2019 Winning Derby Burger Recipe: Chimichurri Churchill Burger
Tori Poe wow-ed judges and foodies alike last year with her Chimichurri Churchill Burger which featured a unique tortilla-wrap bun, topped with Mexican Cheese Blend & fresh avocado, and smothered in homemade salsa golf & chimichurri.
- 100% Angus Ground Beef Chuck
- Ripened avocados (sliced & salted to taste)
- Shredded Mexican Cheese Blend
- Flour Tortillas, burrito size
- Salted Butter
- Jar of Pimentos (drained & dried)
- Garlic Cloves
- Bunches of Fresh Parsley
- Olive Oil
- Dried Oregeno
- Salt & Pepper
- Red Wine Vinegar
Shape beef into 1/3 lb. round patties. Cook Patties to well-done. While you’re cooking your patties, mix together your Salsa Golf & Chimichurri (see below).
Then add 1/2 Tbs. of butter to the skillet on medium to melt and spread around the pan. Warm tortillas 20-30 seconds or so, individually in a skillet.
Spread 1/2 to 1 tsp. of Salsa Golf to the middle of the tortilla and top with 2 Tbs. of shredded cheese.
Top this with the burger. Spread 1 Tbs. of Chimichurri sauce on the burger & add sliced avocado. Top with more cheese, then fold the tortilla corners over the top of your burger until it’s completely covered.
Pick of the tortilla-covered burger and turn it over in the skillet, so the folded side is on the buttered skillet. Let it stay until it is lightly browned (about 45 sec. or so). Flip & brown on the other side. Enjoy!