Categories: Ground Beef, Hamburgers, Main Dish

Ingredients

• Chimichurri:
• 2 cups packed fresh flat leaf parsley
• 1 tablespoon fresh oregano leaves
• 4 garlic cloves
• 1 teaspoon smoked sweet spanish paprika
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• kosher salt
• fresh ground black pepper
• Burgers:
• 1 1/2 lbs ground chuck or 1 1/2 lbs ground turkey
• kosher salt
• fresh ground black pepper
• 1 1/2 tablespoons canola oil
• 4 slices manchego cheese
• 4 hamburger buns, split and toasted
• 1/2 red onion, sliced 1/4 inch thick

Directions

1. Make the chimichurri: combine the parsley, oregano, and garlic in a food processor; pulse until coarsely chopped.

2. Add the paprika, vinegar, and oil; season to taste with salt and pepper; process until smooth.

3. Scrape into a bowl; let sit at room temperature for 30 minutes before serving. The sauce can be made 8 hours in advance, tightly covered and refrigerated; bring to room temperature before serving.

4. Make the burgers: divide the meat into 4 equal portions; for each portion loosely into a 3/4 inch burger and make a deep depression in the center with your thumb.

5. Season both sides of each burger with salt and pepper.

6. Heat oil in a pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey; flip burgers over; cook until golden brown and slightly charred on the second side (4 minutes for med-rare beef, 5 minutes for turkey).

7. During last minute of cooking, cover each patty with a slice of cheese and cover with a basting cover or tent burgers with foil.

8. Place burgers on the bun bottoms and top with a large dollop of the sauce and sliced onion.

9. Cover with the bun tops and serve immediately.

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