Dude, Cristian from Argentina here. I gotta say I really think you enjoy the flavour of our cousine and that makes me very happy. Keep on bringing this delicious fusion you make out of both our cokking cultures. Cheers for you man, god bless!
I made this burger the other day (minus the plantains) and it was tremendous. Had some nice heat and great flavor. My wife was telling her friends about it and I received a few requests for the link to this video as well as the Galimaro sauce. Thanks again for another amazing recipe!
WOW! Never heard of Red Chimichurri. I make the green stuff all the time, and there is nothing better on skirt steak.You are the burgermiester! Rock On Greg!
Great burger Greg!! I made it for a few people just yesterday and it was a huge hit. The provoleta and chorizo sends this thing over the top. I took your advice a long time ago and do my own grinds for burgers now. I'll never go back. For this I used 1/3 each: short rib, ribeye and brisket and ground the chorizo into a patty(just for easier eating).The fried plantains were an awesome twist for flavor and texture. Thanks for all you do and keep em' coming. I'd love to see your take on Lucille's Smokehouse Paul's Pub Burger. Temecula I know isn't right around the corner, but hey it's not as far as Umami Burger! Looking forward to your next video.
I still don't get how you maintain your figure with cooks like these. Great video (as always: simple/sweet, informative, AND you're selling at the same time!)... I appreciate your respect for everyone's time.
+The Real Drunkard Hu Thank you! I save these splurge type meals for my video days... Of course we just got back from Vegas the other day and I'm sure I put on a few pounds there... Wow!
Ad always a wonderful recipe Greg! I've found a nice tecnique for grilling provolone cheese, I freeze it a little in a transparent film to avoid condensation and than I go to the grill flipping it every 10 second, in order not to melt it too much and make it crispy. Anyway, this Saturday I have my first lesson to improve indirect grilling tecniques, I'm very excited!
Greg - I`m proud to confirm that this sauce is absolutely flippin delicious. Got in touch with the Galimaro lot and the lively Hefner family sent me some complimentary bottles to Germany straightway. Now I´m trying to establish a bit of a spearhead over here in terms of UA-cam coverage and some potential retail options and for a start everything looks pretty promising, just today I handed over a bottle to Tim and Sebastian from Sauerländer BBCrew, two really likeable chaps btw. I´m not into the food business at all, just a passionate foodie and I really hope this sauce will make its way, I never had a sauce from the shelves so close to "home made" before. Cheers, Peter
Love the burger! The meat, the chorizo, the chimichurri and specially the provoleta (great idea). But as an Argentinian myself, I've got to say that a gaucho would certainly frown upon the plantain. We not only don't cook plantain or bananas, it looks weird to us. And living in Argentina, I really wouldn't even know where to get ahold of a plantain.
Man, that red chimichurri sauce looks amazing. Putting that stuff in mayo takes things up a few notches, awesome combination. That provoletta is awesome, the pinnacle of grilled cheese. Using ground rib eye for the patty was a good call, a nice juicy, tender patty. The fried horsestring plantains adds a nice sweet crunch. That entire burger is pure spicy decadence Greg. I'm definitely making that with some of my homemade chimichurri and homemade mayo when I can. Killer burger man. Cheers.
Greg, I would love to buy a flat top for my Weber 22 charcoal grill. How much will it cost? Will it work with the Weber factory grill grate? Thanks Mark..
It looks more than yummy! I'm so proud to be an argentinian girl. We love burgers so much. And chimichurri it's our favorite sauce when it comes to eat steak, burgers or chorizo as well. It's so good that we can't get enough of it. Thanks to you to made this...you're the best! 😏
+Ballistic BBQ Ohh...that's awesome! We have so many delicious dishes to share with you that we can spend all day making them. That's one of the things that the people love about us: our food. ☺ So once again, I'm so thankful to you that I cannot wait to see what other dishes from us you can do on your channel. Keep doing great!
That cook top looks great! After watching your videos I found a manufacturer locally to make me stainless cook tops for my Kamado Joe divide and conquer system. Worked out great and the burgers are the best!
