Herb-Glazed Smash Burger - Chimichurri Asado
Charred smashed beef glossed in herby chimichurri-asado butter, piled into a warm cheese cornbread bun that pulls apart in soft sweet strands.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crumble queso fresco. Whisk milk, eggs, and 60g melted butter in a bowl. Mince parsley, oregano, garlic, and Fresno chilis. Slice tomatoes into thin rounds. Preheat oven to 400F.
Build 1
Stir cassava flour, baking powder, and 0.5 tsp salt into the wet bowl until smooth. Fold in queso fresco until evenly distributed. Divide into 4 small rounds on a parchment-lined tray and flatten to 8cm discs.
Bake
Slide tray into the oven and bake cornbread buns 18–20 minutes until tops are pale gold and a skewer comes out clean. Rest on a rack while you cook the burgers.
Build 2
Whisk minced parsley, oregano, garlic, Fresno chilis, red wine vinegar, olive oil, and a pinch of salt in a small bowl to a loose chimichurri. Melt 2 tbsp butter in a small saucepan over low, then stir in 2 tbsp of the chimichurri until glossy.
Build 3
Loosely shape each portion of ground beef (200g per burger) into a ball without compressing. Season the top with salt and pepper. Heat a cast iron skillet over high 3 minutes until smoking.
Sear
Add 1 tbsp neutral oil to the skillet and lay the first beef ball in the center. Smash flat with a sturdy spatula and sear 3 minutes until the underside builds a deep mahogany crust. Flip, brush the top with chimichurri-asado butter, and sear 90 seconds more until just past medium. Transfer to a plate and repeat with the second patty and remaining oil.
Plate
Split each cornbread bun horizontally. Lay tomato slices on the base, top with a smashed patty, spoon remaining chimichurri over the beef, scatter arugula, and crown with the bun lid. Press gently and serve while the butter is still glossy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.