This was a recipe taken from Viva la Vida by Rafael Palomino. Only I preferred the Chimichurri recipe he had in Fiesta Latina, so I've used that one. It says it makes 4, but I got 8 patties out of the mixture.
3 Tbsp garlic oil
1/4 cup Chimichurri (recipe follows)
burger toppings, to serve (sliced avocado, cheese, lettuce)
Combine the mince, oil and chimichurri in a large bowl. Mix thoroughly with your hands. Divide the meat into four 1/2 inch thick patties. Let rest for 15 minutes. (You can also make ahead up to this point and leave in the refrigerator. Just pull them out for 30 minutes before cooking.) Season generously before frying.
Heat a grill pan over high heat for 2 minutes. Oil the pan and cook burgers for 5 minutes on each side for medium rare.
Gently toast the inner side of the buns under the grill (broiler?) until just golden. Serve burgers on toasted buns with your choice of toppings.
3 cloves garlic
leaves from 1/2 bunch cilantro (coriander)
pinch of kosher salt
1/2 cup white balsamic vinegar
1 1/2 cups olive oil
Put everything but the oil in a blender and pulse until mixed. Slowly pour in the olive oil. Can be covered and refrigerated for up to 10 days.