Inspired by Argentinian cooking, chimichurri mayo is the perfect herby, tangy and punchy condiment for this juicy burger. Serve in a brioche bun with pickled red onion and chips. What a burger!
Prep Time
35 min
Cuisine
Argentinian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, sulphites, egg, soya, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel the red onions and slice 1 [2]onion[s] into rings
Add the onion rings to a shallow bowl with the red wine vinegar and set aside to pickle
2
Cut the potatoes (skins on) into chips
Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Put the tray in the oven for 30 min or until crisp
3
While the chips are in the oven, grate the remaining red onion
Add the grated onion, panko breadcrumbs and beef mince to a large bowl with a generous pinch of salt and pepper
Mix thoroughly until fully combined, then shape into 2 [4] burger patties
Add the patties to a separate baking tray and put the tray in the oven for 15-20 min or until cooked through
4
While the patties are cooking, chop the parsley (including the stalks) and mint finely, discarding the mint stalks
Peel and finely chop (or grate) the garlic
Chop the red chilli[es] finely
5
Add the chopped parsley and mint to a pestle & mortar with a pinch of salt and a small splash of cold water
Grind the herbs to a paste, then add the mayonnaise, chopped garlic, chopped chilli (can't handle the heat? Go easy!) and 2 tsp [4 tsp] of the red wine vinegar from the pickled onions – this is your chimichurri mayo
6
Heat a large, wide-based pan (preferably non-stick) (or griddle if you have one), over a medium-high heat
Once hot, add the brioche, cut-side down, and cook for 3 min or until toasted and charred, then set them aside until serving
Grate the cheddar cheese
7
Once the patties are done, remove the tray from the oven and top them with the grated cheese
Return the tray to the oven for 3-4 min or until the cheese has melted – these are your cheesy patties
While the cheese is melting, separate the little gem into leaves
8
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Top the base of the toasted brioche with some little gem leaves, the cheesypatty, some pickled onion, and a dollop of chimichurri mayo, then top with the remaining brioche
Serve the chips to the side with any remaining chimichurri mayo and salad
