Horsemeat burger with sauce

INGREDIENTS:

For the chimichurri sauce:

•     1 bunch of parsley
•     40 g fresh oregano
•     1 clove of garlic
•     60 g fresh spring onion
•     1 small chili pepper, deseeded and finely chopped
•     the juice of half a lemon
•     3 dessertspoons of apple cider vinegar
•     120 g olive oil
•     salt and pepper

For the burger:

•     4 horsemeat burgers
•     extra virgin olive oil
•     fresh rosemary
•     salt
•     pepper
   

METHOD:

For the burger:
Heat the rosemary in some oil in a frying pan. Cook the burgers for 5 minutes on each side. Add salt and pepper to taste.

For the sauce:
Finely chop all the ingredients, put in a bowl with the lemon juice, vinegar and oil and leave overnight in the fridge. If you have time, leave the chimichurri in the fridge for a few days, stirring occasionally. While some prefer to blitz the ingredients, we recommend chopping them coarsely so that the sauce is not too liquid and remains on the meat.