Yield: Yields four burgers.
While this burger won’t come together quite as quickly as a basic one, the few extra touches 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. What we have is beyond your basic burger, but it’s a keeper, especially for those times when you want something jazzy and new.
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 a Grilled Raddichio and Romaine Salad.
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I care nothing for the fact this isn't authentically Argentine, though, based on the previous reviews, I'm now interested in trying some true Argentine recipes. In any case, every single time I make this it's a HUGE hit.... even skeptics love the chimmichurri sauce and I will double the sauce next time. It IS a labor intensive recipe so I only make it for certain occasions but it's definitely worth the response.
That is so true, my husband is Argentine and I know for sure they don't use cilantro and jalapeno. They use parsley and garlic, my mother in law has NEVER used jalapeno and/or cilantro in any of her argentine dishes!
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