Greg another amazing video. I'm not a fan of homemade hamburgers, vegetables and the chimichurri sauce. But that burger looks KILLER! I would definitely give it a try. And the best part is the plantains, I'm puertorican and we love plantains in almost everything... Oh! and I love how down to earth you are. Keep the good work 👌
Greg, First, you had me with the ground ribeye and the grilled provolone!!! Second Ballistic Cook Top?? I am interested! Great cook and assembly as always! Well done my friend!
Greg! Nicely done. Looks really delicious. Thank you for the burger inspiration. I miss read the title. Thought it said guacamole. I'm makeing a guacamole burger for dinner. I have avocados. I sadly do not have your shopping list. Blessings ChefMike
im definately gona try this idea this weekend. i also love the skillet for the grill, u can pretty much make anything on it even mongolian grill foods.
+Lucky Silver I teamed up with a company in the outdoor cooking industry. I'll be posting a video very soon with a link of where to buy. Making them one at a time is pretty expensive, especially this quality. We're still coordinating a few things before we "go live" with sales.
Ballistic BBQ very nice. good luck with that. and keep up the awesome videos. they make me sooo hungry lol. i always love to show ur videos to my wife so we can make these awesome burgers on weekends. Great work Greg.
Amazing burger! Have you ever made another sandwich from South America? I spent two years down in Uruguay/Brazil and while there I fell in love these two: Choripan (a sausage sandwich of sorts) and a Xis (pronounced "cheese" it is a Brazilian cheeseburger). Anyways, I think you might enjoy these recipes!
i know i've seen videos where you specify you are using american kobe or wagyu or whatever. i'm really curious what your thoughts on regular, standard 80/20 chuck you see packaged, weighed at any local supermarket chain. Do you use that often or advise against it at all? I'm iffy on cooking burgers at home, just something i've always eaten at restaurants only.
Hi Greg, for the Provoletta you should first put the provolone on flour, cook it (so it will develope a crust, and not get deformed and slimed), and afterwards, just before serving, add the olive oil and the oregano. That's how I do it (I'm Argentinian BTW). Keep it up man! nice channel!
Any idea what's in the red chimichurri sauce, its unlikely we'd able to get some similar to that Australia, I was thinking trying to make my own. Plus that burger looked awesome, I'll defiantly give this one a go.
What a great cook Greg, you always make things look so easy and never disappoint. I wonder if a rib-eye steak on the Weber and the same ingredients on that bun would get you as excited---LOL.
Is it wrong to admit i watched this video twice to see the cheese? :D Great video! Can't wait to get some details on that flat-top. Shipping to Austria will be expensive, but my birthday is coming up... let's see! cheers!
Approved from Argentina! I would not use cilantro though, since it is more of a mexican flavour. We do not use it much here. Lettuce or arugula would make it better. Argentinean chorizo is more wild meat, not too much processed like a regular sausage. I would send you some if I could! Cheers from argentina!
Hi Greg. I'm from Argentina and chimichurri is natural for us. we put in all kinds of meat, both baked and grilled. if you want to eat something good Argentine, I recommend you cook "choripan". in the channel "locos x el asado" You can find nice recipes. here it is always eats. It is like the burger for you. luck and greetings
Damn fine burger Greg, as usual. You are the True King of Burgers.. I am definitely gonna get one of your Ballistic Griddles when they come out too.. Cheers bud!!
Hi Greg Oriental burger "kofta burger" worth a try, patty ingredients:- minced lamb or mixed minced lamb and beef some parsley, garlic and Aleppo pepper all mixed up Topping:- thinly sliced onions with some parsley and tartoor sauce (sesame paste "tahini" mixed with yogurt and some garlic) Some Arabic bread or peta bread will be perfect. Great video btw Thanks
Greg!! greetings from Argentina. First of all let me say, the burger looks GREAT!!! Second and dont take in the wrong manner. We dont fries bananas ever, thats brasil and please dont mix us.. :). Some curios fact. The word "chimichurri" came from the deformation of "give me the curry". And are so many manners of make chimi as people on argentina. For betters result. Try grill the chorizo then cut buterfly and finish. And the provoleta take from the fridge to the grill no the flat. And thats the way so dont melt before form crust. MUCHOS SALUDOS!!!!!
