Entree: Brazil – Rio Grande do Sul – Xis Gaúcho (A hearty gaucho-style Brazilian sandwich built with seasoned grilled beef patties, bacon, cheese, fried egg, and chimichurri)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground beef
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) black pepper
- 1/2 tsp (1.5 g) smoked paprika
- 1 tbsp (15 ml) Worcestershire sauce
- 8 slices bacon, approx. 8 oz (225 g) total
- 4 large sandwich rolls, about 4 oz (115 g) each
- 4 slices mozzarella or prato cheese, approx. 4 oz (115 g) total
- 4 large eggs, approx. 200 g total (without shells)
- 1 medium red onion, thinly sliced — about 6 oz (170 g)
- 1 large ripe tomato, sliced — about 6 oz (170 g)
- 2 tbsp (30 ml) vegetable oil (for cooking)
- 2 tbsp (30 g) unsalted butter (for toasting rolls)
- Salt and black pepper to taste

For the chimichurri
- 1 cup (packed) fresh flat-leaf parsley, chopped — about 1 oz (28 g)
- 3 tbsp (45 ml) red wine vinegar
- 1/3 cup (80 ml) extra-virgin olive oil
- 2 garlic cloves, minced — about 6 g
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) red pepper flakes
- 1/2 tsp (3 g) salt
- 1/4 tsp (0.5 g) black pepper
- 1 tbsp (15 ml) fresh lime juice or lemon juice (optional)

Instructions

1. In a bowl combine ground beef, 1 tsp kosher salt, 1/2 tsp black pepper, smoked paprika, and Worcestershire sauce. Mix gently and form into four 3/4–1-inch thick patties. Chill briefly while you prepare other elements.
2. Make the chimichurri: in a small bowl stir together chopped parsley, red wine vinegar, olive oil, minced garlic, oregano, red pepper flakes, salt, pepper, and optional lime juice. Let rest at room temperature for at least 15 minutes to meld flavors.
3. Preheat a grill or heavy skillet to medium-high heat. Cook bacon in a skillet until crisp, about 6–8 minutes. Transfer to paper towels to drain and keep warm.
4. In the same skillet or on the grill, sear the beef patties 3–4 minutes per side for medium, or to desired doneness. In the last minute of cooking, top each patty with a slice of cheese and cover to melt.
5. While patties cook, melt butter in a skillet over medium heat and split rolls open, cut-side down, and toast until golden, about 1–2 minutes.
6. Fry the eggs in 1–2 tbsp (15–30 ml) vegetable oil to desired doneness (sunny side up is typical for Xis). Season eggs with a pinch of salt and pepper.
7. Assemble: spread a spoonful of chimichurri on the bottom half of each toasted roll. Place the cheesed beef patty, 2 slices of bacon folded (approx. 2 oz / 57 g per sandwich), a slice or two of tomato, a few rings of red onion, and finish with a fried egg. Spoon additional chimichurri on the top half if desired. Close and press slightly.
8. Serve immediately with extra chimichurri and crisp fries or mandioca frita if desired.