Argintine Empanada Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Chimichurri Mayo:
3 1/2 Tbsp chimichurri (Store bought or homemade;
Homemade recipe follows)
1/2 cup mayo
1-2 tsp olive oil
1 cup onion
1 cup canned peaches, drained/chopped (reserve some juice)
1/4 cup unsalted tomato sauce
1/3 cup raisins
3 tsp cumin
1 1/2 tsp paprika
1/3 tsp salt and pepper

1 1/2 lb ground round
1 hard boiled egg, sliced into 6
12 pimiento stuffed green olives
6 thin slices of Manchego Cheese
6 crusty Italian Rolls Chimichurri:
1 jalepeno, seeded
4 cloves garlic
2 green onion stalks, mostly white bulb only
¾ cup fresh cilantro
¾ cup fresh parsley
½ cup fresh oregano or 2 ½-3 tblsp of dried oregano
½ tsp red pepper
¼ cup red wine vinegar
¼ cup extra virgin olive oil



Chimichurri Mayo: In small bowl, combine and stir together prepared chimichurri and mayonnaise. Burgers: Sauté onions w/ oil until soft and lightly browned. Add peaches, tomato sauce, raisins, cumin, and paprika. Cook for approximately 2-3 minutes until a wet paste consistency is formed. If too dry, add a little peach juice. Take off heat and cool to the side. In a large bowl, mix salt, pepper, and peach mixture into ground round. Make sure it is evenly distributed, but do not over work the meat. Divide into 6 portions. Working with one portion, split in half and flatten each. On one of the patties, place 1 slice of hard-boiled egg and 2 olives. Cover with other patty and seal edges. Repeat with remaining burgers. Grill to desired doneness, I suggest medium rare. About 1 minute before removing from grill, add cheese to top of burgers and allow to melt, if desired. To Finish Burgers, Cut rolls in half and spread about 1 ½ tbsp of chimichurri mayo on top half. Place burgers on to bottom half and top with top half. Enjoy! Chimichurri: In food processor or blender, combine jalapeno, garlic, and onion. Pulse until finely chopped. Then add cilantro, parsley, oregano, red pepper, and red wine vinegar. Blend again until finely chopped and evenly distributed. Add olive oil, and pulse to work in. Finally, add salt to taste and mix. Makes about ¾ – 1 cup