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Rach brings Argentina to game day with beef and chorizo burgers topped with a chimichurri-flavored sour cream sauce and served with cheesy potatoes.
"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 recipes from our "Game Day" episode, check out Rashad Jennings' Sliders With Bacon & Sesame Slaw, Josh Capon’s Tailgating Meatball Hero Bar and Emily Hutchinson's Chocolate Chip Cookie Cake.
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.