Dinner
Herb-Glazed Smash Burger
Chimichurri Asado
Charred smashed beef glossed in herby chimichurri-asado butter, piled into a warm cheese cornbread bun that pulls apart in soft sweet strands.
$6
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
980Calories
56gProtein
58gFat
58gCarbs
4gSugar
3gFiber
1180mgSodium
215mgChol
0gSat Fat
Goes well with
Freshly Squeezed Lime & Cilantro Agua Fresca
local
Quilmes Cerveza
international
nut-free
high-protein
fusion-kitchen
Instructions
1
Prep
Crumble queso fresco. Whisk milk, egg, and 30g melted butter in a bowl. Mince parsley, oregano, garlic, and Fresno chili. Slice tomato into thin rounds. Preheat oven to 400F.
2
Build 1
Stir cassava flour, baking powder, and 0.25 tsp salt into the wet bowl until smooth. Fold in queso fresco until evenly distributed. Divide into 2 small rounds on a parchment-lined tray and flatten to 8cm discs.
3
Bake
Slide tray into the oven and bake cornbread buns 18 minutes until tops are pale gold and a skewer comes out clean. Rest on a rack while you cook the burger.
4
Build 2
Whisk minced parsley, oregano, garlic, Fresno chili, red wine vinegar, olive oil, and a pinch of salt in a small bowl to a loose chimichurri. Melt 1 tbsp butter in a small saucepan over low, then stir in 1 tbsp of the chimichurri until glossy.
5
Build 3
Loosely shape ground beef into a ball without compressing. Season the top with salt and pepper. Heat a cast iron skillet over high 3 minutes until smoking.
6
Sear
Add neutral oil to the skillet and lay the beef ball in the center. Smash flat with a sturdy spatula and sear 3 minutes until the underside builds a deep mahogany crust. Flip, brush the top with chimichurri-asado butter, and sear 90 seconds more until just past medium.
7
Plate
Split a cornbread bun horizontally. Lay tomato slices on the base, top with the smashed patty, spoon remaining chimichurri over the beef, scatter arugula, and crown with the bun lid. Press gently and serve while the butter is still glossy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz ground beef chuck
- 1 tsp1 tsp kosher salt
- 1 tsp1 tsp ground black pepper
- 2 tbsp2 tbsp neutral oil
- 240g2 cup cassava flour
- 120g4 oz queso fresco
- 22 large eggs
- 100g6 tbsp unsalted butter
- 120ml1/4 cup whole milk
- 1 tsp1 tsp baking powder
- 1/2 tsp1/2 tsp kosher salt
- 30g1/2 cup flat-leaf parsley
- 10g4 tbsp fresh oregano leaves
- 66 garlic cloves
- 22 fresh red Fresno chili
- 2 tbsp2 tbsp red wine vinegar
- 4 tbsp4 tbsp olive oil
- 22 small Roma tomato
- 40gsmall handful arugula
