Recipe courtesy of The Butcher Shop
Churrasco Steak Burger
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 2284
- Total Fat
- 206
- Saturated Fat
- 27
- Carbohydrates
- 61
- Dietary Fiber
- 6
- Sugar
- 22
- Protein
- 56
- Cholesterol
- 168
- Sodium
- 1605
- Total: 2 hr 40 min (includes sit time)
- Active: 45 min
Ingredients
Chimichurri:
1 quart blended oil
1 cup extra-virgin olive oil
1 1/2 cups chopped garlic
1 1/4 cups lime juice
3/4 cup dried oregano
1/2 cup red wine vinegar
2 tablespoons salt
1 tablespoon red pepper flakes
1/2 teaspoon ground black pepper
3 bunches chopped fresh parsley
2 bunches chopped fresh cilantro
Chimichurri Aioli:
2 cups mayonnaise
Caramelized Onions:
1 ounce blended oil
5 large yellow onions, sliced
4 ounces brown sugar
1 tablespoon salt
1 teaspoon ground black pepper
Skirt Steak Burger:
2 pounds ground chuck
2 pounds ground skirt steak
8 brioche buns, split and toasted
Directions
- For the chimichurri: Combine blended oil, olive oil, garlic, lime juice, oregano, vinegar, salt, pepper flakes and black pepper in a large bowl and let the mixture stand for 30 minutes.
- Whisk in parsley and cilantro and let the mixture stand for 1 hour.
- For the chimichurri aioli: Add mayonnaise to a mixing bowl and slowly whisk in 1/2 cup chimichurri until combined well.
- For the caramelized onions: Heat a large skillet over medium heat. Add blended oil and the onions. Cook until translucent, then add the brown sugar. Add the salt and pepper and cook until desired color is achieved.
- For the skirt steak burger: Add the meats and 2 cups chimichurri to a large mixing bowl and mix until well incorporated. Form into 8-ounce patties.
- Preheat a grill for cooking at high heat.
- Grill patties until they have crosshatch marks, 3 to 4 minutes per side. Add patties to buns and drizzle the bun tops with caramelized onions and chimichurri aioli.