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Playing How to Make Burgers with Chimichurri Special Sauce and Crushed Cheesy + Crispy Potatoes | Rachael Ray

"I had an Argentinian vibe in my mind when I came up with these beef and fresh chorizo burgers topped with my "special sauce": chimichurri mixed with sour cream and ketchup. On the side are crushed, crispy potatoes—think not-deep-fried potato skins—with a cheesy topping. I think you are going to love this burger night, and you know I am the self-proclaimed queen of burgers!" –Rach 

Pro Tip from Rach: Skip the sour cream and ketchup and you'll have a very basic, but absolutely delicious, chimichurri. Stir in ⅓ to ½ cup oil and serve with any protein (grilled steak, fish, etc.) or with vegetables. 

For more burger inspo, get 10 of Rach's most popular burgers of all time here.


For the Potatoes:
  • 10 medium thin-skinned white or gold potatoes (about 2 ¼ pounds)
  • Salt
  • 1 teaspoon granulated garlic
  • Pepper
  • Non-aerosol cooking spray
  • 2 cups queso blanco, Monterey Jack or easy-melting cheeses of choice 
  • ½ cup grated Parmigiano-Reggiano cheese
  • ½ cup finely chopped scallions (3 to 4) 
For the Chimichurri Special Sauce:
  • 1 cup packed parsley and cilantro, combined
  • 2 tablespoons fresh oregano, or 2 teaspoons dried
  • 1 large shallot, chopped
  • 4 large cloves garlic, crushed
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 3 tablespoons sherry or wine vinegar 
  • Salt and black pepper
  • 1 cup sour cream
  • ⅓ cup ketchup 
For the Burgers:
  • 1 pound ground beef (80/20%)
  • 1 tablespoon Worcestershire sauce
  • Salt and coarse black pepper
  • ½ pound fresh chorizo
  • Non-aerosol cooking spray
  • 4 burger rolls, split
  • Sliced pickles
  • Leaf or romaine lettuce, tomato and white onion


Serves: 4


For the potatoes, preheat oven to 500°F. 

Cover the potatoes with water and bring to a boil. Salt the water and cook until just tender, drain and cool. Halve and lightly crush the potatoes with bottom of a glass, flesh-side up, season with a little garlic, salt and pepper and spray with oil. Transfer to oven and brown, top with cheeses, melt and brown again, top with scallions. Serve five halves per person, 2 ½ potatoes total.       

While potatoes are boiling, prep sauce and burgers. 

For the chimichurri, pulse-chop all the ingredients up to the salt and pepper in a food processor. Combine with sour cream and ketchup to make the special sauce. 

For the burgers, preheat cast-iron skillet over medium-high heat. 

Rachael Ray 12-Inch Cast Iron Frying Pan

Rachael Ray 12-Inch Cast Iron Frying Pan

Place beef in a bowl and season with Worcestershire, salt and pepper, add chorizo and combine. Score meat and form four patties thinner at center for even cooking. Spray skillet and cook patties 8 minutes, turning occasionally.   

Build burgers: roll bottom, pickles and chopped or sliced onion, burger, lettuce and tomato, sauce and bun top. Pass extra sauce at table. Serve with potatoes.