The Gaucho burger

Love the food at Gaucho? Learn how to make the burger yourself!

The Gaucho burger
The Gaucho burger
Dice the shallots and mix with the minced beef. Season with table salt and pepper and form into a patty.
Dice the shallots and mix with the minced beef. Season with table salt and pepper and form into a patty.
Heat the grill and cook the patty to your preference, basting with chimichurri oil. Season with sea salt.
Heat the grill and cook the patty to your preference, basting with chimichurri oil. Season with sea salt.
Cut the brioche bun in half, toast and place in the centre of the plate.
Cut the brioche bun in half, toast and place in the centre of the plate.
Spread the grape mayonnaise onto the other half of the burger bun and top with the lettuce, then serve.
Spread the grape mayonnaise onto the other half of the burger bun and top with the lettuce, then serve.
1/5

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.’

Ingredients
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

Method
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.

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