The chimi borrows its name from the Argentinian sauce, chimichurri, however the meaning behind its moniker is a long-standing mystery, as the two dishes draw no similarities and the buns are usually spread with salsa rosa.

Serves
4

Preparation

15min

Cooking

20min

Skill level

Easy
By
Average: 4.9 (5 votes)
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Ingredients

  • 500 g minced beef
  • 1 tsp dried oregano
  • 2 tbsp coriander leaves, finely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 egg, lightly beaten
  • 160 g (2 cups) cabbage, thinly shredded
  • 2 tbsp apple cider vinegar
  • 4 panini-style buns, halved
  • 1 tbsp vegetable oil
  • sliced tomato and flat-leaf parsley leaves, to serve

 

Salsa rosa

  • 200 g (⅔ cup) mayonnaise
  • 2 tbsp store-bought tomato sauce
  • 2 tsp mild mustard
  • 1 tsp Worcestershire sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 2 hours

Combine beef, oregano, coriander, onion and garlic in a bowl. Season with salt and pepper, then add egg. Using damp hands, mix to combine. Shape into 4 patties and refrigerate for 2 hours. Combine cabbage in a bowl with vinegar and 1 teaspoon of salt. Cover and refrigerate.

To make salsa rosa, combine all ingredients in a bowl. Cover and refrigerate until needed.

Heat a frying pan over medium heat and cook buns on both sides until golden and toasted. Set aside. Heat oil in frying pan and cook patties for 4 minutes on each side for medium, or until cooked to your liking.

Spread base of buns with salsa rosa, then top with patty, sliced tomato, cabbage, parsley and bun tops. Serve immediately.

 

Photography by Brett Stevens. Styling by Kirsten Jenkins. 

As seen in Feast magazine, June 2014, Issue 32.