The Gourmet Gaucho
Cheeseburger, Chorizo Chimichurri, Cheesy Chips and Corn Avocado Salsa
Super indulgent and packed full of flavour, The Gourmet Gaucho is your favourite burger brought to the next level.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
160 grams
Sweetcorn
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 bunch(es)
Flat Leaf Parsley
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
60 grams
Diced Chorizo
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
3 tbsp
Olive Oil for the Chimichurri
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes. Drain the sweetcorn in a sieve. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
In a medium bowl, combine half the red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then stir through the tomatoes and avocado, and set aside.
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 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 chorizo in with the chimichurri, make sure you add all the oils from the pan.
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.
Add the burger buns to the tray for the last 2-3 mins to warm through.
When everything's ready, transfer your bottom buns to your serving plates, spread over the mayonnaise (see pantry for amount), then top with the burgers. Spoon over the chorizo chimichurri, then sandwich shut with the bun lids.
Add the corn to your tomatoes and dressing, then serve with the chips alongside your craft burgers.
Enjoy!