When you flipped that Provolone, my tongue tried to sneak out of my mouth and lick the screen. I had to discipline it... That's an amazing burger, Greg! You score again, sir!
Greg, when I see you making such a towering burger, I want to paraphrase from the movie "Jaws": we need to get a bigger mouth. :-) There are lots of chimichurri recipes, and this is the first red one I have seen, so thanks for introducing it. It looks great! Here is a challenge: make a great veggie burger from scratch. I love meat, but we all know we should (and must) eat less of it. You got game? I'll work on my end and share with you, and I am not talking about just a portabella substitute, but a real patty that you can grill and have guests wondering. Maybe we can start with a rating of what is already on the market, find a consensus "best," and try to top it. I expect it will take about a year to find a winning recipe. I pledge a six-pack of local micro-brew to the contest.
I'm So glad to see my dear chimi churriii in one of your recipes! Thank you for that Greg! Saludos desde Argentina!
+Fabio Gimenez I'm a big fan of chimicurri Fabio! Cheers brother!
Dude, Cristian from Argentina here. I gotta say I really think you enjoy the flavour of our cousine and that makes me very happy. Keep on bringing this delicious fusion you make out of both our cokking cultures. Cheers for you man, god bless!
This is the first video I’ve ever seen that doesn’t have a single dislike after 5 years! That’s a testament to how great the vids are on this channel!
Another epic burger Greg! Going to have to try the sauce! Looks killer
+Smoky Ribs BBQ & Southern Cuisine Thank you Rus!
+Ballistic BBQ dude your cooking is amazing ya know a recipe for a Soy sauce burger you could make
The best looking burger I've ever seen on UA-cam :)
So original and packed with flavors, yum!
+heghineh Thank you very much!
I don't know how you come up with these recipes Greg, I'm just glad you do! Looked (and sounded) amazing.
+Gary Free My mind is a little twisted I think. Cheers Gary!
I made this burger the other day (minus the plantains) and it was tremendous. Had some nice heat and great flavor. My wife was telling her friends about it and I received a few requests for the link to this video as well as the Galimaro sauce. Thanks again for another amazing recipe!
WOW! Never heard of Red Chimichurri. I make the green stuff all the time, and there is nothing better on skirt steak.You are the burgermiester! Rock On Greg!
That burger is a work of art, absolutely
amazing
+bendlor Thank you very much!
Great looking burger. Congrats on this video making the Galimaro Sauce homepage.
Dang that looks good. Chimmichurri was the first sauce I ever made as a home cook. I love. It's also GREAT on brats with grilled sweet onions.
from Argentina we enjoy your videos! congrats for that burguer!
+Marcial Graciarena Thank you Marcial!
Great burger Greg, love the grilled cheese. That sauce looks great. The fried plantain is a great addition to the recipe. Nice job!
The BEST burger you've ever done!!! Sheer genius !!!
+BradKnowsAll Thank you Brad!
Another SENSATIONAL burger, Greg. Mate, I am addicted to your videos. Thanks again
+John Croxford Thank you John!
Great burger Greg!! I made it for a few people just yesterday and it was a huge hit. The provoleta and chorizo sends this thing over the top. I took your advice a long time ago and do my own grinds for burgers now. I'll never go back. For this I used 1/3 each: short rib, ribeye and brisket and ground the chorizo into a patty(just for easier eating).The fried plantains were an awesome twist for flavor and texture. Thanks for all you do and keep em' coming. I'd love to see your take on Lucille's Smokehouse Paul's Pub Burger. Temecula I know isn't right around the corner, but hey it's not as far as Umami Burger! Looking forward to your next video.
I still don't get how you maintain your figure with cooks like these. Great video (as always: simple/sweet, informative, AND you're selling at the same time!)... I appreciate your respect for everyone's time.
