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
- 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
- 200g cheddar, thinly sliced
- 4 burger buns, halved and toasted
- 8 good-sized lettuce leaves
- 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.
- 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.
- 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.
- Top with a cheddar slice and pop back under the grill to melt and colour the cheese a bit – 30 seconds should do it.
- Serve in the buns with lettuce and a good spoonful of chimichurri.