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Grilled Burgers with Argentinean Parsley Sauce

4.1

(8)

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Grill thick slices of parboiled potatoes alongside the beef and serve a chunky tomato salad dressed with a simple vinaigrette. Purchased vanilla custard or pudding topped with fresh berries is a lovely way to end the meal.

Ingredients

2 Servings; Can be doubled

3 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 large garlic clove, chopped
1/2 teaspoon cayenne pepper
1/4 teaspoon dried oregano
12 ounces lean ground beef
1/2 teaspoon salt

  1. Step 1

    Prepare barbecue (medium-high heat). Whisk parsley, olive oil, vinegar, garlic, 1/4 teaspoon cayenne pepper and oregano in small bowl to blend. Season sauce to taste with salt.

    Step 2

    Combine beef, 1/2 teaspoon salt and remaining 1/4 teaspoon cayenne pepper in medium bowl; blend well. Shape beef into two 1-inch-thick patties. Grill beef until cooked to desired doneness, about 5 minutes per side for medium-rare.

    Step 3

    Transfer beef to plates. Spoon sauce over and serve.

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Reviews (8)

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  • This sauce added a new burst of flavor to a grilled New York Strip Steak. Very good.

    • tgbcooks

    • Farmington Hills, MI

    • 6/29/2014

  • Easy, peasy, double squeezy and tasty. Try it.

    • Anonymous

    • London, UK

    • 4/30/2011

  • I made double the sauce and added half to the mixture and it was fantastic!, I also substituted the wine vinegar for Chinese rice vinegar and it was yummy!! Def make again.

    • Nrussellgib

    • Gibraltar

    • 6/7/2010

  • We made a mistake while making this burger. We mixed the sauce in the meat mixture and it was great. We never made it correctly after that.

    • keta

    • 6/9/2009

  • The burger is a standard burger, but the sauce is delicious! I subbed 1-1/2 tablespoons dried parsley. Some of it got on the "Green Beans with Pancetta" I served on the side, and that made the green beans SO delicious!

    • Anonymous

    • Vancouver, WA

    • 9/14/2007

  • Really good for a last minute, kinda different burger. I used balsamic instead of red wine vinegar. Nice change.

    • Anonymous

    • Chandler, AZ

    • 11/6/2003

  • Although the burger itself isn't exotic, the sauce makes up for it. It's also great if you're looking to avoid the bun. The sauce is a great flavor enhancer!

    • Anonymous

    • Clinton, New Jersey

    • 5/18/2003

  • Not a bad burger, however I punched it up a little with balsamic vinegar instead of the recommended red wine variety. The sauce was even better the next day.

    • Anonymous

    • Irvine, CA

    • 7/28/1999

Tags Burger Ground Beef Beef Meat Oregano Herbs & Spices Garlic Root Vegetable Vegetable Main Dinner Lunch Nut Free Gluten Free Dairy Free 30 Minutes or Less Grilling Bon Appétit