Chimichurri burger
Chimichurri is a spicy Argentinian sauce which is often served with grilled meat all over Latin America. So it’s a perfect condiment for a beef-burger, particularly if you make the patties from Argentine beef. It’s just amazing, honestly!
Ingredients
Method
- De-seed the chillies and chop finely. Peel the onion and garlic, chop roughly.
- Put the onion, chilli, garlic & herbs into a small food processor and pulse for a few seconds until you get a rough paste.
- Mix this paste with the minced beef, season with salt & pepper and combine well.
- Divide into four portions, form balls then patties between your palms.
- If you have time rest the patties for 2-4 hours in the refrigerator. If not, chill them while you prepare the chimichurri sauce.
- Chimichurri sauce: Roughly chop the onion, garlic and chillies, then in a small blender pulse for a few second. Squeeze over the lemon juice, then add the grated zest of half the lemon. Add the rest of the ingredients and blend until you get a coarse paste. Spoon the sauce in a small bowl, set aside.
- Heat the barbecue, grill or griddle pan. Brush the patties with little oil.
- Cook the patties on both sides for one minute to seal, then for about 5 minutes turning occasionally, depending on how well-done you like your burger. For the last 2-3 minutes cover them with a slice of cheese if you want a cheeseburger.
- Transfer the burgers to a plate and rest them for 5 minutes (under cover).
- In the meantime cut the rolls or buns in half then grill them for 1-2 minutes. Put half teaspoon of chimichurri sauce on the lower half, place the burger on it, then spoon more sauce on the top.
- Enjoy!