A burger with its own identity: beef seasoned with garlic, oregano and a pinch of red pepper flakes, grilled over high heat and topped with melted provolone, sweet caramelized onions and a generous spoonful of chimichurri instead of ketchup. It is the kind of burger you find at a Río de la Plata grill.
Recommended for this recipe
Gives the patties real grill marks, even when you cook indoors.
Shapes even, same-size patties so they all cook at the same time.
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Ingredients
- 1 1/2 lb (680 g) ground beef, 80/20
- 2 garlic cloves, minced
- 2 tablespoons chopped parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 2 large onions, thinly sliced
- 1 tablespoon olive oil
- 4 slices provolone cheese
- 4 brioche buns, toasted
- 1/2 cup (120 ml) chimichurri
- Lettuce and sliced tomato
Instructions
- Cook the onions in the olive oil over medium-low heat for 20 minutes, stirring often, until soft and deep golden.
- Gently mix the beef with the garlic, parsley, oregano, red pepper flakes, salt and pepper, without overworking it.
- Shape 4 patties about 3/4 inch (2 cm) thick and press a small dimple in the center of each.
- Grill over medium-high heat for 4 to 5 minutes per side, until they reach 160 °F (71 °C) inside.
- Add the provolone during the last minute and cover so it melts.
- Build the burgers on toasted buns with lettuce, tomato, the burger, caramelized onions and chimichurri.
Tips for the best results
Handle the meat as little as possible so the burgers stay tender, and make the chimichurri a few hours ahead: the garlic and herbs blend and the flavor gets even better.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per burger with toppings.
Shop this recipe
Check that the burgers hit 160 °F without cutting them open.
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