The Gourmet Gaucho

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the chips on the top shelf until golden and the corn parcel on the bottom shelf until tender, 25-30 mins.
Meanwhile, grate the Cheddar cheese.

In a large bowl, combine the remaining garlic, breadcrumbs, water and salt for the breadcrumbs (see ingredients for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers, 1 per person. Pop onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

Halfway through cooking, turn the chips and sprinkle over the grated hard Italian style cheese.
Toss to coat, then bake for the remaining time.
At the same time, add the burgers to the middle shelf to bake until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, roughly chop the parsley (stalks and all). Pop into a small bowl with half the red wine vinegar and the olive oil for the dressing (see ingredients for amount). Season with salt and pepper, mix together, then set your chimichurri aside.

Heat a large frying pan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Stir in the remaining vinegar and allow it to evaporate fully, then remove from the heat. Stir the red pepper and chilli jam until combined. Taste and season with salt and pepper if needed.
When the burgers have 5 mins left, sprinkle over the Cheddar cheese and return to the oven for the remaining time.
Meanwhile, halve the burger buns, then add to the tray for the last 2-3 mins to warm through.