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"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.
- 10 medium thin-skinned white or gold potatoes (about 2 ¼ pounds)
- 1 teaspoon granulated garlic
- 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)
- 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
- 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
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.
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.