April 8th, 2012
Excerpted from Fine Cooking Annual by Fine Cooking. Copyright © 2007 by Fine Cooking. Excerpted by permission of Taunton, a division of Random House of Canada Limited . All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. *Find this and other great recipes in… Fine Cooking Annual By Fine Cooking A year-end collection of the best recipes from Fine Cooking organized by course and ingredient. Also includes the kitchen how-to technique sequences the magazine is known for, as well as beautiful photography, useful tips, short-cuts, and other handy kitchen advice. *This recipe has been adapted from its original.
Put Chimirchuri sauce ingredients in a food processor. Process, stopping to scrape bowl as often as needed, until puréed. Add more salt to taste, and refrigerate until ready to use. (Makes 1 cup.)
In a medium skillet, heat 1 tablespoon of oil over medium heat. Add onion, garlic, jalapeÃ±o, and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until softened, about 3 minutes.
Transfer to medium bowl, let cool for 10 minutes, then add beef, cumin, oregano, cilantro, 1 teaspoon kosher salt, and pepper. Mix gently with your hands until just combined.
Shape meat into four burgers, 3/4-inch thick and 4 inches across, working meat as little as possible. Make a 1/4-inch dent in centre of each burger with tips of your middle three fingers. Sprinkle both sides with salt.
Heat grill to 500 F, and cook burgers for 3 minutes with the lid closed. Turn, close the lid, and cook until burgers feel springy but not mushy when poked, another 3 to 4 minutes for medium-rare.
Cut top inch of pitas to open. Serve each burger in a pita with red onion and lettuce, if using, and chimichurri sauce.