Bobby Flay'S Argentinean Burger - cooking recipe

Ingredients

Chimichurri
2 cups flat leaf parsley, packed fresh
1 tablespoon oregano leaves, fresh
4 garlic cloves
1 teaspoon spanish paprika, smoked sweet
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
kosher salt
black pepper, fresh ground
Burgers
1 1/2 lbs ground chuck (80% lean) or 1 1/2 lbs ground turkey (90% lean)
kosher salt
black pepper, fresh ground
1 1/2 tablespoons canola oil
4 slices manchego cheese
4 hamburger buns
1/2 red onion, sliced

Preparation

Chimichurri: combine parsley, oregano, and garlic in food processor until coarsely chopped. Add paprika, vinegar, and oil , season with salt and pepper, then process until smooth. Scrape into a bowl. Let sit at room temp for 30 min before serving. Sauce can be made 8 hrs in advance, tightly covered, and refrigerated. Bring to room temp before serving.
Divide meat into 4 equal portions. Form each portion loosely into 3/4-inch thick burger and make a deep depression in the center with your thumb.
Season both sides with salt and pepper.
Cook burgers, using the oil and topping each one with a slice of cheese and and a basting cover* during the last minute of cooking.
Place the burgers on the buns, top with a large dollop of sauce and sliced onion. Serve immediately.
*Basting Cover - an inexpensive aluminum dome used in diners. It looks like the lid of a sautee pan, except that it is domed to fit over the burger. If you don't have this, you can use a sturdy metal bowl, or tent each burger with a square of aluminum foil. The cover helps to properly melt the cheese.