Argentine-inspired Gourmet Beef Burger
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Argentine-inspired Gourmet Beef Burger

Argentine-inspired Gourmet Beef Burger

with chorizo jam, charred sweetcorn and cheesy chips

Chimichurri, chorizo jam, juicy beef, spiced corn—the elements of this dish are inspired by the dynamic cultural and culinary offerings found in the South American nation of Argentina, while a taste of home appears in the form of golden and crispy potato chips.

Eat Me First
Total Time40 minutes
Cooking Time35 minutes


Serving amount

250 grams

Beef Mince

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

100 grams


(Contains Milk)

100 grams

Grated Cheese

(Contains Milk)

2 pack(s)


2 unit(s)


5 grams


2 sachet(s)


(Contains Mustard)

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)

3 unit(s)


1 pack(s)


(Contains Wheat)

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)5680 kJ
Energy (kcal)1357 kcal
Fat64 g
of which saturates27.8 g
Carbohydrate129.1 g
of which sugars22.1 g
Dietary Fiber2.1 g
Protein66.3 g
Cholesterol0 mg
Salt6.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pan with Lid


Cook the Chips
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
  • Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
  • When the oven is hot, cook on the top shelf until golden, 25-30 mins. Turn halfway through.
  • Once cooked, sprinkle over half the cheese and allow to melt, 2-3 mins.
Make the Chimichurri
  • 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 paprika, a pinch of salt and pepper and a drizzle of oil.
Shape the Burgers
  • 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—one per person. IMPORTANT: Wash hands and equipment after handling raw mince.
Bake the Burgers
  • Place the beef burgers onto a lined baking tray.
  • Spread the corn out on the baking tray next to the burgers.
  • Place on the middle shelf of the oven until cooked through, 12-15 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.
  • Once the burgers are cooked, sprinkle with remaining cheese, return to the oven and allow to melt.

TIP: The burgers will shrink a little during cooking.

Make the Chorizo Jam
  • Meanwhile, 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, 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.
Finish and Serve
  • When everything is ready, divide the warmed buns between plates.
  • Drizzle the top buns with the chimichurri dressing.
  • Spread the chorizo jam over the base buns, then top with the burgers. Close with the top buns.
  • Serve the charred sweetcorn and cheesy chips alongside.