06.02.09 Argentinean burger

This recipe is so good I'm almost speechless. But I've regained composure long enough to post about it, so you're in luck. Dinner tonight was the Argentinean burger from Bobby Flay's new cookbook Burgers, Fries and Shakes. Bobby is very particular about his burgers, so I'm going to include his strict instructions - which we followed - on how to cook it. I don't know what the difference-maker was here - the beef, the bun, or the cooking method - but it was the BEST burger I've EVER eaten.

Serves 4
Chimichurri:
2 cups packed fresh flat-leaf parsley leaves
1 tablespoon fresh oregano leaves
4 cloves garlic
1 teaspoon smoked sweet Spanish paprika
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Burgers:
1 1/2 pounds ground chuck 80% lean (We strayed from the recipe here and used ground sirloin because it is leaner - 95%)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices Manchego cheese
4 hamburger buns (we used onion rolls)
1/2 red onion, sliced 1/4 inch thick

1. To make the chimichurri, combine the parsley, oregano and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, and oil, season with salt and pepper and process until smooth. Scrape into a bowl and let sit at room temperature for 30 minutes before serving.

2. Divide meat into 4 equal portions, and form each portion loosely into ¾” thick burger and make a deep depression in the center with your thumb (a trick to prevent burger bulge as it cooks). Season both sides with salt and pepper.

3. Heat the oil in a saute pan over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on one side (about 3 minutes). Flip the burgers and cook until golden as well (about 3 minutes) for medium rare. Top each burger with a slice of cheese, tent the pan with foil, and cook for 1 additional minute.

4. Place the burgers on the bun bottoms and top with a large dollop of chimichurri and sliced onion. Cover with the bun tops and serve immediately.