Parrillada Burger con Chimichurri

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Olive Oil for brushing grill
2lb. Ground Chuck
1 T. Cumin
1 clove garlic, minced
1 t. salt
1 bunch flat leaf parsley, stems removed
1 bunch cilantro, stems removed
1 clove garlic
1/2 t. salt
1/4 c. red wine vinegar
1/3 c. olive oil
Grilled Pico de Gallo:
2 lg vine ripened tomatoes
1 sm. sweet white onion
Olive oil for brushing onion
6 jalepenos
juice of 2 limes
6 slices Asadero Cheese
2 avocados
6 lg. Kaiser Rolls (Olive Oil for brushing)



Preparation: Brush grill with Olive Oil and preheat gas grill to Med. High. Patties: Mix ground chuck with cumin, garlic, & salt. Form 6 equal sized patties. Chimichurri: In a food processor, puree parsley, cilantro, garlic, salt, vinegar, then add the olive oil in a slow stream with the processor still running. Grilled Pico de Gallo: Chop tomatoes, slice onion in 1/2 inch slices and brush with olive oil. Squeeze the juice of two limes into a med sized bowl. First, grill onions and whole jalepenos until softened and starting to blacken, about 3-4 min. each side for onion, and 2-3 min. turning as needed for peppers. Remove from grill and put patties on grill. Grill 4 min. first side and 3 min. for 2nd side, putting Asadero cheese slices on for last minute of cooking. Meanwhile, chop onion and jalepenos (discarding stems and seeds). Put in bowl with lime juice, add tomatoes and mix well. Slice avocados in half and make 6 slices in each half. Brush Kaiser Rolls with Olive Oil and place on grill face down when burgers are removed. Grill 1-2 min. until toasted. Assembly: Spread Chimichurri generously on bottom bun, place 4 slices of avocado, then the burger topped with Asadero cheese, then put a heaping tablespoon of Grilled Pico de Gallo, spread the top bun with another generous portion of Chimichurri and place on top. Enjoy!