Argentinean Burgers with Chimichurri Sauce, Grilled Avocados, and Roasted Corn and Jicama Slaw

Accolades 2007 Finalists
Serves Makes 6 burgers



  • 2 pounds ground chuck
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground red pepper
  • 1 teaspoon ground cumin
  • 1/3 cup grated Spanish onion
  • 1/2 cup finely chopped flat-leaf parsley

Roasted Corn and Jicama Slaw

  • 2 large ears of corn, husked and silked
  • 1/2 cup Colavita extra virgin olive oil, plus extra for brushing
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons distilled white vinegar
  • 1 teaspoon ground cumin
  • 1 cup peeled and shredded jicama
  • 1 cup peeled and shredded carrots

Chimichurri Sauce

  • 1 3/4 cups finely chopped flat-leaf parsley
  • 1/4 cup finely chopped fresh oregano
  • 4 garlic cloves, finely minced
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground red pepper
  • 2 tablespoons grated Spanish onion
  • 1/2 cup Colavita extra virgin olive oil
  • 3 tablespoons distilled white vinegar

Grilled Avocados

  • 2 avocados, halved, pitted and peeled
  • 1 tablespoon Colavita extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 to 3 tablespoons vegetable oil, for brushing on the grill rack
  • 8 ounces queso fresco, thinly sliced
  • 6 seedless hamburger buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the chuck, salt, red pepper, cumin, onion and parsley in a large bowl. Ensure the ingredients are well distributed throughout the meat, but don’t overwork the mixture. Divide the meat into 6 portions, and shape each portion into a patty. Place the patties onto a platter, cover with plastic wrap, and set aside until ready to use.

To make the slaw, brush the corn with olive oil and sprinkle with 1/4 teaspoon salt. Place on grill rack, close lid and let grill for 10 to 12 minutes. Turn the corn occasionally during grilling to allow for even cooking. Transfer the corn to a platter and allow it to cool.

Add 1/2 cup olive oil, 3/4 teaspoon salt, and the vinegar and cumin to a medium bowl and whisk thoroughly. Cut the corn kernels off the cobs, discard the cobs, and add the corn, jicama and carrots to the bowl. Stir well to coat the vegetables with the vinaigrette. Cover with plastic wrap and set aside.

To make the chimichurri sauce, combine the parsley, oregano, garlic, salt, black pepper, red pepper, onion, oil, and vinegar in a medium bowl. Whisk all of the ingredients together to thoroughly combine the flavors. Cover the bowl with plastic wrap and set aside until ready to use.

To grill the avocados, place them in a bowl, drizzle with the oil, and toss lightly to coat. Sprinkle with the salt and pepper. Place the avocados on the rack and grill for 1 minute on each side. Transfer to a platter and slice thinly.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover and grill for 5-6 minutes on each side for medium, or until desired doneness. During the last 3 minutes of grilling, place a slice of queso fresco on each patty and close the lid so cheese will melt. During the last 2 minutes of grilling, toast the buns by placing the cut sides down on the outer edges of the grill rack.

To assemble the burgers, spread the bottom side of the buns with equal portions of the chimichurri sauce. Place the cheese-topped patties on top of the sauce, followed by the avocados and equal portions of the slaw. Add the bun tops and serve.