Argentinean Burger

• 2 cups packed fresh flat-leaf parsley leaves
• 1 tablespoon fresh oregano leaves
• 4 cloves garlic
• 1 teaspoon smoked sweet Spanish paprika
• 3 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 4 slices Manchego cheese
• 4 hamburger buns, split; toasted (see page 15), if desired
• 1/2 red onion, sliced 1/4 inch thick

1. To make the chimichurri, combine the parsley, oregano, and garlic in a food processor and pulse until coarsely chopped.
2. Add the paprika, vinegar, and oil, season with salt and pepper, and process until smooth.
3. Scrape into a bowl.
4. Let sit at room temperature for 30 minutes before serving.
5. The sauce can be made 8 hours in advance, tightly covered, and refrigerated.
6. Bring to room temperature before serving.
7. Divide the meat into 4 equal portions (about 6 ounces each).
8. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
9. Season both sides of each burger with salt and pepper.
10. Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).
11. Place the burgers on the bun bottoms and top with a large dollop of the sauce and sliced onion.
12. Cover with the bun tops and serve immediately.

parsley, oregano, garlic, sweet spanish, red wine vinegar, extravirgin olive oil, kosher salt, ground chuck, kosher salt, canola oil, manchego cheese, buns, red onion

Taken from www.epicurious.com/recipes/food/views/argentinean-burger-375977 (may not work)