This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

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:
  • 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

Rachael Ray

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.