Chipa bread is Argentina’s version of cheese bread. It is close to the Brazilian version, so use our Chebe Bread and no one will ever know.  And burgers may be All-American, but Argentina knows its meat better than most. So whip up some chimichurri sauce, make your ‘pampa’ burger and put it on a chipa bun, che!

Recipe and photo by Simply Gluten-Free

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Argentine Burgers on a Gluten Free Chipa Bun

Prep Time

40 mins

Cook Time

40 mins

Total Time

1 hr 20 mins

 

Course: Main Course

Servings: 4

Ingredients

Gluten Free Chipa Buns:

• 1 package (7.5 oz) Chebe Original Cheese Bread Mix
• 1 cup shredded Monterey jack cheese
• 4 Tbsp water
• 2 large eggs
• 2 Tbsp olive oil

Chimichurri Sauce (Prepare night before for flavors to mix):

• 5 cloves garlic peeled
• 1 leave bunch flat leaf parsley
• 2 Tbsp white balsamic or white wine vinegar
• ½ tsp dried oregano
• ½ tsp kosher or fine sea salt
• ¼ tsp freshly ground black pepper
• ¼ tsp red pepper flakes
• ¼ cup (maybe a touch more) olive oil

Argentine Burger Patties:

• 1½ pounds ground chuck 80 percent lean
• 2 cloves garlic grated or minced
• 1 tsp dried chili powder
• 1 tsp kosher or fine sea salt
• ½ tsp freshly ground black pepper
• 4 leaves large lettuce
• 4 inch (½ thick) tomato slices
• 4 slices red onion sliced very thin

Instructions

Gluten Free Chipa Buns:

1. Preheat oven to 375Line a baking sheet with parchment paper or a silicon baking mat.
2. Using a fork, blend the Chebe mix in a bowl with the cheese. Continue blending in the water, eggs, and oil. Mix for a couple of minutes, then finish off by kneading with your hands until the dough is smooth and well blended.
3. Divide the dough into four equal portions, roll into balls, and flatten into disks about 4 inches in diameter. Place on the prepared baking sheet and bake for 15 minutes.
4. Remove the buns from the oven, slice in half horizontally with a serrated knife and place the halves back on the baking sheet, cut side up. Bake for another 5 minutes. (The buns are best served hot – they can be prepared up to the point of being put back into the oven a little ahead and then baked for the last five minutes just before serving.)

Chimichurri Sauce:

1. Place the garlic cloves in a food processor and chop finely. Add the parsley and pulse several times until the parsley is finely chopped. Add the vinegar, oregano, salt, pepper, and red pepper flakes and process until combined.
2. With the machine running, add the olive oil and process until the mixture is thick and fully combined. If too thick, add a few more drops of olive oil.
3. Taste and add more salt and pepper if needed, the mixture should be very flavorful. Can be made a day ahead, store in a covered jar in the fridge.

Argentine Burger Patties:

1. Combine the ground beef, garlic, chili powder, salt, and pepper in a mixing bowl.
2. Divide into 4 equal sized portions. Shape into patties ¾ inch thick and with your thumb make a deep indentation in the center of each.
3. Heat a grill, grill pan, or skillet to high heat. Add the burgers and cook 3 – 4 minutes, flip and cook for another 3 – 4 minutes. Refrain from pressing down on the burgers as they cook to keep your burgers juicy.
4. Serve the burgers on the Chipa Buns with lettuce, tomato, onions slices, and chimichurri sauce.

Recipe Notes

Recipe by Simply Gluten-Free

his recipe works great with Chēbē Original Mix, but you may also try it with these Chēbē mixes: