Asado Burger with Chimichurri and Provolone

This one was based on an Argentinian inspired burger recipe I found over at seriouseats.com.

I stumbled upon this one when I was looking for a recipe for chimichurri sauce for a steak, but this burger recipe made it to my bookmarks quite quickly too. I had my doubt about the Argentine nature of the recipe due to the use of Italian provolone cheese, but apparently, it is known as provoleta in Argentina.

What worked and what didn’t:
The burger was very nice: the chimichurri sauce (a mix of parsley, garlic, oregano, oil, and red wine vinegar) was effortless to make, tasted great and fresh. As expected, it complemented the meat very well yet did not overpower the provolone cheese. I added some sautéed mushrooms to the burger as they go very well with melted cheese.

I did try to sear the provolone discs in a smoking hot cast-iron skillet until the bottom was just starting to go (about 15–30 seconds), but even with my thinnest spatula, it was not possible to properly flip them. Every time, I ended up scraping the newly formed crust from the bottom of the provolone (but with a yummy crisp stuck to my spatula), so had to immediately serve the melting cheese on already assembled burgers and add the mushrooms and a couple of tablespoons of chimichurri.

Recipe accuracy:
The recipe was easy to follow and serves 4, and you’ll have quite some chimichurri sauce to spare!

Suggested tweaks:
Not really. I used toasted burger buns, but the toasted sliced of rustic bread from the recipe may even be better.

Verdict: 8/10; Will be made again.

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