Peruvian cuisine is a vibrant blend of cultures, flavors, and traditions that have evolved over centuries. At its heart are dishes that celebrate Peru’s diverse culinary influences, from indigenous ingredients to centuries-old links to Spanish, African, Japanese, and Chinese cuisines. One of the quintessential dishes within Peruvian gastronomy is “Lomo Saltado”, a stir-fry that symbolizes Peru’s fusion cuisine. This dish seamlessly marries indigenous Peruvian flavors with Cantonese cooking techniques, a legacy of Chinese immigrants who arrived in the region in the 19th century. The result is a deeply flavorful and highly adaptable dish traditionally made with marinated beef, tomatoes, onions, and soy sauce, all stir-fried together and served over rice with a side of crispy French fries.
When transforming “Lomo Saltado” into a burger, the aim is more than turning a stir-fry into fast food—it’s about honoring the essence of the original dish while innovating its presentation for a modern, global audience. The Peruvian Lomo Saltado Burger captures the spirit of this beloved staple and packages it into a crowd-pleasing entree that’s perfect for casual dining, backyard barbecues, or even a weeknight dinner. By bringing the flavors and ingredients of “Lomo Saltado” into burger form, this recipe becomes a tribute to Peru’s culinary adaptability and creativity.
The base of this fusion burger is thinly sliced tender sirloin steak, marinated in umami-packed soy sauce and Worcestershire sauce. These elements mirror the Asian influence on “Lomo Saltado’s” flavor profile, replicating the balance of salty and savory that makes the dish so beloved. The quick stir-fry technique used for the beef combines high heat and a splash of ingenuity, adding caramelized, crispy edges to the already flavorful meat. Fresh onions and tomatoes, which are iconic in traditional “Lomo Saltado”, join the mix, bringing acidity, sweetness, and a touch of tanginess to cut through the rich and savory beef.
Elevating the dish further are a few intentional choices that marry the stir-fry’s essence with burger culture. Brioche buns are used for their soft, pillowy texture and slight sweetness, a pleasing contrast to the tangy, sautéed elements. Provolone cheese, a mild yet creamy addition, melts over the warm steak, amplifying its decadence. The crowning touch is a sprinkle of fresh cilantro, a nod to Peru’s reliance on bright, fresh flavors that balance its heartier dishes.
Beyond simply being delicious, the Peruvian Lomo Saltado Burger connects with its roots by remaining accessible yet dynamic. While the original stir-fry is traditionally enjoyed with rice and French fries, this burger reimagines the dish into a handheld, layered creation—bringing a taste of Peru not just to dinner tables but also to backyards and bustling food trucks.
This dish showcases how culinary traditions can evolve to meet the needs of a modern, global food scene without sacrificing authenticity. Every bite of this Peruvian Lomo Saltado Burger mirrors the interplay of cultures, showcasing Peru’s rich heritage while celebrating the universal appeal of the burger. It’s a flavorful union of tradition and innovation, showing how food has the power to connect people, cultures, and flavors across time and geography.
Peruvian Lomo Saltado Burger
Ingredients
Burger Patty
- 0.5 kg sirloin steak sliced thinly
- 1 tablespoon soy sauce preferably dark
- 1 tablespoon worcestershire sauce
- 2 tablespoon olive oil divided
- 1 large red onion thinly sliced
- 1 large large tomato sliced into wedges
- 1 medium yellow bell pepper sliced into strips
- 0.5 cup red wine vinegar
- 4 medium burger buns preferably brioche
Garnishes
- 0.5 cup cilantro leaves
- 4 slice provolone cheese optional
Instructions
- Marinate the thinly sliced sirloin steak with soy sauce and Worcestershire sauce for about 15 minutes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated steak. Stir-fry until browned and slightly crispy at the edges, about 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil. Add the sliced onions and sauté until softened and golden brown. This should take about 5 minutes.
- Add the tomato wedges and yellow bell pepper strips to the onions, cooking until they soften slightly, approximately 3 minutes.
- Pour in the red wine vinegar, letting it simmer until it reduces slightly and melds with the sautéed veggies and meat, about 2 minutes. Return the steak to the pan and toss with the veggies.
- Toast the burger buns in a dry skillet or under a broiler until they are golden brown and fragrant.
- Assemble the burgers by layering the steak mixture on the bottom halves of the buns, topping with a slice of provolone cheese if desired. Finish with fresh cilantro leaves for a burst of flavor and the top half of the bun.
Notes
- For heightened flavor, consider marinating the steak overnight.
- Swap out steak with Portobello mushrooms for a vegetarian variant.