Burges a la Argentina with Chimichurri Mayonesa

Pairs well with:


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


For the Chimichurri Mayonesa:
½ cup (packed) fresh parsley leaves
1 T (packed) fresh oregano leaves
1 T fresh lemon juice
½ tsp minced garlic
¼ tsp crushed red pepper flakes
½ c good quality commercial mayonnaise
For the patties:
1 lb. freshly ground beef sirloin
1 lb. freshly ground beef chuck
1 ½ tsp. kosher salt
2 T Cabernet Sauvignon
½ tsp freshly ground black pepper
Vegetable oil, for brushing grill rack
6 fresh, soft Italian-style sandwich rolls, split horizontally.
6 paper-thin slices jamon crudo or Serrano ham
6 slices aged provolone cheese
1 small bunch arugula
6 slices beefsteak tomato



To prepare the Chimichurri Mayonesa: In the bowl of a food processor, combine the parsley, oregano, lemon juice, garlic, red pepper flakes, and mayonnaise; process until smooth. Refrigerate for about 30 minutes to let the flavors combine. To prepare the patties: Preheat gas grill to medium-high. In a large mixing bowl place the ground sirloin, ground chuck, kosher salt, Cabernet Sauvignon, and black pepper. With clean hands, gently but thoroughly mix the ingredients together until just combined. Working gently, divide the mixture into 6 equal portions and shape into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the grill rack and grill until nicely browned on the bottom, about 5-7 minutes. Meanwhile, on a somewhat cooler part of the grill, brush the rack with vegetable oil and carefully place the slices of jamon crudo or Serrano ham on the rack. Taking care that they don’t stick or burn, cook just until heated through and nicely crinkled and browned on one side, about 2-4 minutes. Remove from grill and keep warm. Turn the patties; cover and cook until done to preference, about 5-7 minutes more for medium. During the last few minutes of cooking, top each patty with a slice of the grilled ham and a slice of provolone. When patties are done and cheese is melted, remove patties from the grill and keep warm. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly. To assemble burgers: Spread a generous amount of the Chimichurri Mayonesa on the bottom half of each roll; top each with a patty, a few arugula leaves, and a slice of tomato. Add the roll tops and serve. Makes 6 burgers.