Recipe: Argentinean Burgers With Chimichurri Sauce
Description: I made these today after watching Michael Smith make them on Chef at Home.  My mouth was watering while watching him grill the burgers, so I just had to try them.  I luckily had everything on hand and they took no time at all.  They're really, really good!

I made 8 really big burgers on my barbecue, but the recipe states you can make 12 regular sized burgers if you prefer.

Recipe source: http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=10409
Ingredients: [{"text": "1 large onion, peeled and chopped"}, {"text": "8 garlic cloves, peeled and chopped"}, {"text": "2 -4 jalapenos, minced"}, {"text": "2 tablespoons ground cumin"}, {"text": "3 tablespoons vegetable oil"}, {"text": "4 lbs ground beef"}, {"text": "salt and pepper"}, {"text": "1/2 avocado, sliced"}, {"text": "1/2 red onion, sliced"}, {"text": "1/2 tomatoes, sliced"}, {"text": "1/2 cup parsley, finely chopped"}, {"text": "4 garlic cloves, finely minced"}, {"text": "1/2 cup olive oil"}, {"text": "1/4 cup red wine vinegar"}, {"text": "1 small onion, peeled and sliced"}, {"text": "1 tablespoon fresh oregano, minced"}, {"text": "1 teaspoon chili flakes"}, {"text": "salt"}]
Instructions: Argentinean Burgers:.
Preheat your grill to its highest setting.
Saut&eacute; the onion, garlic, jalapeno and cumin in the vegetable oil until the vegetables soften. Cool slightly. Toss the beef into a mixing bowl along with the cooled onion mixture. Season well with salt and pepper and mix well. 
Form into 8-12 hamburger patties. 
Grill until cooked to your favourite doneness. 
Serve on hamburger buns with Chimichurri sauce, avocado slices, red onion slices and tomatoes.
For best results form a divot in the center of each burger before cooking, this helps them cook evenly. Also never press on a burger while it cooks, you’ll get some flame and smoke but only at the expense of losing juice that belongs in the burger. 
Chimichurri Sauce:.
Whisk everything together. 
You may serve immediately but this condiment is at its best after a day or two of refrigeration.
