Chimichurri Burger with Roasted Sweet Potato Fries via Marcia Selden

Marcia Selden Catering

September might feel like the beginning of fall to some, but to many others it means the return of the nightly back to school dinnertime dilemma, and the sentence that sends chills through many parents; the dreaded “I’m hungreeeee, what’s for dinnerrrr?!”  

Our mouth-watering chimichurri burgers are a sure-fire way to please everyone at the family table.  If you can’t wrap your arms around making home-made sweet potato fries, use the frozen ones, we won’t tell!

Enjoy this perfect weeknight recipe for Chimichurri Burger with Roasted Sweet Potato Fries.

Chimichurri Burger with Roasted Sweet Potato Fries


1 cup cilantro leaves 

¼ cup fresh mint leaves 

1 cup flat-leaf parsley 

6 cloves fresh garlic, peeled 

2 minced shallots

½ teaspoon hot pepper flakes 

1 cup extra-virgin olive oil 

3 Tablespoon Lime Juice

¼ cup white vinegar 

1/3 cup water 

1 teaspoon kosher salt 

1/2 teaspoon black pepper

Pulse the garlic, shallots, parsley, mint, cilantro, salt, pepper and red pepper in a food processor until roughly chopped. Add the oil, vinegar, lime juice and water and pulse to desired texture. 


1 ½ lbs. ground sirloin

1 tsp. garlic salt

1/2 tsp. black pepper

1/4 cup minced yellow onion

2 tbs. Chimichurri

4 hamburger buns

4 oz. Cotija cheese, crumbled

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 combine ground sirloin, garlic salt, black pepper, onion and chimichurri. 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 dollop of cotija cheese and chimichurri. 

Sweet Potato Fries: 

2 medium sweet potatoes, rinsed and dried
2 tbs. vegetable oil
2 tsp. smoked paprika
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. freshly-cracked black pepper
1/2 tsp. cumin 

1 tsp. Adobo seasoning
1/4 tsp. cayenne (optional)

Preheat the oven to 450 degrees.
Cut the potatoes into 1/4″ thin strips.  Combine remaining ingredients in a large bowl and toss with the potatoes until they are evenly coated.  

Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Do not to layer the fries or they will not get crispy.

Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries.

Remove once the edges slightly begin to brown and fries begin to crisp. Taste and sprinkle with more Kosher salt if needed.