Argentinean Burger

Directions

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