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 ūüėČ

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.