I’m a huge fan of a nice burger, especially during the summer. I tend to grill one up for dinner at least once or twice per week. Despite the popular belief that burgers are unhealthy American fare, this is far from the truth. A burger can serve as a blank canvas to showcase the flavors of any type of cuisine and provided that you are using high quality meat, vegetables and condiments, it can pack quite the health punch as well.
The following recipe is inspired by the flavors of Buenos Aires, Argentina- where I happen to be moving to in a few weeks! Although I have yet to visit Argentina, I am well aware of the abundance of grass-fed beef, which is often served alongside chimichurri– an incredibly flavorful sauce, bursting with fresh garlic, parsley and oregano. Thinking about my future in Buenos Aires, I was inspired to take a stab at showcasing these intoxicating flavors. I thought I’d throw in some yuca fries in as well, paying my respects to this starchy root vegetable that is a staple in Latin American cuisine.
Prep: 15 minutes
Cooking Time: 25 minutes
- 1 pound grass-fed ground beef
- 2 cloves garlic; minced
- 1 tsp chili powder
- Mixed greens, tomatoes, vinaigrette (optional garnish)
- salt and pepper to taste
- 2 Yuca
- 2 tbs coconut oil
- sea salt
- 1/2 cup olive oil
- 1/2 cup water
- 1/4 cup red wine vinegar
- 1 cup fresh parsley
- 1/2 cup fresh oregano
- 2 tablespoons dried oregano
- 1 head garlic
- 1 tsp red chili flakes
- 1 tsp salt
- 1/2 tsp pepper
First, prepare the chimichurri. Put the water, red wine vinegar, parsley, oregano, garlic, chili flakes, salt and pepper in a food processor or blender. Combine ingredients on low while drizzling olive oil in slowly. Put aside and refrigerate. Mason jars work perfectly. This sauce lasts in the fridge for 2-3 weeks and actually becomes more flavorful with time.
Now on to the yuca… Peel, cut in half horizontally, and cut into 1/2″ fries. Bring a pot of water to a boil, add the yuca, and boil gently for 10 minutes, uncovered. Remove and let drain. Meanwhile, mix the ground beef, minced garlic, salt, pepper, and chili powder. Form into two patties and let warm to near room temperature (if you haven’t done so already). Heat the grill (or skillet) to high.
Melt the coconut oil in a large skillet and add the yuca fries. Pan fry for 10 minutes, flipping a couple of times. Once they are crispy and golden brown, remove to a paper towel to drain and sprinkle with sea salt. While the yuca is frying, throw the burger patties on the pre-heated grill or skillet. Cover, cook for 5 minutes, flip and cook for another 4-5 minutes. Remove and let rest for at least 5 minutes.
Now put everything together. Plate your mixed greens, tomatoes, top with dressing of choice (if desired). I often enjoy Tessemae’s Lemon Garlic Dressing. Place a burger patty on the salad, and top with a heaping tablespoon of chimichurri. Serve along side the yuca fries and bust out the Malbec. Buen Provecho!
Yuca recipe courtesy of Russ Crandall from The Domestic Man.
Chimichurri recipe inspired by The 4-Hour Chef by Tim Ferriss.