Yield: 4 burgers
Serve with Alexia Waffle-Cut Sweet Potato Fries

Ingredients:

Cilantro Chimichurri:
3 cloves garlic
1 large shallot
1 cup cilantro
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon salt
½ teaspoon crushed red pepper flakes

Burger:
1 ½ pounds ground sirloin
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
½ teaspoon black pepper
¼ cup minced yellow onion
4 hamburger buns
4 ounces cotija cheese, crumbled

Directions:

Cilantro Chimichurri:

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 forms a paste. Remove from food processor and set aside.

Burger:

Heat grill to medium-high heat; or use a grill pan (or non-stick sauté 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 thick smear of cilantro Chimichurri and cotija cheese. Serve with Alexia Waffle-Cut Sweet Potato Fries.