Another Excuse to Eat a Burger

This post is written by a true hamburger afficionado who will come up with any excuse to eat a hamburger. Or a hot dog. Or pizza. But today he is writing about hamburgers. This guest blogger also happens to be my husband, David. Take it away, honey.

After eating the Argentinean meal the other night (which is a fair amount of work), I figured out that you can do a condensed yet equally tasty version very simply by making the "Argentinean hamburger." Plus, it's a great way to use leftover chimichurri.

Meat. Provolone cheese. Chimichurri. Sliced onion. All on a nice, squishy bun.

Now keep in mind, as we have mentioned before, Argentineans raise and consume grass-fed beef. So, in keeping with the spirit of this theme, I recommend that you do the same and you'll enjoy a bien jugoso hamburger.

Buen provecho!
  

Argentinean Burger

The Cowgirl Gourmet via David, the Cowboy Gourmet

Print recipe

Makes 4 burgers

1 1/2 lbs. ground grass-fed beef, fat content your choice

Salt and pepper

4 slices of Provolone cheese

Chimichurri sauce

4 slices of onion, red or yellow

4 soft hamburger type buns

Form the meat into four equal-sized patties. 
                                      

Sprinkle both sides of the meat with salt and pepper. Place a generous tablespoon of chimichurri on the top and rub it in with the back of the spoon.

Grill over a hot wood or charcoal fire (Argentina style) or a gas grill (gringo style) will also work, until the burger has reached your desired doneness.

  

Top each burger with a slice of Provolone and allow it to melt. You can close the hood of the grill if it has one.

Remove from fire and place on bottom of squishy bun. You could also grill your bun if you like. Top with some more chimichurri sauce and a slice of onion and eat it!