Argentine Smash Burger with Chimichurri SauceArgentine Smash Burger with Chimichurri Sauce
Argentine Smash Burger with Chimichurri Sauce
Argentine Smash Burger with Chimichurri Sauce
Trivento
Trivento
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Recipe - SuperValu Online
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Argentine Smash Burger with Chimichurri Sauce
Prep Time45 Minutes
0
Cook Time20 Minutes
Ingredients
1 cup/240 ml water
1 tbsp coarse sea salt
2 tbsp red pepper flakes
1/2 cup/15 g finely chopped fresh flat-leaf parsley
3 bay leaves
1 tbsp finely chopped fresh rosemary
2 tbsp finely chopped fresh thyme
1 tbsp finely chopped fresh orgeano
10 garlic cloves, finely chopped
1/4 cup/60 ml red wine vinegar
1/2 cup/120 ml extra-virgin olive oil
Six 10-oz/280-g rib-eye steaks
2 tsp Cider Vinegar
2 tbsp Mustard
2 tbsp Olive Oil
2 - Spring Onions chopped
4 - SuperValu Burger Buns
4 - SuperValu Fresh Irish Homestyle Beef Burgers
1 tsp SuperValu Honey
4 slices SuperValu Mature Cheddar Cheese
4 tbsp SuperValu Real Mayonnaise Squeezy Top Down 425ml
40 g SuperValu Rocket Leaves
2 tbsp SuperValu Smoked Paprika
75 ml Sweet Chilli Sauce
1 tbsp Tomato Puree
2 tbsp Tomato Relish (optional )
2 - Tomatoes sliced
1 tbsp Worcestershire Sauce
Directions

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.

45 minutes
Prep Time
20 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
1 cup/240 ml water
Not Available
1 tbsp coarse sea salt
Don Carlos Organic Seasalt Coarse (360 g)
Don Carlos Organic Seasalt Coarse (360 g)
€1.70€4.72/kg
2 tbsp red pepper flakes
Funky Soul Chilli Flakes (26 g)
Funky Soul Chilli Flakes (26 g)
€0.75€28.85/kg
1/2 cup/15 g finely chopped fresh flat-leaf parsley
Favourit Parsley (10 g)
Favourit Parsley (10 g)
€2.25€225.00/kg
3 bay leaves
SuperValu Bayleaf (10 g)
SuperValu Bayleaf (10 g)
€1.29€129.00/kg
1 tbsp finely chopped fresh rosemary
SuperValu Fresh Rosemary (15 g)
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
2 tbsp finely chopped fresh thyme
SuperValu Fresh Thyme (20 g)
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
1 tbsp finely chopped fresh orgeano
Funky Soul Oregano (11 g)
Funky Soul Oregano (11 g)
€0.69€62.73/kg
10 garlic cloves, finely chopped
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
1/4 cup/60 ml red wine vinegar
Don Carlos Red Wine Vinegar (500 ml)
Don Carlos Red Wine Vinegar (500 ml)
€2.80€5.60/l
1/2 cup/120 ml extra-virgin olive oil
SuperValu Extra Virgin Olive Oil   (1 L)
SuperValu Extra Virgin Olive Oil (1 L)
€5.89€5.89/l
Six 10-oz/280-g rib-eye steaks
SuperValu Fresh Irish Beef Rib Eye Steak (1 kg)
SuperValu Fresh Irish Beef Rib Eye Steak (1 kg)
€27.99/kg€27.99/kg
2 tsp Cider Vinegar
Biona Organic Cider Vinegar (750 ml)
Biona Organic Cider Vinegar (750 ml)
€4.39€5.85/l
2 tbsp Mustard
Maille Dijon Mustard (215 g)
Maille Dijon Mustard (215 g)
€3.85€17.91/kg
2 tbsp Olive Oil
SuperValu Olive Oil (1 L)
SuperValu Olive Oil (1 L)
€5.49€5.49/l
2 - Spring Onions chopped
SuperValu Scallions Bunch (1 Piece)
SuperValu Scallions Bunch (1 Piece)
€0.89
4 - SuperValu Burger Buns
SuperValu Burger Buns 6 Pack (300 g)
SuperValu Burger Buns 6 Pack (300 g)
€1.09€3.63/kg
4 - SuperValu Fresh Irish Homestyle Beef Burgers
SuperValu Fresh Irish Homestyle Beef Burgers (500 g)
SuperValu Fresh Irish Homestyle Beef Burgers (500 g)
€4.29€8.58/kg
1 tsp SuperValu Honey
SuperValu Honey Liquid Jar (375 g)
SuperValu Honey Liquid Jar (375 g)
€1.64€4.37/kg
4 slices SuperValu Mature Cheddar Cheese
SuperValu Mature Red Cheddar Cheese Slices (180 g)
SuperValu Mature Red Cheddar Cheese Slices (180 g)
€1.79€9.94/kg
4 tbsp SuperValu Real Mayonnaise Squeezy Top Down 425ml
SuperValu Real Mayonnaise (401 g)
SuperValu Real Mayonnaise (401 g)
€0.93€2.32/kg
40 g SuperValu Rocket Leaves
SuperValu Rocket (60 g)
SuperValu Rocket (60 g)
€1.00€16.67/kg
2 tbsp SuperValu Smoked Paprika
Funky Soul Paprika (39 g)
Funky Soul Paprika (39 g)
€0.89€22.82/kg
75 ml Sweet Chilli Sauce
Thai Gold Sweet Chilli Sauce  (200 ml)
Thai Gold Sweet Chilli Sauce (200 ml)
€2.19€10.95/l
1 tbsp Tomato Puree
Giauara Tomato Puree In Tubes (200 g)
Giauara Tomato Puree In Tubes (200 g)
€0.95€4.75/kg
2 tbsp Tomato Relish (optional )
SuperValu Signature Tastes Tomato Country Relish (300 g)
SuperValu Signature Tastes Tomato Country Relish (300 g)
€1.99€6.63/kg
2 - Tomatoes sliced
SuperValu Chopped Tomatoes (400 g)
SuperValu Chopped Tomatoes (400 g)
€0.55€1.38/kg
1 tbsp Worcestershire Sauce
Goodall's Worcestershire Sauce (125 ml)
Goodall's Worcestershire Sauce (125 ml)
€2.40€19.20/l

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.