Argentina Burger with Chimichurri and Plancha Grilled Cheese
Use a simple Argentina grilling technique, classic chimichurri sauce and plancha grilled cheese to create a global burger for your summer barbecues.
Nutrition Facts
Ingredients
Instructions
Slice the red onions. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon sea salt.
Spread the tomato slices out a paper towel to absorb excess liquid. Sprinkle with sea salt.
Light charcoal in a chimney starter. Let burn for 10 minutes. Pour into your grill. Place the grill rack on top. Then, place a plancha, chapa or cast iron skillet on top. Heat to medium high (350 degrees).
Shape the ground beef into 6 patties. Brush both sides with olive oil. Season with sea salt. Place on the skillet. Cover the grill. Cook for 5 minutes.
Flip and smash with the spatula. Cook for 2 minutes. Remove set aside and tent with foil.
Wipe the skillet with a paper towel. Place the buns cut side down on the skillet to lightly toast, 10-20 seconds. Set aside.
Place the bottom buns on a plate. Spread with a thin layer of yellow mustard. Top with a burger patty. Drizzle with chimichurri sauce.
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Continue Reading at Girlscangrill →Chef's Notes
NotesYou can cook all of this on a stovetop or gas grill, too. You just won’t get the same smoky flavor.
Reduce the bite you get from raw onions by soaking the slices in ice water for 30 minutes.
You can use kosher or table salt instead of sea salt.
Go all out and serve it with a glass of Malbec wine from Argentina.
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