Messi smashburger CG style
This mouthwatering creation will entice your taste buds and redefine your burger experience: the Campo Grande Iberico x Wagyu Smashburger with a tantalizing Chimichurri twist. At the heart of this delectable masterpiece lies the perfect marriage of two premium beef varieties, CG Iberico and Wagyu, meticulously crafted to deliver an unparalleled melt-in-your-mouth tenderness and depth of taste. Each bite is a symphony of savory notes, a culmination of carefully selected ingredients coming together in perfect harmony.
But what truly sets this Smashburger apart is the addition of the zesty Chimichurri seasoning, a homage to the bold and vibrant flavors of South America. This traditional Argentine sauce, with its blend of fresh herbs and tangy accents, imbues the burger with a delightful kick that dances on your palate with every juicy mouthful.
- 1 pound CG Iberico x Wagyu ground meat
- 1 teaspoon chimichurri seasoning
- Salt and fresh pepper, to taste
- 2 tablespoons mayonnaise
- 4 slices provolone cheese
- 2 burger buns
- 1 fresh tomato, sliced
- Fresh romaine or butter lettuce
- CG sliced chorizo
- 2 tablespoons chimichurri sauce
- 1 teaspoon oregano
- Preheat your stovetop griddle over medium-high heat, about 350-400°F.
- In a large mixing bowl, gently combine the CG Iberico x Wagyu ground meat, chimichurri seasoning, and a pinch of salt and pepper. Avoid overmixing, as this can make the patties tough.
- Divide the meat mixture into four equal portions and form them into balls, the size of a golf ball.
- Place the meatballs on the hot grill or griddle. Using a spatula or a burger press, firmly smash each patty down to create a thin, crispy edge. This helps develop the signature crust of a smashburger.
- Cook the patties for about 2-3 minutes on each side, or until they reach your desired level of doneness. During the last minute of cooking, add a slice of provolone cheese, as well as oregano, on top of each patty to melt. You may cover this with a pot lid to speed up the cheese melting.
- Once the patties are cooked, transfer them to a plate and let them rest for a moment.
- Place the burger buns, cut side down, on the grill or griddle to lightly toast them until they become golden brown.
- Assemble the burgers: On the bottom half of the toasted buns, spread the mayo over it, then place 2 burger patties with melted provolone cheese.
- Top each patty with fresh tomato slices, a few leaves of romaine or butter lettuce, and some CG sliced chorizo. Drizzle chimichurri sauce over the chorizo. Close the burgers with the top half of the toasted buns.
- Serve your delicious CG Iberico x Wagyu Smashburgers with chimichurri and enjoy!