Uruguay, a country often celebrated for its rich culinary traditions and love of fine beef, serves as the inspiration behind the Uruguayan Provolone Beef Burger. Known for its pristine pastures and grass-fed cattle, Uruguay takes pride in producing some of the most flavorful and high-quality beef in the world. This recipe celebrates that legacy by combining the country’s passion for savory, robust flavors with the universal appeal of a well-crafted burger—a dish that embodies indulgence and comfort.
At the heart of Uruguayan cuisine lies “asado”, a traditional barbecue rooted in the rituals of communal dining that bring families and friends together to feast on expertly grilled meats. This burger draws directly from those flavors, incorporating elements like smoked paprika and a juicy beef patty made from grass-fed beef, offering a tribute to Uruguay’s grilling culture. The beef used for these patties reflects the characteristics prized in Uruguayan asados—quality, freshness, and respect for the natural flavor of the meat. A higher fat content (70:30 meat-to-fat ratio) ensures the burger achieves a rich juiciness akin to the best steakhouse creations.
Equally central to this dish is the use of provolone cheese, another nod to Uruguay’s cultural influences. Uruguay’s culinary heritage has been heavily shaped by waves of European immigration, especially from Italy and Spain. Provolone, with its creamy texture and smoky undertones when melted, is a staple in both Uruguayan kitchens and “parrillas” (grillhouses). Here, the provolone is melted over the patty during the final stages of cooking, creating a luscious layer that boasts a deep, nutty flavor—a perfect counterpoint to the smoky beef.
The toppings also reflect a careful balance of textures and tastes, celebrating a mix of freshness and indulgence. Peppery arugula delivers a crisp, slightly spicy bite, while ripe slices of heirloom tomato add sweetness and juiciness. To complement these fresh produce elements, caramelized onions are included for their soft, rich, and tangy-sweet complexity. Layered on a toasted brioche bun, which brings a buttery warmth, these toppings work together to craft a burger experience that is not only indulgent but also sophisticated.
This dish also encourages flexibility and personal taste, offering notes for substitutions like smoked provolone or Gouda as alternatives to the standard provolone cheese. Meanwhile, the preparation process is straightforward, making it approachable for both novice cooks looking for a simple weeknight meal and seasoned chefs aiming to elevate their burger game.
The Uruguayan Provolone Beef Burger is more than just a meal—it captures the spirit of Uruguay’s love affair with great ingredients and bold flavors, blending traditional grilling practices with modern burger culture. Whether you’re someone who cherishes global culinary influences or simply a burger enthusiast, this recipe delivers an experience that feels both familiar and undeniably unique. With each bite, you’re taking a small journey into Uruguay’s vibrant food traditions—one where beef and cheese reign supreme, and meals are all about savoring the simple joys of good food with good company.
Uruguayan Provolone Beef Burger
Ingredients
Patties
- 500 g grass-fed beef preferably a 70:30 meat-to-fat ratio
- 1 tbsp olive oil extra virgin
- 1 tsp smoked paprika adds a smoky depth
- ½ tsp salt preferably sea salt
- ½ tsp ground black pepper
Toppings
- 4 slices provolone cheese thick-cut
- 4 pieces burger buns preferably brioche, toasted
- 1 cup arugula fresh and spicy
- 1 large heirloom tomato sliced
- ¼ cup caramelized onions homemade or store-bought
Instructions
- In a large mixing bowl, blend the beef, olive oil, smoked paprika, salt, and pepper. Use your hands to gently mix the ingredients, being careful not to overwork the meat.
- Divide the mixture into four equal portions and shape each into a patty slightly larger than the bun, as they will shrink during cooking.
- Heat a heavy-bottomed skillet or grill pan over medium-high heat (about 180°C/350°F). Once hot, add the patties and cook for 3-4 minutes on each side for medium doneness, adjusting the time if you prefer a different level of doneness.
- In the last minute of cooking, place a slice of provolone on each patty, cover the skillet with a lid to allow the cheese to melt perfectly.
- Meanwhile, toast the buns on the skillet or in a toaster until golden brown.
- Assemble the burgers by placing the patty with the melted provolone on the bottom half of each bun. Top with arugula, a slice of tomato, and a spoonful of caramelized onions. Cover with the top half of the bun and serve immediately.
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