Syamil’s Blogpost:
Ingredients
500g of ground beef (chuck cut)
2 tbsp paprika
2 medium-sized onions , diced or sliced
2 cloves of garlic, minced
salt and pepper to taste
Mustard
1 Iceburg lettuce
1 or 2 tomatoes
Burger Buns
Chimichuri Sauce
Dried Oregano
Dried Thyme
Dried Parsley
1 tbsp of paprika
1 tbsp of grounded chilli
2 cloves of garlic, minced
2 tsp of vinegar
Olive oil
Palm oil
Half a lemon
Salt and pepper to taste
Chili flakes
* Measurements for the sauce varies depending on how much you want to make – taste it along the way to make one that suits you
Method:
1. For the chimicuri sauce, put everything in a bowl and emulsify it well – set it
aside either outside or inside the fridge. The longer it is kept the more flavor
2. Sweat the onion on medium-low heat till it is translucent for 5-8 minutes, add in
the garlic at the end and cook for another minute
3. Once the onions and garlic are done add them into the beef patty mix, season
it with salt, pepper, and paprika – you can adjust the seasoning by cooking a
bit of the mix. Make beef patties – set them in the fridge for 30 minutes
4. On a medium-high grill put the beef patty on – making sure to not press it too
much to not lose the juice. Cook for about 3-4 minutes on each side
5. Before flipping the patty spread some mustard on the top and flip. Again
cooking for about 3-4 minutes. Put the cheese on top
6. When the burger is cooked fully thru, it is ready to be eaten. Its time to
assemble it all together. Spread the sauce at the bottom of the burger, put the
patty on, and top it off with crispy lettuce and a slice of tomato. Done!
Inspiration:
First and foremost, I love eating burgers. For the most part of my life, I have been
blessed travelling the world and the one thing that I must do in each country is to
find and eat the best burgers. There is just something about “comfort food” that
satisfies the grumbling belly. Do not get me wrong I appreciate and love fine dining
and proper meals, but if you had a bunch of friends at the house or after a late night
out the undisputed champion would always be “comfort food”. Looking at you
Maggi goreng.
The reason for the Chimichuri sauce was because, as mentioned I was visiting
Argentina, and this country it’s famous for its meat. During my time there I had the
opportunity to eat the infamous South American Assador. With the meat that they
grilled there would always be Chimichuri sauce to accompany it, so I figured why
not incorporated it with the burger and palm oil. Argentina meets Malaysia.
by 
