Monday, 13 August 2018

Steak Beef Burgers with Black Garlic Chimichurri

A tasty twist on a traditional Argentine chimichurri salsa, using soft, treacly black garlic instead of fresh for a balsamic-like flavour. 

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My husband, who is from Argentina, is exasperated at me because I keep messing about with chimichurri and trying new flavour combos. 

I just can't help it. 

I've made rocket (arugula) chimichurri, mustard chimichurri and wild garlic chimichurri. And then, as if I thought I couldn't do anything else with it, this idea decided to keep me awake one night: chimichurri made with black garlic.

Oh YES. 




If you've never tried black garlic, it's just regular cloves of garlic but left to ferment. You actually end up with a sticky-soft, treacly clove of garlic in a pale brown papery skin that tastes almost exactly like rich, sweet balsamic vinegar. 

It's pretty cool. 

And the best bit? This dish is ready in about 20 minutes. 

I hope you love it. 

Steak Burgers with Black Garlic Chimichurri
Serves 4
Ingredients
400g steak mince/ground beef
pinch of sea salt
2 tsp olive oil (or other preferred fat)

For the black garlic chimichurri: 
small bunch of fresh parsley (about 30g)
2 cloves of black garlic, peeled from their papery skins
small pinch of salt
2 tsp white wine vinegar
2 tbsp extra virgin olive oil

Method
To make the burgers, put the beef in a bowl and add the salt. Mix well, and then divide into four, forming into burger patties. Wash your hands. Heat the olive oil in a frying pan and fry the burgers, turning occasionally, for about 6-7 minutes per side, until cooked through. 

While the burgers are cooking, make the chimichurri. In a small food processor, blitz the parsley, black garlic, salt, vinegar and oil until smooth. Alternatively, you can chop everything finely and mix together with a fork. It might be easier to actually mash the black garlic cloves alongside the edge of the bowl rather than try and chop them too finely. 

Once the burgers are cooked, serve them with the chimichurri. I love these served alongside a salad, olives and some sliced avocado. 


Made this recipe? Tag me in on a photo on Instagram at @joromerofood.  

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If you're looking for more quick meals ideas, check out this community ebook I contributed to. It's full of complete meals that cook up in 30 minutes or less and all the recipes are totally AIP compliant. Go check it out here! 








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