Chef Jamie Robertson at Gaucho
‘This is a classic burger recipe and a really popular dish at Gaucho. Use quality beef from Argentina if you can get it; if not, buy Aberdeen Angus – both make fantastic burgers. Basting with chimichurri oil while grilling keeps the meat moist and gives it a spicy tang.’
150g minced beef
1 brioche bun
2 teaspoons of chimichurri oil or mild chilli oil
1 tbsp (heaped) chipotle or spicy tomato chutney
1 tbsp grape mustard mayonnaise
3 baby gem lettuce leaves
3 slices of plum tomato
1 slice of Spanish onion
1 banana shallot
A pinch of good-quality sea salt
A pinch of table salt and pepper
1 Dice the shallots and mix with the minced beef. Season with table salt and pepper and form into a patty.
2 Heat the grill and cook the patty to your preference, basting with chimichurri oil. Season with sea salt.
3 Cut the brioche bun in half, toast and place in the centre of the plate.
4 Top the base of the bun with the chipotle chutney, sliced plum tomato and the sliced raw onion ring, then place the burger on top.
5 Spread the grape mayonnaise onto the other half of the burger bun and top with the lettuce, then serve.