RECIPES: Recipe Details
Churrasco Burgers With Chimichurri Sauce
This burger was born from my desire to recreate a Nicaraguan meal that was the most unique flavor sensation I had ever tasted: "Bistec Churrasco" served with black beans and chimichurri sauce. In one bite of my Churrasco burger, your taste buds explode, as the combination of the freshly-ground brisket, the refried beans, the cheese, red peppers, and chimichurri all beautifully blend into a taste experience like no other.
1 Cup coarsley chopped fresh flat-leaf parsley
1/2 Cup coarsley chopped fresh cilantro
1/4 Cup coarsley chopped fresh mint
5 cloves coarsley chopped fresh garlic
1/2 teaspoon coarse salt
1/2 Cup Colavita Extra virgin olive oil
1/4 Cup white vinegar
1/2 Cup Colavita extra-virgin olive oil
2 Red bell peppers, seeded, cleaned and cut into 4-inch long thin slices
2-3/4 pounds freshly ground brisket (fat on)
2 teaspoons coarse salt
1 teaspon ground black pepper
Vegetable oil, for brushing the grill rack
2/3 Cup fat-free refried beans
6 slices of Colby-Monterrey Jack cheese
6 Kaiser rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the chimichurri, combine the parsley, cilantro, mint, garlic and salt in a food processor. Process until it's a thick paste (about 30 seconds). Stream in the Olive oil and vinegar and process another 30 seconds. Remove the chimichurri and place in a container with a lid. Refrigerate until ready to assemble the patties. Warm the 1/2 cup olive oil in a fire-proof skillet. Saute the sliced red bell peppers until carmelized, about 10 minutes. Remove the skillet from the grill, transfer the peppers to a plate and cover with foil to keep warm. Set aside. To make the patties, combine the brisket, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Separate into 6 equal portions and form the patties. Brush the grill rack with oil. Place the patties on the rack, cover and grill until you can see the bottom-half browned, about 4 minutes. Turn the patties and continue to grill until done to your preference, another 5 minutes for medium. During the last few minutes of cooking, add a generous tablespoon of the refried beans to the top of each burger and spread to cover. Add a slice of the cheese to each burger. Place the Kaiser rolls, cut side down, on the outer edges of the grill and toast lightly. To assemble the burgers, spread a generous amount of the chimichurri sauce on the cut side of the bottom roll. Place the patty, then top with several slices of the red bell pepper. Add the top roll and serve.
I introduced my friends and family to this burger after getting it close to perfection. I expected and asked for constructive criticism. I got none - just requests for more! It's beautiful, and the flavors are unique.