+The Real Drunkard Hu Thank you! I save these splurge type meals for my video days... Of course we just got back from Vegas the other day and I'm sure I put on a few pounds there... Wow!
GREAT JOB! great job on the recipe and awesome job on the Man bite you took
Even without the burger this would be amazing! That cheese looked incredible and those plantains too!
+MikeTheBarber63 Thank you Mike!
Ad always a wonderful recipe Greg!
I've found a nice tecnique for grilling provolone cheese, I freeze it a little in a transparent film to avoid condensation and than I go to the grill flipping it every 10 second, in order not to melt it too much and make it crispy.
Anyway, this Saturday I have my first lesson to improve indirect grilling tecniques, I'm very excited!
+Alessandro Trezzi Thanks Alessandro. Going to give your cheese technique a go!
I had a burger in London on the street at an Argentinian stall it was amazing they do amazing things with a grill.
I would like to try the Gaucho Burger. It looks amazing. ♡
Impressed! Where's the link to craycourt? Or is the new flat top (1/2) at another web-site? Thank you - as always.....
Greg - I`m proud to confirm that this sauce is absolutely flippin delicious. Got in touch with the Galimaro lot and the lively Hefner family sent me some complimentary bottles to Germany straightway. Now I´m trying to establish a bit of a spearhead over here in terms of UA-cam coverage and some potential retail options and for a start everything looks pretty promising, just today I handed over a bottle to Tim and Sebastian from Sauerländer BBCrew, two really likeable chaps btw. I´m not into the food business at all, just a passionate foodie and I really hope this sauce will make its way, I never had a sauce from the shelves so close to "home made" before. Cheers, Peter
Love the burger! The meat, the chorizo, the chimichurri and specially the provoleta (great idea). But as an Argentinian myself, I've got to say that a gaucho would certainly frown upon the plantain. We not only don't cook plantain or bananas, it looks weird to us. And living in Argentina, I really wouldn't even know where to get ahold of a plantain.
Man, that red chimichurri sauce looks amazing. Putting that stuff in mayo takes things up a few notches, awesome combination. That provoletta is awesome, the pinnacle of grilled cheese. Using ground rib eye for the patty was a good call, a nice juicy, tender patty. The fried horsestring plantains adds a nice sweet crunch. That entire burger is pure spicy decadence Greg. I'm definitely making that with some of my homemade chimichurri and homemade mayo when I can. Killer burger man. Cheers.
+GhostGaming Thank you for checking it out!
ohh man Greg.....truly an inspiration in burger design! I've been wanting to do a hard wood burger cook for awhile now.
+White Thunder BBQ I love cooking on hard wood and I was really happy with the olive. Burned hot and long.
Great job, saludos from Argentina.
I received my flatop today I can't wait to use it. any tips on how to season it or setting up a fire for it?
Nothing better than seeing a new video of yours in my subscription feed! Awesome video. Looks incredible! Super interested in trying that chimicurri!
+太郎 You'll dig it. Thanks for watching!
Another awesome burger Greg, I'm ordering some of that sauce. Great video my friend!
+Tom's Test Kitchen Thank you Tom. You're gonna dig the sauce!
Oh my god. This has my mouth watering!!! Looks so good!!!
+Ashley V. Thank you Ashley!
Greg, I would love to buy a flat top for my Weber 22 charcoal grill. How much will it cost? Will it work with the Weber factory grill grate? Thanks Mark..
It looks more than yummy! I'm so proud to be an argentinian girl. We love burgers so much. And chimichurri it's our favorite sauce when it comes to eat steak, burgers or chorizo as well. It's so good that we can't get enough of it. Thanks to you to made this...you're the best! 😏
+Paula Antonella Talavera Thank you Paula! I really love the Argentine food culture. Great stuff and you have reason to be proud!
+Ballistic BBQ Ohh...that's awesome! We have so many delicious dishes to share with you that we can spend all day making them. That's one of the things that the people love about us: our food. ☺ So once again, I'm so thankful to you that I cannot wait to see what other dishes from us you can do on your channel. Keep doing great!
