Argentine Gaucho Burgers with Chimichurri Aoli

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 lbs. ground beef tenderloin
1/4 cup ground golden raisins
1 tablespoon minced onions
1 teaspoon salt
6 large high quality hamburger buns
1 finely chopped sweet pepper
1 sweet onion, diced
1 garlic cloves, minced
1 tablespoon fresh basil leaves, minced
1 tablespoon fresh oregano leaves, minced
1/3 cup light mayonnaise
1 teaspoon freshly ground black pepper
12 thin tomato slices
12 thin avocado slices
12 butter lettuce leaves



1. In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
To make burgers, combine beef, raisins, onion, salt and saffron in large bowl.
Blend well, handling the meat as little as possible to avoid compacting.
Divide into 6 equal portions.
Form into patties to fit buns.
2. When the fire is ready, brush grill rack with vegetable oil. Place patties in grill rack and cook until done to preference.
During last few minutes of cooking, place buns, cut side down, on outer edge of grill to toast.
3. To make Chimichurri Aoli, combine pepper pieces, onion, garlic, basil, oregano, mayonnaise and pepper in medium bowl. Blend well and refrigerate or let stand in small cooler until burgers are ready to serve.
4. Spread cut sides of buns with aoli. Place hamburger on bun bottoms.
Top each with 1/6 of the tomato slices, avocado and lettuce.
Cover with bun tops. Secure with frilled toothpicks, if necessary. Makes 6 burgers.