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Argentinian burgers with chimichurri
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2 x packs 2 Gourmet Burger Kitchen Beef Burgers
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, finely chopped
25g pack parsley, finely chopped
½ x 15g pack oregano, leaves finely chopped
3 tbsp Cholula Hot Sauce Original
4 brioche or burger buns
2 tomatoes, sliced
1. Heat a large nonstick frying pan and fry the burgers for 14-15 minutes over a low heat, turning occasionally until cooked through.
2. Meanwhile, whisk together the olive oil, vinegar and garlic, then stir in the parsley and oregano. Season to taste.
3. Drain off the excess oil from the frying pan and add the chilli sauce, cook for 1 minute, turning the burgers so they are well glazed.
4. Halve and grill or griddle the buns and add the tomato slices to the bases. Top with the burgers, drizzling over any chilli glaze from the pan. Spoon over the chimichurri and top with the bun lids.
Typical values per serving:
This recipe was first published in October 2019.