That looks absolutely Awesome.. well Done.
Wow Greg, you're an artist! Wish I could get ahold of that chimichurri sauce!
+Andreas Grönvall It's good stuff bother!
That cook top looks great! After watching your videos I found a manufacturer locally to make me stainless cook tops for my Kamado Joe divide and conquer system. Worked out great and the burgers are the best!
+Jessie Henke Very cool Jessie. Thanks for watching!
Greg another amazing video. I'm not a fan of homemade hamburgers, vegetables and the chimichurri sauce. But that burger looks KILLER! I would definitely give it a try. And the best part is the plantains, I'm puertorican and we love plantains in almost everything... Oh! and I love how down to earth you are. Keep the good work 👌
+Marangely Alequin Thank you very much Alequin! Cheers! Visiting Puerto Rico is super high on my list. Cheers!
Wow, very impressive! Nice job Greg.
OMG dude! This might be my favorite one yet! I mean c’mon that’s insanely delicious! That cheese though!
Looks great and I'm going to make one of these this weekend. But why so much salt on everything? The sausage and cheese already have tons of salt.
Looks awesome. Did you ever consider grinding the chorizo in with the beef and making your patty?
Greg, First, you had me with the ground ribeye and the grilled provolone!!! Second Ballistic Cook Top?? I am interested! Great cook and assembly as always! Well done my friend!
+Daddy Cooks Thank you Phil! Yeah... Hoping the cook top will be well received. Fingers crossed!
+Ballistic BBQ I made my own chimichurri and instead of the chorizo and plantain crisps I used a flat refried tostone on the parm
+MinecraftAndMoShow Sounds really good! Tostone's are a great call!
Wow now that's a burger with a difference Greg. It looks sensational.
+FitAnge S Thank you Angie! It was more than a meal! Needed a nap for dessert!
Great tribute! Also liked your pronunciation of chimichurri is totally correct
+javier bonadeo Thank you Javier!
Hello! I am Brazilian and Gaucho ! I confess I 've never seen this sandwich here, but I will try ! Exellent recipe! =)
+Guilherme Strich That's because I made this up!
Hey Greg, hav'nt checked in in awhile, glad I did! Beautiful burger my friend, Heather and I have this one on the list Thanks brother!
+Gary Jennings Bro! I was wondering where you have been! Glad to see you're still about!
Greg! Nicely done. Looks really delicious. Thank you for the burger inspiration. I miss read the title. Thought it said guacamole. I'm makeing a guacamole burger for dinner. I have avocados. I sadly do not have your shopping list. Blessings ChefMike
+chef mike Love me some avocados chef!
That steak patty and that melted cheese patty!! Wow! Well done Greg, again!!
WOW, that is a killer south american style burger. one of my favorite ones yet.
you are my fav youtuber! please never stop making videos! Thanks :))
im definately gona try this idea this weekend. i also love the skillet for the grill, u can pretty much make anything on it even mongolian grill foods.
+Lucky Silver Thanks! Yeah, the grill top is SOOO versatile! I use it for so many things. Cheers!
Ballistic BBQ can i buy it somewhere or did you make it?? cuz i was thinking about making one lol
+Lucky Silver I teamed up with a company in the outdoor cooking industry. I'll be posting a video very soon with a link of where to buy. Making them one at a time is pretty expensive, especially this quality. We're still coordinating a few things before we "go live" with sales.
Ballistic BBQ very nice. good luck with that. and keep up the awesome videos. they make me sooo hungry lol. i always love to show ur videos to my wife so we can make these awesome burgers on weekends. Great work Greg.
Wow, that's an amazing burger.
+ArtMorte Thank you brother!
Any link to your griddle yet? Buying it day one!
Killer burger with a killer looking sauce. Great job.
+Mother's BBQ Thank you Chris. Primal brother!
That burger looked beautiful.
Amazing burger! Have you ever made another sandwich from South America? I spent two years down in Uruguay/Brazil and while there I fell in love these two: Choripan (a sausage sandwich of sorts) and a Xis (pronounced "cheese" it is a Brazilian cheeseburger).
