Paprikash Burger Argentine with Chimicurri Grilled Onion, Tomato and Gorgonzola Relish
1 Tablespoon smoked paprika
1 Tablespoon salt
1 Tablespoon freshly ground black pepper
1 bunch fresh flat-leaf parsley, finely chopped
6 cloves garlic, minced
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup Colavita Cabernet vinegar
1 1/2 cups Colavita extra virgin olive oil
2 red onions, peeled and sliced 1/2-inch thick
4 small vine-ripened tomatoes, seeded and diced
1/2 pound Gorgonzola, crumbled
1 Â¼ pound ground round
Â¾ pound ground chuck
vegtable oil for grilling
6 Kaiser Rolls
3 cups shredded Romaine Lettuce
Preheat a gas grill to medium-high heat
For the seasoning blend:
Combine the paprika, salt and pepper in a small bowl and mix well to combine.
For the Chimicurri:
Combine 2 Tablespoons of the seasoning blend, the parsley, garlic, oregano, and Cabernet vinegar to the bowl of a food processor, pulse to combine. With the processor running, drizzle the olive oil and blend until well combined.
For the Grilled Onion, Tomato and Gorgonzola Relish: Brush the onion slices with the Chimicurri and place on the grill. Cook for 3 minutes basting once with the Chimicurri. Carefully turn the onion slices and cook for an additional 3 minutes basting once. Remove from the grill and dice the onion slices. Add the diced grilled onions, diced tomato and the Gorgonzola to a small bowl. Add Â¼ cup of the chimicurri and toss to lightly coat.
For the Patties:
Combine the ground round, ground chuck and the remaining seasoning blend in a large bowl. Handling as little as possible, mix until just combined. Divide the meat into 6 equal portions and shape into patties to fit the rolls. Brush the grill rack with vegetable oil and place the patties on the grill, cover and cook for 4 minutes,. Turn and cook for an additional 3-5 minutes until done to desired preference. During the last few minutes of grilling place the Kaiser Rolls on the grill, cut side down to lightly toast.
To assemble the Burgers:
To the cut side of the roll bottoms add Â½ cup of the romaine, drizzle with some of the chimicurri, a pattie and equal amounts of the grilled onion, tomato and gorgonzola relish. Add the tops and serve.
Makes 6 burgers.