Simple Guide: Grilling Burgers on the Argentine Asado

The Parrilla grill – an Asadors magic wand for turning anything edible: meats, veggies, pizzas – you name it, it can be charmed on the grill. Sure, my preferred cooking method might not tickle everyone’s taste buds. They do say, “Different strokes for different folks.” Yet, no one can argue that Argentine grilling gives food that signature smoky flavor, as unique as a unicorn at a petting zoo.

Argentine Asados and Burgers: The “Mixmatch”

You might say, “Nah this isn’t for me, why would I cook up some burgers when I can do a rack of ribs?” Well, budget, time, and your guests will decide on that one. Sometimes you just might feel like a Burger, and I can promise you the Argentine Parrilla won’t let you down.

What’s better than seizing a holiday to revel in some grilled burgers? The tradition of the Asado (barbecue) goes way back, in Argentina’s case, to the gauchos – the rural folks from the 17th, 18th, and 19th centuries. Gauchos, the OG cowboys, are like the national mascots of tradition and rural habits. Over a century later, the barbecue ritual still sizzles on, with the grill as its flagbearer.

Tips for picking the perfect burger:

Burgers, those glorious patties of joy, can be made from beef, chicken, or a glorious blend of cow and pig. Grill them up and jazz them with condiments like mustard, Worcestershire sauce, or BBQ – because ketchup’s too mainstream. LOL.

Here’s the latest buzz: pimping your patty! Yep, nowadays, it’s all about throwing in mushrooms, cheese, bacon, or even olives into the meat mix. Because why settle for a plain burger when you can turn it into a flavor fiesta?

Oh, and size does matter (for burgers, at least). Aim for palm-sized patties, not too chunky though. We’re talking quick cooking here, not slow-roasting. Nobody wants a raw surprise or a burger that’s been on the grill longer than you’ve been alive.

So here is my Asado burger recipe:

1. Start your fire. Make a stack of dry wood on one side of your grill, and light it up. Wait until the flames die down and you have a pile of glowing coals. Then, use a shovel or rake to spread some of the coals under the other side of the grill, where you’ll be cooking the meat. You want a low and even heat, not a raging inferno. Adjust the height of the grill as needed.

2. Shape your patties. Take about 500 grams of ground beef per person (yes, you read that right) and gently form it into thick, juicy patties. Don’t overwork the meat or add any seasonings, except for some salt. You want to preserve the natural flavor and texture of the beef. Make a small indentation in the center of each patty to prevent them from bulging when they cook.

3. Sear your cheese. This is where things get interesting. You’re going to sear thick slices of provolone cheese directly on the grill until they are crisp and gooey. This is inspired by the provoleta, a classic appetizer at asados, where a thick disc of cheese is grilled and served with bread. For the burgers, you’ll need thinner slices, about a quarter-inch thick, and a well-seasoned cast iron grill. Otherwise, the cheese will stick and make a mess. Use a thin metal spatula to flip the cheese quickly and carefully, and transfer it to a plate when done.

4. Grill your burgers. Lower the grill to about 15 centimeters above the coals, and place the patties on the hot side. Cook them for about 15 minutes per side, or until they are well browned and cooked through. Don’t press them with a spatula or poke them with a fork, or you’ll lose the precious juices. Just let them do their thing, and flip them once. When they are almost done, top them with the seared cheese and let it melt slightly.

5. Make your chimichurri. While the burgers are cooking, you can whip up a quick and easy chimichurri sauce, which is a staple condiment at Asados. It’s a fresh and tangy mixture of chopped parsley, garlic, oregano, red pepper flakes, vinegar, and olive oil. You can use a food processor or a mortar and pestle to make it, or just chop everything by hand. Season it with salt and pepper to taste, and set it aside.

6. Assemble your burgers. Now comes the fun part. Take a soft and fluffy bun, and toast it lightly on the grill. Then, spread some chimichurri on both halves, and place a cheesy burger patty on the bottom half. Add any toppings you like, such as lettuce, tomato, onion, or avocado. Or, keep it simple and let the burger shine. Close the bun, and sink your teeth into the most amazing burger you’ve ever had.

This grilled burger recipe is a gem since it can even cater to a vegetarian diet by subbing the meat for more portobellos and cheesy peppers, and if you ditch the cheese, it can shimmy into the vegan menu. For the herbivores and the vegans, throwing in another veggie might jazz things up. Creativity knows no bounds, especially in the kitchen. Same dish, different chef – that’s the magic, even with simple recipes like grilled burgers.

But don’t worry, you don’t need to be a master asador to pull off this feat. You just need some good quality beef, some provolone cheese, some chimichurri sauce, and a sense of adventure. Oh, and a lot of patience. Because grilling burgers on the asado is not a quick and easy affair. It’s a slow and steady process that requires constant attention and care. But trust me, it’s worth it.

Enjoy your burger, and remember to wash it down with a glass of Malbec. You’ve earned it.

Summary

Article Name

Simple Guide: Grilling Burgers on the Argentine Asado

Description

Grilling burgers on your Asado? Sounds concerning? No need to be a master to pull off this feat. You just need some quality beef, provolone cheese & chimichurri

Author

Jason Pittock

Publisher Name

Argentine Asado