nut-free · Dinner
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.
$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
980Calories
56gProtein
58gFat
58gCarbs
4gSugar
3gFiber
1180mgSodium
215mgChol
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Instructions
1
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.
2
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.
3
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.
4
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.
5
Build 3
Loosely shape ground beef into 2 balls without compressing. Season the top of each with salt and pepper. Heat a cast iron skillet over high 3 minutes until smoking.
6
Sear
Add neutral oil to the skillet and lay both beef balls in the center, spaced apart. Smash flat with a sturdy spatula and sear 3 minutes until the undersides build a deep mahogany crust. Flip, brush the tops with chimichurri-asado butter, and sear 90 seconds more until just past medium.
7
Plate
Split 2 cornbread buns horizontally. Lay tomato slices on each base, top with a smashed patty, spoon remaining chimichurri over the beef, scatter arugula, and crown with the bun lids. 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) ground beef chuck
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp neutral oil
- 240g (2 cups) cassava flour
- 120g (4.2 oz) queso fresco
- 2 large eggs
- 100g (3.5 oz) unsalted butter
- 120ml (1/2 cup) whole milk
- 1 tsp baking powder
- 30g (medium handful) flat-leaf parsley
- 10g (1/4 cup) fresh oregano leaves
- 6 garlic cloves
- 2 fresh red Fresno chilis
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- 2 small Roma tomatoes
- 40g (medium handful) arugula