Labor Day Weekend may be over, but in Florida we grill all year. I have been eating so many burgers lately that it is bordering on an addiction. I love how cheap ground sirloin is and how many ways you can dress up a burger. I have been getting lots of inspiration lately from Shawnda and can’t wait to try out her Stuffed Hatch Chile Cheeseburger. Holy Yum!
But until I can find some hatch chilies here in Florida, Jorge and I whipped up some Cilantro Chimichurri Burgers. These really are the prefect quick weeknight meal! You can make your chimichurri on Sunday and store it until it’s burger night. And bake up some Alexia Sweet Potato Waffle Fries for a delicious, easy side. Then dinner takes all of about 15 minutes of work. Score!
Recipe Note: A traditional chimichurri is not pureed, but instead all the ingredients are finely minced. However I am lazy and it tastes the same if it's pureed. ;-)
In a food processor, puree garlic and shallot until finely minced. Toss in cilantro, olive oil, red wine vinegar, salt and red pepper flakes. Pulse a few times until cilantro is minced and a paste forms. Remove from food processor and set aside.
Heat grill to medium-high heat. Or use a grill pan (or even a non-stick saute pan) over medium-high heat.
In a large bowl mix together ground sirloin, worcestershire sauce, garlic salt, black pepper and onion. Divide into 4 equal parts and form into hamburger patties.
Grill patties for 4 minutes on each side, or until desired doneness. Remove from grill and cover with aluminum foil. Let rest 3 minutes.
Assemble hamburgers with buns and top with a healthy smear of cilantro chimichurri and cotija cheese.