hamburger mornay with chimichurri sauce

Hamburger Mornay with Chimichurri Sauce

Here's another adventure in flavour mash-ups!

When you're bored and feel a sudden dash of inspiration at 3 in the afternoon and somehow have the energy to pull it all together and make it real - this is what happens. You end up creating something bizarrely delicious.

Now, I personally have never had a burger like this in Melbourne. I admit this doesn't look like your classic burger. It doesn't taste like one either. But a burger's a sandwich and depending on what you feel like, let your imagination run wild.

Why on earth would someone take on English, French and Argentinian cuisine to create a mash-up like this?

Well, because we can. The only laws in cooking are the ones you make as you go ;-)

It all started when the other day I brought home some leftover Chimichurri sauce from our production kitchen.

That thing is so good it would be a travesty to throw it away. There's enough olive oil in it so it freezes quite well too.

I digress.

hamburger mornay with chimichurri sauce


So, I thought, "what could we make with this sauce?". We had already done steaks over the weekend. Dee, my wife, was craving a burger. This was timely. We just happened to be at an Aldi store. Their brioche buns are awesome. These sweet-ish buns would complement the tangy chimichurri sauce beautifully.

Feel free to play around with your own combination of soft and hard cheeses. This was just my random concoction, which to my utter surprise worked quite well. But duh! It's melted cheese, of course, it's going to be good.

The only important thing is to be careful with the pan temperature. Burnt cheese sauce tastes horrible.

Chimichurri sauce

Chimichurri sauce is an Argentinian green salsa like Salsa Verde. Its tangy, and packed full of flavour. It's bright green, thanks to chopped herbs in oil.

For 1 portion

Parsley 20 g
Garlic 10 g
Oil, Olive 60 ml
Vinegar, red wine 15 ml
Juice, Lemon 1 ml
Onion, Red 10 g
Oregano, dry 0.2 g
Pepper, black 0.75 g
Salt 0.75 g

Simply blitz all the ingredients together in a blender.

Mornay (triple cheese) sauce

You can't really have a burger without cheese. A few weeks ago I had stumbled across a ridiculously delicious cheese sauce. I made it like a French Mornay sauce but instead of using gruyere cheese I threw in blue cheese, parmesan and cheddar. The cheddar makes it creamy. The blue cheese gives it a strong earthy taste. Kind of like having mushrooms. And the parmesan, although much sharper than gruyere gives the sauce a sharp taste.

The sauce is loosely based on a classic French Mornay sauce. The classic sauce is made from gruyere cheese but you'll notice in the ingredient list that I've gone a bit crazy with my cheese choices. Hey! If it tastes good, no complaints!

Again, for 1 portion (because it's easier to multiply up):

Parmesan 15 g
Cheddar 15 g
Blue cheese 10 g
Oil, Olive 30 ml
Flour, plain 10 g
Garlic 10 g
Milk 50 ml


  • Fry garlic in olive oil in a saucepan on medium heat
  • Add flour and toss until it blends with the oil and garlic
  • Add milk and heat it just short of bubbling
  • Add all the cheeses and whisk about until they all blend with the milk

Check the video for the consistency you want from the sauce. Make sure you remove all the lumps from the flour.

Making the burger

I haven't been too prescriptive about the condiments for this burger. You'll notice in the video that I added some grilled tomato, which, by the way, is delicious when sprinkled with a touch of salt. The direct flame cooking makes it

If you make this at home, do come back to tell me how it went. I'd love to hear about your adventure.

Other tips

In case you didn't notice, the barbeque is set up with a stone tray and volcanic rocks just below the grill I'm using to cook the burgers. That's why the flare-ups are much tamer. The volcanic rocks are great because they absorb the heat and make the grill super hot, They also tend to absorb the grease and prevent it from falling on the burner. You can find both the stone tray and the stones at your local Bunnings.

The buns, however, were grilled on the direct flame on low heat on the other side. That's how they've got thosrestaurant-stylele grill marks.

korean beef bibimbap bowl

Korean Beef Bibimbap (Mixed Rice with Veggies)

After bulgogi, this is a Korean cuisine favourite in the Feastively kitchen. It's the perfect dish to savour any seasonal veggies. It's packed with probiotic kimchi, lots of protein and oodles of flavour from Gochujang paste, a fermented soybean and pepper mixture. It's traditionally cooked by sauteeing the veggies and meats and served on a bed of rice cooked in a clay pot.

