Argentinean Beef Burgers with Chimichurri and Melted Chilarti

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 garlic cloves minced
1 jalapeno minced
1 lime juiced
6 Tablespoons red wine vinegar
1 cup olive oil
1 cup finely chopped parsley
1 cup finely chopped cilantro
1 teaspoon sea salt
2 lbs ground sirloin
½ teaspoon salt
½ teaspoon fresh ground pepper
Pam cooking spray
6 slices of Chilarti cheese, or havarti cheese if chilarti is not available
1 large loaf of Cuban bread cut into 6 pieces, and split.



2 hours ahead make chimichurri:
Combine first 8 ingredients and wisk together refrigerate and let flavors blend together.
To make burgers:
Combine salt and pepper to ground sirloin and form 6 burger patties.
Preheat grill to medium high heat. Spray grill with Pam cooking spray and place burgers on grill.
Cook 8 minutes and flip over; cook another 6-8 minutes or until internal temp is 160 degrees.
Add cheese while still on the grill to melt.
Place spilt Cuban bread on the grill to lightly toast. When cheese is melted and bread is slightly toasted remove both from grill.
To assemble:
Smear 1/4 of chimichurri on both sides of the inside of the cuban bread. Place burger with melted cheese in the bread.