Bring the intense flavours of South American ember fired barbecue to your table with a The Asado Burger. Seared beef layered with a super thick sliced of blistered provolone cheese with classic chimichurri. Add pickled onions for a sweet tang topper. Garlicky, herby, cheesy and super meaty. What more can you ask for?

INGREDIENTS:

2 tbsp EVOO

450g ground beef, lean
2 one-inch slices of provolone, cut from a deli block
4 tbsp chimichurri sauce (check out our recipe)
1/2 cup pickled red onions
2 artisan rustic rolls or ciabatta buns
1 tsp salt

1/2 tsp black pepper

DIRECTIONS:

In medium bowl place ground beef. Add 1 tbsp EVOO and gently mix throughout. Divide into two equal portions and shape them into thick patties a bit wider than the buns you're using. Season the meat with patty generously with coarse salt and black pepper. Preheat a cast iron pan on high heat, then add 1 tbsp EVOO. Spread the oil evenly across the pan. Place cheese slices in pan, then cook for about 2 minutes until a crust forms on the bottom. Flip and cook for another minute or so. Remove the cheese from pan and set aside.

Place the beef patties into the pan and cook for 4 to 5 minutes on the first side until a deep crust forms. Flip and cook for another 2 to 4 minutes until done. Remove the meat from the pan and set aside. 

Toast buns in pan on one the cut side until lightly browned. Then on bun place chimichurri on bottom of bun, then patty followed by cheese. Top with onion, more chimichurri and roll top. 

This recipe is entirely suitable for grilling on medium high heat. You can use your cast iron pan on the BBQ cook through the last weeks of summer on your patio.