Fiery Peruvian Rocoto Pepper Burger: A Zesty Delight

The Peruvian Rocoto Pepper Burger is a bold and flavorful homage to the vibrant culinary heritage of Peru, a country celebrated for its dynamic fusion of indigenous ingredients and global culinary influences. This recipe encapsulates the essence of Peruvian cuisine, marrying traditional flavors with the familiar comfort of a burger to create a dish that is both exciting and approachable.

At the heart of this recipe is the rocoto pepper, a fiery yet aromatic chili that has been a cornerstone of Peruvian cooking for centuries. Known for its signature kick and unique fruity undertones, the rocoto pepper is a versatile ingredient often used in salsas, sauces, and iconic dishes like Rocoto Relleno (stuffed peppers). Its inclusion in this burger lends not only a pleasant heat but also a distinctive flavor profile that sets it apart from traditional spicy burgers. The pepper’s vibrant red hue and robust taste are a celebration of Peru’s culinary spirit, representing the boldness and diversity of the country’s gastronomy.

The recipe’s inspiration stems from Peru’s reputation as a gastronomic powerhouse, blending indigenous Andean flavors with Spanish, African, Japanese, and Chinese influences. Ingredients like fresh cilantro, lime, and shredded cabbage, used as garnish in the burger, highlight the zesty and herbaceous notes commonly found in Peruvian dishes. The avocado slices add creaminess and richness, a nod to the abundance of this fruit in South American cuisine, and Monterey Jack cheese brings a smooth, melty texture that harmonizes with the spicy beef patty.

Much attention to detail goes into crafting these burgers. The ground beef, preferably grass-fed for added depth of flavor, is seasoned simply with sea salt, black pepper, minced garlic, and the star ingredient—finely chopped rocoto peppers. This simplicity allows the pepper’s natural flavors to shine. Shaping the patties slightly larger than the buns ensures they remain perfectly sized after cooking, while the grilling or skillet-searing process brings about a satisfying caramelization.

As for presentation, this burger is all about balance. The soft, toasted buns provide a foundation that contrasts beautifully with the juicy, spicy beef patty and crisp shredded cabbage. The squeeze of lime juice at the end is more than a garnish—it’s an essential component, bringing acidity that cuts through the richness and enhances the complex flavors with a citrusy brightness.

The Peruvian Rocoto Pepper Burger stands as a culinary bridge, merging the comfort of an all-American classic with the adventurous, vibrant flavors of Peru. It’s a dish meant to excite both the spice seeker and the flavor explorer, offering an unforgettable bite that showcases just how transformative a single ingredient—like the rocoto pepper—can be. Perfect for a fun dinner, weekend cookout, or experimental kitchen session, this burger captures the heart of Peru in every flavorful mouthful. For an added touch of authenticity, consider pairing it with a side of aji sauce or a cool glass of chicha morada (a Peruvian purple corn beverage). Whether you’re a fan of smoky, spicy, or tangy flavors, this burger is sure to impress.

Peruvian Rocoto Pepper Burger

Elenor Craig

Discover the vibrant flavors of Peru with our Peruvian Rocoto Pepper Burger, a tantalizing fusion of spicy rocoto peppers, savory beef, and aromatic herbs. Inspired by the fiery cuisine of Peru, this burger offers a modern twist on traditional Peruvian ingredients, bringing a zesty bite to your dining experience.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch

Cuisine Peruvian

Servings 4 burgers

Calories 573 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Burgers

• 500 grams high-quality ground beef Preferably grass-fed for richer flavor
• 2 tablespoons finely chopped rocoto peppers Handle with gloves as they are spicy
• 1 clove garlic, minced Freshly minced for bold flavor
• 0.5 teaspoon sea salt To taste
• 0.5 teaspoon ground black pepper Freshly ground
• 4 medium burger buns Lightly toasted for extra texture
• 1 medium ripe avocado Sliced
• 4 slices Monterey Jack cheese Melts beautifully

Garnish

• 1 cup cabbage, finely shredded Adds crunch
• 0.5 cup fresh cilantro leaves Roughly chopped
• 1 medium lime Cut into wedges

Instructions

 

• In a large mixing bowl, combine the ground beef, finely chopped rocoto peppers, minced garlic, sea salt, and black pepper. Mix gently until just combined to avoid overworking the meat.
• Divide the beef mixture into four equal portions and shape each into a patty, slightly larger than the burger buns to accommodate shrinkage during cooking.
• Preheat a grill or skillet to medium-high heat (about 190°C/375°F). Cook the beef patties for 4-5 minutes on each side, or until they reach the desired doneness.
• Place a slice of Monterey Jack cheese on each patty during the last minute of cooking, covering with a lid or foil to help it melt.
• Toast the burger buns on the grill or skillet until golden brown and slightly crispy.
• Assemble the burgers by placing a patty on each bun bottom. Top with avocado slices, shredded cabbage, fresh cilantro leaves, and a squeeze of lime juice before capping with the bun tops.

Notes

For a creamier texture, consider adding a dollop of Peruvian aji sauce over the patties. Rocoto peppers are quite spicy, so adjust to taste if you’re sensitive to heat.

Nutrition

Calories: 573kcalCarbohydrates: 30gProtein: 31gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 91mgSodium: 772mgPotassium: 729mgFiber: 5gSugar: 5gVitamin A: 597IUVitamin C: 24mgCalcium: 302mgIron: 5mg

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