This burger won't come together quickly like your standard one, the few extra steps are well worth the time. Sautéing the onion and garlic before adding them to the meat makes for more integrated flavor, as well as a better consistency in the burger. The chimichurri adds intense flavor, and if there's any left over, it's perfect on grilled vegetables, steak, fish, or chicken. It's inspired by one of my favorite regions in the world.
- 2 Tbs. extra-virgin olive oil
- 1/2 cup finely chopped yellow onion (from 1/2 medium-small onion)
- 2 Tbs. finely chopped garlic (from 6 to 7 medium cloves)
- 1 Tbs. finely chopped jalapeño (from 3/4 medium chile)
- Kosher salt and freshly ground black pepper
- 1-1/2 lb. ground round (85% lean)
- 1-1/2 tsp. ground cumin
- 1-1/2 tsp. dried oregano
- 1/4 cup finely chopped fresh cilantro
- 4 5- to 6-inch pita pockets
- Thin red onion slices (optional)
- Lettuce leaves (optional)
In a medium skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, garlic, jalapeño, and 1/4 tsp. salt. Cook, stirring occasionally, until softened, about 3 min. Transfer to a medium bowl, let cool for 10 min., and then add the ground beef, cumin, oregano, cilantro, 1 tsp. salt, and several grinds of pepper. Mix gently with your hands until just combined. Shape the meat into four burgers, 3/4 inch thick and 4 inches across, 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.
Chimichurri Sauce (from Francis Mallmann):
- 1 cup water
- 1 tbsp coarse salt
- 2 tbsp red pepper flakes
- 1/2 cup finely cut flat-leaf parsley
- 3 bay leaves
- 1 tbsp finely chopped fresh rosemary
- 2 tbsp finely chopped fresh thyme
- 1 tbsp finely chopped fresh oregano
- 10 cloves finely chopped
- 1/4 red wine vinegar
- 1/2 extra virgin olive oil
In a small nonreactive saucepan, bring the water to a boil and add salt & red pepper flakes. remove from heat and stir till salt has dissolved completely. Let cool. Add remaining ingredients and stir to combine. (this sauce is great on everything and will keep for weeks)
To grill burgers:
Charcoal/Wood: Prepare a medium-hot fire. Cook the burgers, uncovered, on one side for 5 minutes. Turn and cook until the burgers feel springy but not mushy when poked, another 4 to 5 minutes for medium rare.
Gas: Heat the grill to high. When the interior temperature is about 500°F, cook the burgers for 3 minutes with the lid closed. Turn, close the lid, and cook until the burgers feel springy but not mushy when poked, another 3 to 4 minutes for medium rare.
To serve:
Cut the top 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 and lettuce, if using, and some of the chimichurri sauce.
Serve this flavorful burger with Alma Negra "M Blend" or Catena Alta Cabernet Sauvignon.
