The “Peruvian Aji de Gallina Burger” is a modern nod to one of Peru’s most beloved traditional dishes, Aji de Gallina, reimagined in burger form. Aji de Gallina, which translates to “chicken in chili sauce,” is a creamy, savory dish made with shredded chicken in a luscious, vibrant yellow sauce infused with “aji amarillo” peppers. These peppers are a cornerstone of Peruvian cuisine, offering a unique balance of bright heat and fruity sweetness. This burger retains the essence of the classic dish while presenting it in a fresh, portable, and incredibly satisfying way.
At the heart of this fusion creation lies the “aji amarillo”, a golden-yellow chili pepper that is both spicy and flavorful. It’s the defining element in many Peruvian recipes, imparting a distinctive depth of flavor to the dish. The “aji amarillo paste”, used here in the chicken patties, is what gives the burger its true Peruvian identity. Combined with rich, creamy “evaporated milk”—a traditional ingredient from the original dish—the patties are tender yet packed with bold, zesty flavors. Adding to the texture is “stale bread”, finely crumbled to act as a binding agent, mimicking how bread is used in the sauce of the classic dish.
While the original Aji de Gallina is often served over rice and garnished with hard-boiled eggs and black olives, this recipe strips things down to emphasize portability and builds the dish’s flavors directly into the burger. Instead of shredded chicken, “ground chicken” is used to craft juicy, flavorful patties that hold their own in a brioche bun. This subtle adaptation makes the dish more accessible, while still staying rooted in tradition.
The burger’s supporting elements are carefully chosen to complement its vibrant Peruvian flavors. The “brioche bun” provides a soft, slightly sweet foundation, while “lettuce”, “ripe tomatoes”, and creamy “avocado slices” add freshness and balance. Optional “fresh cilantro” ties the flavors together with its bright, herbaceous notes, aligning beautifully with the peppery, citrusy undertones of the aji amarillo.
This recipe not only highlights the adaptability of Peruvian cuisine but also underscores its growing influence in global culinary landscapes. It’s a fantastic example of culinary fusion that pays homage to its heritage while catering to contemporary eating habits. Traditional dishes like Aji de Gallina often rely on a slow-cooking process to develop their robust flavors. By transforming the dish into a quick, easy-to-make burger—ready in under an hour—the recipe modernizes a classic while maintaining its soul.
For anyone unfamiliar with Peruvian cuisine, the Aji de Gallina Burger serves as an approachable yet exciting introduction. It’s comforting, instantly familiar in its burger form, yet brimming with exotic flavors from South America. Each bite is a perfect marriage of spice, creaminess, and freshness, offering a culinary journey to Peru without ever leaving your kitchen. Whether you’re hosting a casual dinner, exploring adventurous cooking, or looking for a fun twist on burger night, this creation is sure to impress.
Peruvian Aji de Gallina Burger
Ingredients
Main Ingredients
- 500 grams ground chicken Preferably free-range for that deeper, robust flavor
- 2 tablespoons aji amarillo paste Look for it in specialty stores for authentic taste
- 1 cup evaporated milk A classic component for creaminess
- 1 cup stale bread Crumbled finely to bind the patties
- 1 large onion Finely chopped
- 2 cloves garlic Minced
- 1 tablespoon olive oil For sautéing
For the Assembly
- 4 pieces brioche buns Lightly toasted
- 1 cup lettuce leaves Washed and dried
- 4 slices fresh tomato
- 1 stalk fresh cilantro For garnish
Instructions
- Begin by making the chicken patties. In a large bowl, combine ground chicken, aji amarillo paste, evaporated milk, stale bread, chopped onion, and minced garlic. Mix thoroughly until the mass has a consistent texture and the components are evenly distributed.
- Heat olive oil in a pan over medium heat (around 175°C/350°F). Sauté a small amount of the mixture until the onions are translucent and aromatic, about 5 minutes. This will enhance the flavor of the patties.
- Shape the chicken mixture into four equal-sized patties. Season both sides with salt and pepper.
- In a large skillet over medium-high heat (approximately 190°C/375°F), pour a thin layer of olive oil. Cook the patties for about 6-8 minutes per side, or until they are golden brown and cooked through, reaching an internal temperature of 75°C/165°F.
- To assemble, place a leaf of lettuce on the bottom half of each toasted brioche bun, followed by a tomato slice, the chicken patty, avocado slices, and a sprig of fresh cilantro, if using.
- Finish with the top half of the bun, pressing gently to hold the burger together.