Argentine Burger

Chimichurri sauce

2 cups packed fresh flat-leaf parsley

1 tablespoon fresh oregano leaves

4 cloves garlic

1 teaspoon smoked sweet Spanish paprika

3 tablespoons red wine vinegar

½

cup extra-virgin olive oil

Kosher salt and ground black pepper, to taste

Burgers

1½

pounds 80 percent lean ground chuck

Kosher salt and ground black pepper, to taste

1½

tablespoons canola oil

4 slices manchego cheese (4-6 ounces)

4 hamburger buns, split and toasted

½

medium red onion, sliced ¼

inch thick

For the chimichurri: In a food processor, combine the parsley, oregano and garlic. Pulse until coarsely chopped. Add the paprika, vinegar, oil, salt and pepper. Process until smooth. Transfer to a bowl. Let sit at room temperature for 30 minutes before serving. The sauce can be made 8 hours in advance, cover tightly and refrigerate. Bring to room temperature before serving.

For the burgers: Heat a gas grill to high or burn coals in a charcoal grill until they glow bright orange and ash over.

Divide the meat into four portions. Form each portion into a 3/4-inch patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Brush the burgers with the oil. Grill the burgers, with the grill covered, until golden brown and slightly charred on the first side, about 3 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side, 4 minutes more for medium-rare, or until cooked to desired doneness.

Add the cheese to the tops of the burgers during the last minute of cooking. Serve immediately, on the buns topped with a large dollop of the chimichurri sauce and sliced onions.

Serves four.

@Recipe nutrition:Nutrition values per serving: 869 calories, 64 g fat (21 g saturated), 28 g carbohydrates, 3 g fiber, 41 g protein, 145 mg cholesterol, 1,307 mg sodium.

"Bobby Flay's Burgers, Fries and Shakes" by Bobby Flay (2009 Clarkson Potter)