12 Argentine Asado Burgers

I for one envy those who have a luxury of getting to start a grill outdoors in summer time. While in school, I had beautiful summers with numerous barbecue parties among friends and professors. Our grilled burgers beat those of Burger King hands down. Of course, any burger you make will beat theirs. :-} Now that I'm stuck with an indoor life, stovetop burgers naturally become a saving grace.

Argentine Asado Burgers With Seared Provolone and Chimichurri
Recipe by Daniel Gritzer
At http://www.seriouseats.com/recipes/2015/07/argentine-asado-burger-chimichurri-provolone-recipe.html



Yield: Serves 4
Active time: 30 minutes
Total time: 30 minutes
Special equipment: large cast iron skillet, thin metal spatula

Ingredients:
• 1 1/2 pounds ground beef chuck, preferably about 80% lean, formed into 4 (6-ounce) patties
• Kosher salt and freshly ground black pepper
• 4 (1/4-inch thick) rounds provolone cheese
• 8 thin slices crusty peasant bread, trimmed to size of patties, drizzled with olive oil, and toasted until lightly browned
• Chimichurri Sauce (recipe follows), for spooning

Procedures:
1. Press a dimple into the top of each burger patty. Season patties generously with salt and pepper. Heat oil in a large cast iron skillet over high heat until lightly smoking. Add patties and cook, turning, to desired doneness (120°F for rare, 125°F for medium rare, or 135°F for medium). Transfer to a plate and allow to rest for 5 minutes.
2. Meanwhile, pour off fat from skillet and wipe clean with paper towels. Return skillet to high heat and heat until smoking. Add cheese rounds to skillet and cook until undersides are just starting to turn molten, 15–30 seconds. Using a thin metal spatula, quickly scrape under each cheese round and flip. Cook until cheese is almost fully melted and softened throughout, then slide spatula underneath and transfer each round to a burger patty. Season with salt.
3. Set each cheese-topped patty on top of a slice of toast, spoon chimichurri sauce on top, and close burgers. Serve right away.

Chimichurri Sauce
Recipe by Joshua Bousel
At http://www.seriouseats.com/recipes/2011/06/sauced-chimichurri-sauce-recipe.html

Yield: Makes 1 cup
Active time: 15 minutes
Total time: 15 minutes
Special equipment: Food Proccesor

Ingredients:
• 1 cup packed fresh parsley, washed and dried
• 5 medium cloves garlic, peeled
• 2 tablespoons oregano leaves
• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 teaspoon Kosher salt
• 1/4 teaspoon red pepper flakes
Procedures:
1. Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.
2. Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.