Argentinian Asado Burgers
537kcal
Ingredients
For the Burger:
- 2 lbs. ground beef
- ½ lb. ground pork
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp garlic powder
- 8 slices provolone cheese
- ½ cup chimichurri sauce
- 8 burger buns
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- ¼ cup fresh oregano, chopped
- 4 cloves garlic, minced
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes
Equipment
- Large mixing bowl
- Grill or grill pan
- Spatula
- Tongs
- Toaster or grill for toasting buns
- Medium mixing bowl for Chimichurri sauce
- whisk
Method
For the Burger:
- In a large bowl, combine the ground beef, ground pork, salt, black pepper, cumin, paprika, and garlic powder. Mix until well combined, being careful not to overwork the meat.
- Form the meat mixture into 8 equal-sized patties, about 1 inch thick.
- Preheat a grill or grill pan over medium-high heat.
- Grill the burgers for 4-5 minutes per side, or until cooked to your desired level of doneness.
- During the last minute of cooking, place a slice of provolone cheese on top of each burger and allow it to melt.
- Toast the burger buns on the grill or in a toaster oven.
- To assemble the burgers, place a patty on the bottom half of each bun, top with a spoonful of chimichurri sauce, and cover with the top half of the bun.
For the Chimichurri Sauce:
- In a medium bowl, whisk together the chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes.
- Cover the bowl and refrigerate the chimichurri sauce for at least 30 minutes to allow the flavors to meld together.
Nutrition
Serving1burgerCalories537kcalCarbohydrates22gProtein34gFat35gSaturated Fat12gCholesterol121mgSodium1233mgPotassium505mgFiber2gSugar3g