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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: mariposa13
Servings: 4
From Bobby Flay's Burgers, Fries, & Shakes.
For the Chimichurri:
2 cups flat leaf parsley, packed fresh
1 tablespoon oregano leaves, fresh
4 garlic cloves
1 teaspoon spanish paprika, smoked sweet
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
kosher salt
black pepper, fresh ground
Combine parsley, oregano, and garlic in food processor until coarsely chopped. Add paprika, vinegar, and oil , season with salt and pepper, then process until smooth. Scrape into a bowl. Let sit at room temp for 30 minutes before serving. Sauce can be made 8 hours in advance, tightly covered, and refrigerated. Bring to room temperature before serving.
For the Burgers:
1½ pounds ground chuck, 80% lean, or 1½ pounds ground turkey, 90% lean
kosher salt
black pepper, fresh ground
1 ½ tablespoons canola oil
4 slices manchego cheese
4 hamburger buns
½ red onion, sliced
Divide meat into 4 equal portions. Form each portion loosely into ¾ inch thick burger and make a deep depression in the center with your thumb. Season both sides with salt and pepper. Cook burgers, using the oil and topping each one with a slice of cheese and and a basting cover[1] during the last minute of cooking.
Place the burgers on the buns, top with a large dollop of sauce and sliced onion. Serve immediately.
[1] Basting Cover — an inexpensive aluminum dome used in diners. It looks like the lid of a sautee pan, except that it is domed to fit over the burger. If you don't have this, you can use a sturdy metal bowl, or tent each burger with a square of aluminum foil. The cover helps to properly melt the cheese.