Chimichurri sauce is as popular in Argentina as ketchup is in the United States. The spicy sauce adds a powerful kick of flavor to foods, makes a great marinade and can easily transform an ordinary cheese burger into something extraordinary.

Chimichurri Burgers with Gouda Cheese

Chimichurri Sauce:
2 cloves garlic, peeled
1 jalapeño pepper, stemmed, halved, and seeded (or more, to taste)
3/4 cup packed stemmed parsley leaves
1/2 cup olive oil
2 tablespoons red wine or sherry vinegar
1/4 teaspoon salt
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon dried red pepper flakes (optional)

 

Burgers:
1 1/2 pounds ground beef chuck
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 ounces Gouda cheese, diced
4 Kaiser rolls or hamburger buns, split

1. For Sauce: Combine the garlic and jalapeño in a food processor. Process until finely minced. Add the parsley; process until finely minced. Scrape down the work bowl. Add the oil, vinegar, and salt; process until well-combined. Transfer to a small bowl. Stir in the oregano and red pepper flakes. Let the sauce rest for 2 hours, if possible, to blend the flavors.
2. For Burgers: Prepare a barbecue grill or preheat a ridged grill pan.
3. Spoon 3 tablespoons of the chimichurri sauce into a large bowl. Add the meat, salt, and pepper; mix well. Divide the mixture into 8 balls. Form each ball into a thin patty, about 5-inches in diameter.
4. Divide the cheese over four of the patties, and top with the remaining patties. Seal the edges well, enclosing the cheese.
5. Grill the patties over medium-hot coals (or follow ground meat directions if using a gas grill) or in the preheated grill pan for 5 minutes per side or until the internal temperature of the meat reaches 160°F (70°C).
6. If desired, place the buns, cut sides down, on the grill during the last 1 minute of cooking, or toast the buns in the oven or under the broiler.
7. Place the cooked patties in the buns and serve with the remaining chimichurri sauce.

Makes 4 servings.

Note: If desired, additional Gouda cheese, thinly sliced, may be placed over the patties during the last minute of cooking.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.