Argentinian turkey burger w/ chimichuri

It’s almost time to tailgate!

It’s supposedly spring, in spite of the fact that it snowed yesterday. What’s up with that? But spring means lighting up the gas grill or breaking out the tailgate grill for some Phillies games, some burgers and some hot dogs. Unfortunately, that means taking pictures of sandwiches…which is my food blog kryptonite.

I made this one a couple of times over the last two weeks because a) the God damn picture and b) we have an excess of delicious chimichuri from this recipe, and that stuff is amazing. Let’s do this!

2014-03-24 13.48.51

Recipe courtesy of Bobby Flay
Serves 4

My Take:

  • What am I going to do with a whole bunch of fresh parsley?: Chimichuri is an Argentinian topping made from oil, vinegar and a whole lot of fresh parsley. Neither of us are too fond of fresh parsley with anything, but this is definitely an exception. We managed to use the entire bunch just making two servings of the chimichuri, which can be used on your burger, but also steak, chicken, maybe even as a salad dressing.
  • Substitutes: A burger is not diet food, but it doesn’t need to be junk food either. The original recipe from Bobby Flay’s Burgers Fries and Shakes calls for traditional ground chuck, however the chimichuri goes great with turkey and chicken burgers, both of which I used some of it on in the process of trying to nail a solid picture. Speaking of which…
  • Buy It: Normally, I have no issues posting a recipe if the chef has published it online somewhere, but it seems this isn’t even on Food Network site. So yes, you can find the recipe elsewhere, but I highly recommend the book for your or the burger eater in your life. Click here for Amazon’s listing of Bobby Flay’s Burgers Fries and Shakes.
  • Say cheese!: The recipe also calls for manchego cheese, and since I wasn’t going all the way to Whole Foods just for cheese, I substituted a sliced pepper cheese we already had in the house. It had a little more heat obviously, but that’s never been a complain in our house. We put Cholula on almost everything. Don’t knock it until you’ve had some hot sauce on your Frosted Flakes*.

*No, that is not a thing. Yet.

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