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, 25-30 mins.

Meanwhile, grate the Cheddar cheese.

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person.

Roll the mince into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto another baking tray.

Halfway through cooking, turn the chips.

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 the remaining red wine vinegar and the olive oil for the chimichurri (see pantry 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, then remove from the heat. Stir the red pepper chilli jelly until combined. Taste and season with salt and pepper if needed.

When the burgers have 5 mins left, sprinkle over the Cheddar cheese. At the same time, sprinkle the hard Italian style cheese over the chips and toss to coat, then return both 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.