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.