Hamburgers with spicy chimichurri

Burgers are a popular staple in Argentina and you will often find them sold on street corners served simply with lettuce and tomato.

Credit: Rachel Tolosa Paz

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 750 g (1 lb 11 oz) premium minced (ground) beef
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1 tbsp olive oil
• 4 cheddar singles
• ½ small red onion, thinly sliced
• 4 sesame seed burger buns

Spicy chimichurri

• 1 large bunch parsley, chopped
• 2 garlic cloves, chopped
• 3 spring onions (scallions), white and green parts, roughly chopped
• 1 tsp chilli flakes
• 60 ml (2 fl oz/¼ cup) olive oil
• 1 tbsp red wine vinegar

Instructions

1. Place the mince, sea salt and pepper in a bowl and use your hands to combine well. Form the mixture into four equal-sized portions, then transfer to a plate and cover with plastic wrap. Refrigerate until needed.

2. To make the spicy chimichurri, combine the parsley, garlic, spring onion and chilli flakes in the small bowl of a food processor and process until well combined. With the motor running, add the oil, followed by the vinegar, to make a thick green sauce. Transfer to a bowl and set aside.

3. Preheat a grill (broiler) or frying pan over high heat.

4. Using wet hands, form each portion of beef into a patty. Use your hands to rub the oil over the patties. Place the patties under the grill or in the frying pan and firmly press down with a spatula to flatten. Cook the patties for 4 minutes, then turn over and top with the cheese singles and red onion. Cover loosely with foil and cook for a further 3 minutes, or until the cheese melts. Remove from the heat.

5. Slice open the buns and place a burger in each one. Top with a generous spoon of spicy chimichurri and serve.

Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99. Photography Rachel Tolosa Paz.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.