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Argentine-Style Burger Recipe

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This recipe for Argentine-Style Burger, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fine Cooking
Added: Wednesday, March 19, 2008


2 T. extra virgin olive oil
1/4 c. finely chopped yellow onion
2 T. finely chopped garlic
1 T. finely chopped jalapeņo
Kosher salt and freshly ground black pepper
1 1/2 pounds ground round
1 1/2 t. ground cumin
1 1/2 t. dried oregano
1/4 c. finely chopped fresh cilantro
4 (5 to 6 inch) pita pockets
Thin red onion slices
Lettuce leaves

Chimichurri Sauce
1 c. packed parsley leaves
1 c. packed fresh mint leaves
1/3 c. extra virgin olive oil1/4 c. lime juice
2 T. coarsely chopped garlic
1 t. coarsely chopped jalapeņo
1 t. ground cumin
1 t. kosher salt

In a medium skillet, heat 1 T. of oil over medium heat. Add onion, garlic, jalapeņo, and 1/4 t. salt. Cook, stirring occasionally, until softened. Transfer to a medium bowl and let cool for 10 minutes. Add ground beef, cumin oregano, cilantro, 1 t. salt and several grinds of pepper. Mix gently with your hands until just combined. Shape into four burgers, working the meat as little as possible. Make a 1/4 inch dent in the center of each burger with the tips of your middle three fingers. Sprinkle both sides with salt.

Cook in a large skillet, griddle or on the grill over high heat.

SAUCE: put the parsley, mint, olive oil, lime juice, garlic, jalapeņo, cumin and salt in a good processor. Process until pureed into a thick sauce. Add more salt to taste if needed and refrigerate until ready to use. 1 cup

Cut the tops inch or so off the pitas to open up the pockets wide enough to fit the burgers. Serve the burgers in the pita with red onion, lettuce and some of the chimichurri sauce.

Number Of Servings:
Number Of Servings:
4 burgers




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