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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.

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