Anyways, I think you might enjoy these recipes!
Nice Greg! That cheese....yumbo!
+TheWolfePit Thank you Larry!
Superb burger Greg.
Total flavorage going on there!
+Tango Joe Thank you Joe!
That is one awesome looking burger Greg off the chain!!
+Gary Williamson Thank you Gary!
I'll probably never eat a homemade burger as good as the ones you make man.
i know i've seen videos where you specify you are using american kobe or wagyu or whatever. i'm really curious what your thoughts on regular, standard 80/20 chuck you see packaged, weighed at any local supermarket chain. Do you use that often or advise against it at all?
I'm iffy on cooking burgers at home, just something i've always eaten at restaurants only.
I'd like to see him ground a chuck eye steak, its the fattier end of the chuck. lots of flavor, but more fat....but it costs a lot less than ribeye.
Hi Greg, for the Provoletta you should first put the provolone on flour, cook it (so it will develope a crust, and not get deformed and slimed), and afterwards, just before serving, add the olive oil and the oregano. That's how I do it (I'm Argentinian BTW).
Keep it up man! nice channel!
+Daniel Rodriguez oh, and pro tip: paint some bagguette bread slices with chimichurri, put it on a pan and toast it, then let it cool. best snack!
Any idea what's in the red chimichurri sauce, its unlikely we'd able to get some similar to that Australia, I was thinking trying to make my own. Plus that burger looked awesome, I'll defiantly give this one a go.
+Tom Christy The Latin Kitchen has a good red chimichurri recipe, if you wanna google it.
+Ballistic BBQ Thanks for that, I'll have a look.
will your flat grill be available for the webber 210 propane
+Bobby Mangano Semicircle first. If it is well received we will work on flattops for rectangular grills.
Looks amazing! Love freshly ground meat in anything, so much better!
Greg I have to know where u buy the buns. I'm in SoCal.
+Ricardo Carrion I bought these at a local "gourmet" market. I also go to "Bread and Cie" bakery and "The Rustic Bakery".
This looked like a burger with capitol B!
Cheers from Norway!
Wow Great Job, i Love your burger. Best wishes
+Christian Voit Thank you!
Diossss this burger looks amazing
You always make some amazing looking burgers Greg! Very nice & TFS :D
+Kulinary Kreations Thank you very much!
Ballistic BBQ I'm still waiting to hear of your new Burger Joint! :D
Vamos Argentina! La carne mas rica y las minas mas lindas. Thanks for making this video brother parrillero!
+Leandro Ariel Barreto Obrigado por assistir meu amigo! Saúde!
It's just small intestine you need to clean it, maserate in lemon juice and grill, crispy and tasty
What a great cook Greg, you always make things look so easy and never disappoint. I wonder if a rib-eye steak on the Weber and the same ingredients on that bun would get you as excited---LOL.
+John K Good question on that one! There's something about ultra high quality ground beef that gets my endorphins pumping though!
Is it wrong to admit i watched this video twice to see the cheese? :D Great video! Can't wait to get some details on that flat-top. Shipping to Austria will be expensive, but my birthday is coming up... let's see! cheers!
What model kitchen aid do you use?
Looks sooo yummy.. love your burgers Greg. Keep them coming.
That was a serious burger Greg. It had to be packed with flavor!
looks amazing, what kind of bun are you using?
+daveandlouise123 Brioche. Thanks for watching!
Can you sell cast iron tops for webers???
+A12345 The flattops will be on sell by the end of April.
Approved from Argentina! I would not use cilantro though, since it is more of a mexican flavour. We do not use it much here. Lettuce or arugula would make it better. Argentinean chorizo is more wild meat, not too much processed like a regular sausage. I would send you some if I could! Cheers from argentina!
Encontrarse a Sandals en lo profundo de los comentarios de este video no tiene desperdicio!
Hi Greg. I'm from Argentina and chimichurri is natural for us. we put in all kinds of meat, both baked and grilled. if you want to eat something good Argentine, I recommend you cook "choripan". in the channel "locos x el asado" You can find nice recipes. here it is always eats. It is like the burger for you. luck and greetings
+Federico Culpian Thank you Fredrico! An Argentine grill is super high on my "want list". I'll check out the channel!
