A delicious Argentine dish : from ground beef to roast beef

Argentinian grilled ground beef is a well loved dish that mixes minced beef with the taste of roast meat. It is a basic food in classic Argentine cooking. The meat carries strong seasoning and a firm crust from the grill giving diners a clear sample of true Argentine flavor.

To cook the dish, pick fresh minced beef that holds a fair amount of fat so the meat stays tender and tastes full. Warm olive oil in a pan, drop in chopped onion plus garlic and cook until the pieces turn gold. Add the beef and stir until no pink remains. Stir in Argentine spices - black pepper, paprika, ground coriander, oregano but also extra garlic and onion. Pour in barbecue sauce, let it bubble gently so the meat drinks up the flavor - grill patties for three to four minutes on each side. Serve with bread or a green salad.

Onion, garlic, ground red pepper, cumin and parsley push the meat taste further. A dash of soy sauce sharpens the overall flavor. If you soak the minced beef in spices as well as vinegar for a while, the taste grows deeper and the texture firms up.

For top results, buy fresh beef that was never frozen and add the spices early. A charcoal grill lends a smoky scent. Cook the meat long enough to lose raw color yet stop before it dries out. Do not press the patties while they grill - that step keeps the juices inside. Let the cooked meat rest for a few minutes before you cut it so the flavors spread through every bite.

You have many simple ways to serve the beef. Spoon it into small tartar shells or cut it into tidy slices. Slide it into tacos or fajita wraps with sauce or vegetables for a relaxed meal. Set it beside French fries or place the platter in the middle of the table at a party - guests receive both bold taste and an eye catching dish.

Grilled minced beef sits at the center of Argentine food life. The dish needs few steps, feeds a crowd and carries the true flavor of Argentina straight to the plate.