I still fondly remember my time in Seoul in the middle of winter when this would be a welcome dish. If you let the veggies cool down you can still have it in summer. Imagine a barbecued steak, sliced with its juices, sitting atop the sesame coated rice alongside these delicious veggies. Mmmm my mouth's salivating just thinking about it.

You can get gochujang at most Asian grocery stores. The pastes vary in terms of heat. I personally use the hot one and it's really not that hot.

Make sure you use a good quality sesame oil. We need this for adding a strong sesame flavour to the dish. You'll find these in most supermarkets in the Asian food section. I've used Chang's and Yeo's brand before and they're both good.

Kimchi can be a tricky one. I've had the ones from the supermarkets but they lack the full flavour profile. Ideally, you want a strong peppery flavour with vinegary sourness. The cabbage should have become nice and tender and absorbed much of the spice. Again, you'll be better off buying one of these from the Korean grocery stores in Melbourne CBD.

korean kimchi fermented cabbage

Let's make this:

korean beef bibimbap bowl

Korean Beef Bibimbap

This is perhaps one of the better known Korean dishes after bulgogi. Take my word for it, this is not a salad. This is a heavy duty, highly nutritious hunger buster. It's made with rice, sauteed veggies, beef mince, kimchi and egg. The secret ingredient that binds all the ingredients together is Gochujang, a fermented soybean and chilli paste. You can vary the heat on this dish to your liking. Gochujang is easily available at most Asian grocery stores. Traditionally this dish is cooked in a clay pot. That's how you get sticky rice at the bottom of the pot because it's only after the rice is cooked that the other ingredients are added to the bowl. But don't worry if you don't cook with claypots, you can easily make this at home and serve it in a regular bowl.

  • 60 ml Sesame oil (Try not using olive oil because it will change the flavour. Vegetable oil and canola oil are too mildly flavoured to make a difference.)
  • 80 g Gojuchang paste
  • 200 g Spinach
  • 240 g Carrot
  • 12 g Garlic
  • 300 g Rice (Best to use Sun rice medium grain. You can use other )
  • 800 g Beef mince (You can use stir fry ribbon cut. Alternatively, for a richer dish, use porterhouse steak and cook it as normal until medium rare and then slice into thin slices)
  • 30 ml Dark soy sauce (dark)
  • 4 g Sesame seeds (optional, for garnish only)
  • 80 g Kimchi
  • 4 Eggs
  1. Let's get started with prepping the carrots. Slice carrots into juliennes. If they're too tender, cut them into matchsticks. To learn how to Julienne carrots check out this Youtube video.

  2. Next, cook the rice. Add a pinch of salt to the rice as it's cooking. A good measure for cooking rice with the absorption method, to keep it nice and sticky, is 2 cups of water to a cup of rice. Cook it on a medium/low flame and never overload your pot. The weight of the rice above will squish the rice below and make it turn to mush. Generally, don't let the rice and water mixture rise above 5 centimetres.

  3. While the rice is cooking, let's get started on the condiments that'll be served with rice. Bring a tablespoon of sesame oil up to temperature and fry the garlic until it turns light brown.  Toss carrot juliennes and stir continuously. Since the juliennes are so thin, they'll cook very fast. So stay sharp. Season with a pinch of salt. As soon as the carrots feel a little limp, remove them from the pan.
  4. Next, wilt the spinach. No need to add more oil just yet. Simply season with a pinch of salt and the heat, along with the salt, will draw out the moisture. As soon as the leaves wilt, remove them from the pan.
  5. Fry the eggs one at a time. Season with a little salt and remove after 2 minutes. You don't want the egg cooked to the point that the yolk becomes too thick. A runny yolk will nap the rice and give the dish a creamier texture. remove from pan and keep aside.
  6. Finally, lower the heat to cook the beef mince. All we'll add to the beef mince is some dark soy sauce. Spread the beef out on the pan and let it cook gently so that the beef sweats a little. This will melt the fat and make the beef nice and granular instead of chewing on tasteless lumpy bits.
  7. Assemble the bowl as shown. Rice first, then a small pour of sesame oil. Then assemble the other ingredients as shown.

You can use other veggies for this too such as capsicum, mung bean sprouts, turnip, zucchini, cucumber and Korean native veggies such as Fernbrake. The combinations are endless.

You could even use chicken instead of beef. Make sure you pan fry the chicken with a little garlic and soy sauce for extra flavour.

korean beef bibimbap bowl