Argentine Grilled Provolone Burger with Chimichurri Sauce Recipe

Argentine Grilled Provolone Burger with Chimichurri Sauce Recipe Instructions

Ingredients

• 1/3 onions, chopped finely
• 1 garlic clove, minced
• 1/3 red bell pepper, chopped finely
• 1/3 yellow bell pepper, chopped finely
• 1/3 green bell pepper, chopped finely
• 1 tomato, chopped finely
• Sea salt and freshly ground black pepper
• 4 tbsp. olive oil

• 1.5 lb. fresh ground meat (sirloin, chuck, or your favorite blend)
• Sea salt and ground black pepper, to taste
• 2 tsp. dried oregano
• 1 tsp. ground chili
• 1 garlic clove, grated
• 1 tbsp. fresh parsley
• 2 tbsp. olive oil
• 4 slices provolone cheese, about 1.5-2 inches thick each
• 1 cup flour
• 4 burger buns
• 2 cups Arugula, lettuce or baby spinach leaves

Directions

1. Mix chimichurri ingredients and reserve, refrigerated. 
2. mix the ground meat with salt, pepper, 1 tsp. oregano, chili, garlic, parsley and 1 tbsp. olive oil. Incorporate well with your hands.  Divide to make 4 patties.  Freeze for 5 minutes or reserve in the fridge until use. 
3. Place on medium-high grill and grill 3 minutes (add 1 or 2 minutes more if you want them really well done), then flip and grill other side for another 3/4 minutes.
4. Coat provolone slices with flour on both sides. This flour coating is what prevents the cheese from melting through the grates of the grill. Then put the provolone directly on a medium hot grill. Optional: sprinkled with oregano and paprika if you want a little bolder flavor. Once the provolone starts to melt and turn golden, flip and finish. This will take about 7 minutes or so.  If you want to use a grill pan, skip the flour.
5. :ine with your greens of choice then add burger and top with grilled provolone. Drizzle with olive oil and a tablespoon of chimichurri. Serve.