Peruvian Aji Verde Sauce Burger
A Peruvian-inspired beef burger topped with spicy aji verde, a green sauce of jalapeños, cilantro and lime.
- Prep
- 15min
- Cook
- 10min
- Total
- 25min
- Serves
- 4
- Calories
- 960per serving, est.
By Time for Burgers, updated
Cilantro stems belong in this sauce: they carry as much taste as the leaves and blend smooth, so weigh out the 60 g with both. Jalapeños, lime, garlic and a little oil go into the blender with the mayonnaise, and it comes out pale green, creamy and sharp.
Pepper jack melted over the patty adds a second layer of chile heat without another sauce, while raw red onion and tomato keep the burger fresh. Taste the sauce before you spread it. Jalapeños range from mild to fiery, and seeding them takes off only part of the heat.
Peruvian Aji Verde Sauce Burger
Prep 15 min, cook 10 min, total 25 min. About 960 calories per serving.
timeforburgers.com/recipes/peruvian-aji-verde-sauce-burger
Serves 4.
Ingredients
Instructions
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Make the aji verde sauce: In a blender or food processor, combine seeded jalapeños, 2 oz cilantro, ½ cup mayonnaise, 2 tbsp lime juice, 2 cloves garlic, 2 tbsp vegetable oil, and a pinch of salt. Blend until smooth and bright green. Adjust spice level by adding more or fewer jalapeños. Refrigerate until ready to use.
Form ground beef into 4 equal patties, about ¾ inch thick. Season both sides generously with salt and pepper.
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Cook patties for 4-5 minutes per side, until an instant-read thermometer in the center of a patty reads 160°F (71°C). In the last minute of cooking, top each patty with a slice of pepper jack cheese and cover to melt.
Toast buns cut-side down in the same skillet until golden, about 1-2 minutes.
Assemble burgers: Spread aji verde sauce generously on both bun halves. Place beef patties with melted cheese on bottom buns, layer with red onion slices and tomato. Crown with top buns. Serve with extra aji verde sauce on the side.
Tips
- Blend the jalapeños, cilantro, garlic, lime and oil first, then add the mayonnaise and pulse just until combined. Long blending can thin the sauce.
- Start with 2 jalapeños. You can blend in the third after tasting, but you can't take heat back out.
- Chill the sauce for at least 15 minutes. It firms up a little, and the raw garlic mellows.
Substitutions
- Aji amarillo paste for one of the jalapeños: about 15 ml gives a fruitier heat and a yellow-green tint.
- Monterey Jack instead of pepper jack: less heat, so the sauce stands out more.
- Ground chicken instead of beef: aji verde is often served with chicken anyway; cook the patties to 165°F (74°C).
Make ahead & storage
Aji verde keeps 3 to 4 days in a sealed jar in the fridge; stir it before using, since the top can darken. Cooked patties keep 3 to 4 days and reheat in a skillet to 165°F (74°C). Leftover sauce is good with fries, too.
