Bobby Flay's Argentinean Burger

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups flat leaf parsley, packed fresh
• 1 tablespoon oregano leaves, fresh
• 4 garlic cloves
• 1 teaspoon spanish paprika, smoked sweet
• 3 tablespoons red vinegar
• 1/2 cup extra virgin olive oil
• kosher salt
• black pepper, fresh ground
• 1 1/2 lbs ground chuck (80% lean) or 1 1/2 lbs ground turkey (90% lean)
• kosher salt
• black pepper, fresh ground
• 1 1/2 tablespoons canola oil
• 4 slices manchego cheese
• 4 hamburger buns
• 1/2 red onion, sliced

Recipe

• 1 chimichurri: 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 min before serving. sauce can be made 8 hrs in advance, tightly covered, and refrigerated. bring to room temp before serving.
• 2 divide meat into 4 equal portions. form each portion loosely into 3/4-inch thick burger and make a deep depression in the center with your thumb.
• 3 season both sides with salt and pepper.
• 4 cook burgers, using the oil and topping each one with a slice of cheese and and a basting cover* during the last minute of cooking.
• 5 place the burgers on the buns, top with a large dollop of sauce and sliced onion. serve immediately.
• 6 *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.