“Don’t Cry for Me, Argentina” Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Chimichurri sauce
1/4 cup olive oil
1 tablespoons balsamic vinegar
1 tablespoons fresh lemon juice
2 garlic cloves, peeled
1 medium shallot, peeled, quartered
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
1 cup (packed) stemmed fresh parsley
1 cup (packed) stemmed fresh basil
1/2 cup (packed) stemmed fresh mint
1 ½ pounds ground chuck
1 ½ teaspoons salt
1 teaspoon paprika
1/2 teaspoons ancho chile powder
6 Kaiser rolls, split
2 medium tomatoes, sliced
Oil for grill



Using blender or food processor, thoroughly blend olive oil, balsamic vinegar, lemon juice, garlic, shallot, salt, black pepper, and red pepper. Then add the parsley until blended, then the basil until blended, and finally add the mint until blended. In a bowl, mix half of the Chimichurri sauce with the ground chuck, then add the salt, paprika and ancho chile powder until just combined (do not overmix) and form into six 1-inch-thick patties. Grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 5 minutes on each side, or until just cooked through. Lightly toast split Kaiser rolls and transfer burgers to rolls and top each burger with a couple of slices of tomato and 1 tablespoon of Chimichurri sauce. Serves 6.