Bobby Flay'S Argentinean Burger

• Chimichurri
• 2 cups flat leaf parsley, packed fresh
• 1 tablespoon oregano leaves, fresh
• 4 garlic cloves
• 1 teaspoon spanish paprika, smoked sweet
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• kosher salt
• black pepper, fresh ground
• Burgers
• 1 1/2 lbs ground chuck (80% lean) or 1 1/2 lbs ground turkey (90% lean)
• kosher salt
• black pepper, fresh ground
• 1 1/2 tablespoons canola oil
• 4 slices manchego cheese
• 4 hamburger buns
• 1/2 red onion, sliced

1. Chimichurri: combine parsley, oregano, and garlic in food processor until coarsely chopped. Add paprika, vinegar, and oil , season with salt and pepper, then process until smooth. Scrape into a bowl. Let sit at room temp for 30 min before serving. Sauce can be made 8 hrs in advance, tightly covered, and refrigerated. Bring to room temp before serving.
2. Divide meat into 4 equal portions. Form each portion loosely into 3/4-inch thick burger and make a deep depression in the center with your thumb.
3. Season both sides with salt and pepper.
4. Cook burgers, using the oil and topping each one with a slice of cheese and and a basting cover* during the last minute of cooking.
5. Place the burgers on the buns, top with a large dollop of sauce and sliced onion. Serve immediately.
6. *Basting Cover - an inexpensive aluminum dome used in diners. It looks like the lid of a sautee pan, except that it is domed to fit over the burger. If you don't have this, you can use a sturdy metal bowl, or tent each burger with a square of aluminum foil. The cover helps to properly melt the cheese.

chimichurri, flat leaf parsley, oregano, garlic, spanish paprika, red wine vinegar, extra virgin olive oil, kosher salt, black pepper, burgers, ground chuck, kosher salt, black pepper, canola oil, manchego cheese, buns, red onion

Taken from www.food.com/recipe/bobby-flays-argentinean-burger-478670 (may not work)