Home-made beef burger with chimichurri sauce recipe

A classic beef patty with a punchy chimichurri (an Argentine green sauce made with parsley, garlic and dried oregano). This would be happy in a good, soft, burger bun, or whatever bun you prefer.

Prep time: 10 minutes | Cooking time: 10 minutes

SERVES

four

INGREDIENTS

• 600g best-quality minced beef with a high fat content

• 1 large garlic clove, peeled and crushed

• 1 small shallot, peeled and chopped

• 2 tbsp red-wine vinegar

• 4 tbsp olive oil

• 1 small bunch parsley, leaves picked and roughly chopped

• ½ tsp chilli flakes, or more to taste (or use fresh green chilli for a fruitier punch)

• 1 tsp dried oregano

To assemble

• 200g cheddar, thinly sliced

• 4 burger buns, halved and toasted

• 8 good-sized lettuce leaves

METHOD

1. Combine the mince with half a teaspoon of salt and a generous grinding of black pepper in a large bowl, kneading the mix very well. Divide into four and shape each portion into a burger about 1cm wider than the buns. Put to one side.

2. To make the chimichurri, blend the garlic with the shallot, red-wine vinegar, olive oil, parsley, chilli flakes and oregano to form a smooth sauce (or very finely chop and mix together in a small bowl). Season well to taste – you want it quite punchy and sharp.

3. Preheat the grill or get a griddle pan very hot. When ready to cook, grill or griddle the burgers for about three minutes on each side, until crisp and brown on the outside. I like mine to be still a little pink in the middle, but it’s up to you.

4. Top with a cheddar slice and pop back under the grill to melt and colour the cheese a bit – 30 seconds should do it.

5. Serve in the buns with lettuce and a good spoonful of chimichurri.