Damn fine burger Greg, as usual. You are the True King of Burgers.. I am definitely gonna get one of your Ballistic Griddles when they come out too.. Cheers bud!!
Looks fantastic Greg! Nice glass of Melbec needed 🍷
+Seth Gittens Yes! Great call!
what are those plantains? Never seen that before
+pesiuber Yes they were! Green plantains... I kinda' pulled that trick out of my hat. Thanks for watching
Hi Greg
Oriental burger "kofta burger" worth a try, patty ingredients:- minced lamb or mixed minced lamb and beef some parsley, garlic and Aleppo pepper all mixed up
Topping:- thinly sliced onions with some parsley and tartoor sauce (sesame paste "tahini" mixed with yogurt and some garlic)
Some Arabic bread or peta bread will be perfect.
Great video btw
Thanks
+Hussein Jan Sounds great and I just happen to have a bag of Aleppo pepper!
Love that sizzling noise every time he takes a bite
+ThisIsLeor Thanks for watching!
I'm from Tulsa and I didn't know about this sauce... I'm going looking for this sauce now
+jafarym77 The sauce is made in Oklahoma City. Thanks for watching!
If the griddle doesn't cost an arm and a leg like most bbq accessories I will totally buy it
+crazyjd64 The cost will actually be way less expensive than the one I had made and this one is 1/4" thick stainless instead of 3/16".
That Galimaro sauce is made right here in my hometown, people need to find out how delicious it really is.
+soonernut I found out! Great stuff!!!! Thanks for watching
I would love one of those bbqs they are unreal not so sure I can afford one tho
That is a great one, man. Chimichurri with mayo... I should think about that...
Very good
+Dario Quiroga Thank you Dario!
Wow. Nice job.
+brewerfireguy Thank you brother!
Always great food BBQ love your videos.
+Vanessa Harris Thank you Vanessa!
Greg!! greetings from Argentina. First of all let me say, the burger looks GREAT!!!
Second and dont take in the wrong manner. We dont fries bananas ever, thats brasil and please dont mix us.. :).
Some curios fact. The word "chimichurri" came from the deformation of "give me the curry". And are so many manners of make chimi as people on argentina.
For betters result. Try grill the chorizo then cut buterfly and finish. And the provoleta take from the fridge to the grill no the flat. And thats the way so dont melt before form crust.
MUCHOS SALUDOS!!!!!
i mean theres gauchos in brazil too
do you ever cook with propane BBQ
+Bobby Mangano Yes, I own one propane gas grill. Used to be totally against gassers, but it's earned it's place in my patio.
Oh the cheese the cheese just looking wonderful over that burger. Maybe I missed it was that a pretzel bun? Anyway awesome as usual.
+LumberjackPa Thank you! Forgot to mention the buns! They were Brioche.
Pretzel or brioche the ingredients in between make the burger. Thanks.
+LumberjackPa Thanks again for checking it out.
Burger crazy.
Your buns looks great.
Thats what she said.
When you flipped that Provolone, my tongue tried to sneak out of my mouth and lick the screen. I had to discipline it...
That's an amazing burger, Greg! You score again, sir!
+Anonymoose LOL! Thank you! I have a weakness for toasted cheese!
Greg, when I see you making such a towering burger, I want to paraphrase from the movie "Jaws": we need to get a bigger mouth. :-)
There are lots of chimichurri recipes, and this is the first red one I have seen, so thanks for introducing it. It looks great!
Here is a challenge: make a great veggie burger from scratch. I love meat, but we all know we should (and must) eat less of it. You got game?
I'll work on my end and share with you, and I am not talking about just a portabella substitute, but a real patty that you can grill and have guests wondering.
Maybe we can start with a rating of what is already on the market, find a consensus "best," and try to top it. I expect it will take about a year to find a winning recipe. I pledge a six-pack of local micro-brew to the contest.