The Ecuadorian Mote Pillo Pork Burger is a culinary adventure that masterfully blends Ecuador’s rich heritage with the universally loved appeal of a burger. It takes inspiration from the iconic dish known as mote pillo—a hearty and comforting hominy-based delicacy that symbolizes rural and urban Ecuadorian cuisine alike. By combining it with a succulent pork patty, this recipe reimagines tradition in a contemporary way, creating a dish that’s both hearty and innovative.
In Ecuador, food is deeply tied to culture, family, and tradition. Mote pillo is a beloved breakfast staple in the Andean region, particularly in areas like Loja and Cuenca. It’s made with mote, a type of hominy corn that has been boiled until tender, then cooked with scrambled eggs, milk, and fragrant herbs like cilantro. This dish is comforting, filling, and representative of Ecuador’s culinary love affair with maize products, which date back to pre-Columbian times. The mild sweetness of the corn and the creaminess of the eggs make this dish a favorite for starting the day, symbolizing simplicity and warmth.
By incorporating mote pillo into a burger, this recipe pays homage to tradition while also celebrating innovation. The base of the dish is a spiced ground pork patty seasoned with cumin, a widely used spice in Ecuadorian kitchens. The pork’s earthy, savory flavor complements the rich creaminess of the mote pillo, creating a harmonious layering of textures and tastes. The addition of fresh garnishes, such as lettuce, tomato, and red onion, brings brightness and crunch, ensuring each bite is as flavorful as it is satisfying.
The choice of components in the burger reflects the diversity and creativity of Ecuadorian cuisine. While the pork patty delivers indulgent heartiness, the mote pillo adds a truly unique dimension. Its creamy corn-and-egg mixture serves as more than just a topping—it’s the soul of the dish, connecting diners to the rich agricultural traditions of the Andean highlands. The bun serves as a neutral canvas, allowing the bold flavors of the filling to shine through. Using brioche buns elevates the dish further, bringing a touch of luxury and sweetness to the mix.
Another highlight of this recipe is its versatility. While it’s perfect as a main course for lunch or dinner, it could also serve as a fun brunch option, given that mote pillo is traditionally a breakfast dish. It’s a delightful dish that sparks curiosity and satisfies all in one bite. Additionally, the burger offers room for customization. A spritz of lime juice on the finished patties or swapping in spicy ketchup are great ways to elevate the flavor profile. Vegetarians can also adapt this dish by using a plant-based patty while retaining all the comforting elements of the mote pillo.
The Ecuadorian Mote Pillo Pork Burger is more than just a fusion meal—it’s a conversation between the past and present, between tradition and modernity. Whether you’re new to Ecuadorian cuisine or a long-time admirer, this dish offers an exciting way to explore the vibrant flavors of the country while rethinking how tradition can be reimagined in creative and tasty ways.
Ecuadorian Mote Pillo Pork Burger
Ingredients
Burger and Garnishes
- 1 pound ground pork preferably free-range
- 1 teaspoon ground cumin freshly ground for vibrant flavor
- 1 teaspoon salt
- 1 teaspoon ground black pepper freshly ground
- 4 medium burger buns preferably brioche
- 1 cup lettuce freshly washed
- 1 large tomato sliced
- 1 medium red onion thinly sliced
- 3 tablespoons mayonnaise
- 3 tablespoons ketchup
Mote Pillo
- 1 cup mote (hominy corn) cooked
- 4 small eggs beaten
- ¼ cup milk preferably whole milk
- 2 tablespoons butter unsalted
- 1 tablespoon fresh cilantro chopped
Instructions
- In a mixing bowl, combine the ground pork, cumin, salt, and black pepper. Mix until just combined and form into four equal patties.
- Preheat a skillet or grill over medium-high heat (200°C/400°F). Cook the patties for about 5 minutes on each side, or until fully cooked through and slightly charred.
- While the pork patties cook, prepare the mote pillo. In a saucepan over medium heat, melt the butter and add the hominy corn. Stir for about 2 minutes until the kernels are warmed.
- Lower the heat to medium-low. Pour in the beaten eggs and milk, stirring continuously until the eggs are scrambled and creamy, approximately 3-4 minutes. Fold in the fresh cilantro and season with a pinch of salt.
- Toast the burger buns until golden brown. Slather the bottom half of each bun with mayonnaise and the top half with ketchup.
- Assemble the burger by placing a lettuce leaf, a pork patty, a scoop of mote pillo, a slice of tomato, and finally a few rings of red onion on the bottom half of the bun.
- Crown each creation with the top bun and serve immediately.