It’s Sunday morning, and that can only mean one thing: last night, I made and ate a hamburger. Specifically, a burger featured on the hit series Bob’s Burgers.
Don’t Fry For Me Argentina Burger [S7:E4 “They Serve Horses, Don’t They?”]
About the Episode
When Bob tries to save a buck or two by switching meat distributors, he finds himself in a meat-fraud sting led by none other than Hugo the health inspector. What could go wrong? (Apart from everything, that is)
About the Burger
While many of the other burgers I’ve made have come from the Bob’s Burgers Cookbook, this was a recipe of my own invention. I was drawn by the name of the burger – I’m a sucker for Andrew Lloyd Weber musicals. Furthermore, Argentina had already left the World Cup, so I no longer felt any animosity towards Argentina soccer.
I decided this burger should reflect Argentina as much as possible. I love lamb, and this is a perfect time to use it. I also read about a green Argentinian steak sauce called chimichurri. Rather than lettuce or arugula, I decided to included some sautéed onions, squash, and zucchini.
- 1 bunch flat parsley
- 1/3 cup oregano
- 1 head garlic
- 1 tsp red pepper flakes
- 2 tsp ground sea salt
- 1 whole lemon zest
- 2/3 cup extra virgin olive oil
- 1/3 cup red cooking wine
Finely chop the parsley, oregano, and garlic and place in a large bowl. Add the red pepper flakes, salt, and lemon zest. Combine. Add the liquid ingredients and stir to evenly distribute.
Working in batches if necessary, pulse the mixture in a food processor or blender until smooth.
The Veggies: Thinly slice one white onion, one medium zucchini, and one medium yellow squash. In a large skillet, sauté or fry to your liking. I did mine in olive oil and sautéed to translucency.
The Burgers: 1 lb of ground lamb (or beef, if you prefer) formed into 4 patties and seasoned well with salt and pepper. Cooking for approximately 5-6 minutes per side will reach “well” doneness.
The Fries: kick store-bought fries up a notch by sprinkling them with parsley flakes and garlic powder.
Build the Burger:
- Top bun
- Top bun
Serve with the fries, and maybe some extra sauce for dipping.
I liked this burger and gave it 5 Stars. Fair warning: the chimichurri is garlicky!
Krystal liked the burger, but got a piece of gristle. She also didn’t quite like the taste/texture of the lamb. She’s had lamb before mixed with beef, but I guess straight-up lamb isn’t her thing. Still, she loved the sauce, fries, veggies, and the concept and gave it 4 Stars, bringing our overall rating to
Due to our convention schedule, I won’t be cooking another Bob’s Burgers burger for at least two weeks. But never fear! When I return, we’ll try a new, as-yet-to-be-determined burger!
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Our featured image comes from Andrew Heath. Check out his website and – if it’s your thing – buy some of his art. I’m not on commission or anything, just doing my part to support a great and talented fan artist.