For those Adventures with Dad

Gaucho Burgers with Fried Eggs and Chimichurri

Recipe from Weber’s Big Book of Burgers

Serves: 4 | Prep time: 20 minutes | Grilling time: 14 – 18 minutes

Ingredients

Patties:

• 1 pound ground chuck (80% lean) 
• 8 ounces bulk hot Italian sausage 
•  2 tablespoons minced shallot 
•  2 garlic cloves, minced or pushed through a press 
•  Kosher salt 
•  Freshly ground black pepper

Chimichurri:

• 1½ cups firmly packed fresh Italian parsley leaves and tender stems 
• 4 garlic cloves, each quartered 
• 2 tablespoons fresh oregano leaves 
• ½ cup extra-virgin olive oil 
• ¼ teaspoon crushed red pepper flakes 
• 4 slices French or Italian bread, each about ½ inch thick 
• Extra-virgin olive oil
• 1 tablespoon unsalted butter 
• 4 large eggs 
• 3 tablespoons white or red wine vinegar

Instructions

1. Mix the patty ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill. 
2. In a food processor fitted with a metal blade, finely chop the parsley, garlic, and oregano. Transfer to a bowl and stir in the oil, red pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper. 
3. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
4. Lightly season the patties on both sides with salt and pepper and brush the bread slices on both sides with oil. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. Halfway into grilling time, place a cast-iron skillet on the cooking grates or on a side burner set to medium-high to preheat. Remove the patties from the grill.
5. Add the butter to the skillet. Fry the eggs sunny-side up, with the lid open, until the whites are crisp and lacy on the edges and the yolks are partially runny, 4 to 6 minutes. Toast the bread on the cooking grates over direct heat, about 1 minute, turning once.
6. Add the vinegar to the chimichurri. Mix well.
7. Top each bread slice with a patty, a fried egg, and chimichurri. Serve immediately.