Great Burgers by Bob Sloan

Author:Bob Sloan [Bob Sloan]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2004-05-24T16:00:00+00:00

BURGERS

11/2 pounds ground round (see page 8)

1/2 cup finely chopped onion

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh mint

3 tablespoons finely chopped garlic

1 tablespoon red pepper flakes

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt

1 tablespoon vegetable oil

4 pita breads

Red onion slices

To make the Chimichurri Sauce: Place all the sauce ingredients in the bowl of a food processor fitted with a steel blade and process until smooth. Set aside until ready to use. The sauce can be kept for up to 2 days in the refrigerator in a well-sealed container.

To make the burgers: Place the ground round in a medium bowl. Add all of the remaining burger ingredients except the salt and gently mix together until just combined. Shape the mixture into 4 burgers about 3/4 inch thick and 4 inches across. Make a 1/4-inch dimple in the center of each burger with the tips of your middle three fingers. Sprinkle both sides with salt.

Place a skillet, preferably cast-iron, over high heat and let it get very hot, about 2 minutes. Add the oil and spread it evenly over the pan. Arrange the burgers so they aren’t touching and cook, uncovered, for 5 minutes. Turn and cook 4 to 5 minutes more for medium-rare, or as desired.

Serve in the pita breads, topped with thinly sliced red onion and some Chimichurri Sauce.

For charcoal-grilled burgers, make a medium-hot fire (see page 12). Cook the burgers for 5 minutes. Turn and cook 4 to 5 minutes more.

For gas-grilled burgers, preheat on high until the grill is very hot, about 500°F. Cook the burgers for 5 minutes with the lid closed. Turn and cook 4 to 5 minutes more, again with the lid closed.

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