These burgers are perfect for barbecues with family or friends: the chimichurri-style mushroom sauce can be prepared in advance and added to the burger at the very end, making this recipe super simple and bursting with flavor.

Makes 4 servings

Preparation time: 30 minutes

Ingredients

Cut the mushrooms into strips about 2.5 cm (1 in) long, then sauté them in a skillet over medium heat with 1 tbsp of canola oil for 3 to 5 minutes, until golden brown; then set aside in a bowl.
In the same skillet, over low-medium heat, pour about 1 cup of water and heat gently. Add the dried mushrooms and simmer for a few minutes to rehydrate. Remove from heat, let cool, then cut the rehydrated mushrooms into about 2.5 cm (1 in) pieces. Add to the bowl with the sautéed mushrooms. * Don't throw away the mushroom water! It's full of flavor and can be used as a tasty base for a homemade broth or sauce.*
Finely chop the parsley and add it to the mushroom mixture. Add the oil and vinegar and mix well. Season with a pinch of salt and pepper and adjust the seasoning to taste. Optional: For a spicy kick, add a little fresh chili or hot sauce.
Shape the ground beef into 4 patties, each 150g. Preheat the grill to 400°F. Cook the patties for 4 to 5 minutes per side, or until cooked through. Remove from heat and set aside. Use the heat of the grill to warm the burger buns for a few seconds, just enough to lightly toast them.
Place the patties on the toasted bun bases. Add a few slices of Louis d'Or cheese, then top generously with mushroom chimichurri sauce. Close the burgers with the top buns.