper.
7
Heat oil in a 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, 5 minutes for turkey; flip burgers over; cook until golden brown and slightly charred on the second side (4 minutes for med-rare beef, 5 minutes for turkey).
8
During last minute of cooking, cover each patty with a slice of cheese and cover with a basting cover or tent burgers with foil.
9
Place burgers on the bun bottoms and top with a large dollop of the sauce and sliced onion.
10
Cover with the bun tops and serve immediately.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups packed fresh flat leaf parsley, 1 tablespoon fresh oregano leaves, 4 garlic cloves, 1 teaspoon smoked sweet spanish paprika, and more.

Yes, Argentinean Burger falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Argentinean Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions