Argentine-Style Provolone Burger Recipe

Argentine-Style Provolone Burger Recipe Instructions

• 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 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

1. Mix all the chimichurri ingredients and reserve in the fridge.
2. In a big bowl, mix the ground meat with salt, pepper, 1 tsp. oregano, chili, garlic, parsley and 1 tbsp. olive oil. Incorporate all ingredients and divide into 4 parts, to make 4 patties. Freeze for 5 minutes or reserve in the fridge until needed.
3. Grill for about 3 minutes (add 1 or 2 minutes more if you want them well done), then turn and grill the other side for another 3/4 minutes.
4. Coat the provolone rounds in flour on both sides - this coating prevents the cheese from melting through the grates of the grill) and then put them directly on the grill. You grill or coals should be about medium heat. Top with oregano and paprika if you want more 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. Warm the buns; line with your greens of choice then add burger, grilled provoloeta, and a drizzle with olive oil and a tablespoon (or more!) of chimichurri.