Argentine Smash Burger with Chimichurri Sauce
For the Chimichurri
A few days before serving, make the chimichurri: In a small nonreactive saucepan, bring the water to a boil and add the salt and red pepper flakes. Remove from the heat and stir until the salt has completely dissolved. Let cool. Add the remaining ingredients and stir to combine. To store, pour into a glass jar, cover, and refrigerate for up to 1 week.
For the Burger
In a small bowl, whisk the sweet chilli sauce, tomato purée, smoked paprika, cider vinegar, honey and Worcestershire sauce. Cover with cling film and set aside.
In a second bowl, combine the mayonnaise and mustard with the spring onions. Season and set aside.
Oil the preheated barbecue ridge or drizzle some oil on a griddle pan and add the burgers. Over medium/low heat, cook for five minutes per side.
Brush the glaze over the burgers and continue to cook for a further 2 - 3 minutes, basting regularly.
Drizzle the burger buns with olive oil and warm on the barbecue. Build the burgers by adding tomato relish, salad leaves and slices of tomato. Top with the glazed burger, cheddar with a little chimichurri drizzled on top and pair with Trivento Reserve Malbec.
Recipe
For the Chimichurri
A few days before serving, make the chimichurri: In a small nonreactive saucepan, bring the water to a boil and add the salt and red pepper flakes. Remove from the heat and stir until the salt has completely dissolved. Let cool. Add the remaining ingredients and stir to combine. To store, pour into a glass jar, cover, and refrigerate for up to 1 week.
For the Burger
In a small bowl, whisk the sweet chilli sauce, tomato purée, smoked paprika, cider vinegar, honey and Worcestershire sauce. Cover with cling film and set aside.
In a second bowl, combine the mayonnaise and mustard with the spring onions. Season and set aside.
Oil the preheated barbecue ridge or drizzle some oil on a griddle pan and add the burgers. Over medium/low heat, cook for five minutes per side.
Brush the glaze over the burgers and continue to cook for a further 2 - 3 minutes, basting regularly.
Drizzle the burger buns with olive oil and warm on the barbecue. Build the burgers by adding tomato relish, salad leaves and slices of tomato. Top with the glazed burger, cheddar with a little chimichurri drizzled on top and pair with Trivento Reserve Malbec.
