Argentine-inspired Gourmet Beef Burger

• Meanwhile, roughly chop the parsley (stalks and all).
• Peel and grate the garlic (or use a garlic press).
• To make your chimichurri dressing add the parsley, half the garlic, and half the red wine vinegar to a small bowl.
• Add 1 tbsp oil (double for 4p), season with salt and pepper, mix together, then set aside.
• Drain the sweetcorn in a sieve. Toss with the paprika, a pinch of salt and pepper and a drizzle of oil.

• In a large bowl, combine the breadcrumbs, remaining garlic, 2 tbsp water and ¼ tsp salt (double both for 4p).
• Add the mince, season with pepper and mix everything together with your hands. 
• Roll into evenly-sized balls then shape into 2cm thick burgers—1 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

• Place the beef burgers onto a lined baking tray.
• Spread the spiced corn out on the baking tray next to the burgers.
• Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.
• Once cooked, sprinkle the burgers with remaining cheese, return to the oven and allow to melt.

TIP: The burgers will shrink a little during cooking.

• Place a large pan over medium-high heat (without oil).
• Once hot, fry the chorizo until starting to brown, 3-4 mins. 
• Stir in the remaining vinegar and allow it to evaporate fully, then remove from the heat. Add the sweet chilli sauce and mix until combined. 
• Taste and season with salt and pepper if needed. Cover to keep warm.
• Pop the brioche buns, cut-side up, into the oven to warm through, 2-3 mins.