Beyond Burger with Chimichurri
Ingredients
For the Chimichurri
8 tbsp olive oil
2 tbsp red wine vinegar
1 x 30g pack parsley, finely chopped
1 x 30g pack coriander, finely chopped
1 garlic clove, grated
1 small red chilli, finely chopped
Pinch salt & pepper
For the Burger build
1 tsp dried oregano
1 tsp hot smoked paprika
Pinch black pepper
2 tbsp olive oil
4 Beyond Burgers
4 plant-based burger buns
60g rocket
1 avocado, sliced
Instructions
Serves 4 | Prep Time 15 min | Cook Time 10 min
A juicy plant-based Beyond burger topped with vibrant chimichurri, creamy avocado, and peppery rocket for a fresh, herby twist.
1. Make the chimichurri
- In a bowl, combine olive oil, red wine vinegar, parsley, coriander, garlic, chilli, salt, and pepper.
- Mix well and adjust seasoning to taste. Set aside so the flavours develop.
2. Cook the burgers
- Mix oregano, smoked paprika, black pepper, and olive oil.
- Heat a pan over medium heat.
- Add the Beyond Burger patties and brush with the spiced oil.
- Cook for about 4 minutes per side, basting occasionally with the oil mixture.
3. Toast the buns
- Lightly toast the burger buns in a pan or toaster until warm and slightly crisp.
4. Assemble
- Add rocket to the bottom bun.
- Top with sliced avocado.
- Place the cooked burger patty on top.
- Spoon chimichurri generously over the burger.
- Finish with the top bun and serve immediately.
✅ Tip: Chimichurri tastes even better if made 10–15 minutes ahead, giving the herbs time to infuse the oil.