The Peruvian Anticucho Burger is a culinary creation that blends traditional Peruvian street food flavors with the timeless appeal of a hearty burger. At its heart, this unique dish draws inspiration from “anticuchos,” a popular Peruvian delicacy consisting of skewered and marinated meats commonly grilled over open flames. Anticuchos are a cultural staple, tied deeply to the country’s culinary heritage, particularly within the Afro-Peruvian community. By transforming the spirit of anticuchos into burger form, this recipe offers a vibrant fusion that celebrates Peruvian traditions while catering to modern tastes.
Anticuchos, traditionally made from beef heart or other cuts of meat, are revered for their distinctive marinade, usually composed of aji panca (a smoky and slightly sweet chili paste), garlic, cumin, and vinegar. These bold and complex flavors are what make anticuchos a beloved street food. Capturing this essence, the Peruvian Anticucho Burger relies heavily on the same marinade ingredients to infuse the burger patties with a depth of flavor. The aji panca paste, in particular, is the star of the show, providing a savory backbone to the dish with mild heat and subtle fruity undertones.
This burger isn’t just about the patties, though; every element is carefully considered to create a cohesive experience of textures and complementary flavors. From the crisp lettuce and the lightly toasted burger bun to the creamy queso fresco and tangy red onions, each ingredient plays a role in balancing the robust seasoning of the beef. The addition of queso fresco, a soft and mild Latin American cheese, is a nod to Peruvian culinary practices and sets this burger apart from standard fare. For those unable to find queso fresco, substitutions like mozzarella or even mild cheddar can work, though they skew slightly from the recipe’s traditional roots.
The preparation of these burgers involves a marinade process that mimics the care taken with traditional anticuchos. By allowing the beef patties to rest in the marinade, the flavors permeate the meat, making each bite a burst of Peruvian-inspired deliciousness. Meanwhile, the technique of brushing the patties with reserved marinade as they cook mimics the way anticuchos are basted while grilling, ensuring a smoky, caramelized exterior that enhances their appeal.
The Peruvian Anticucho Burger offers more than just a meal—it’s an homage to the rich culinary traditions of Peru fused with a global favorite. It’s ideal for someone looking to elevate their burger game with exotic flavors while indulging in the comfort of a familiar dish. Whether prepared for a backyard barbecue, a casual dinner, or an adventurous twist on burger night, this recipe has the power to transport your taste buds to the vibrant streets of Lima.
What makes this dish truly special is how it brings together history, tradition, and innovation. It’s a reflection of how food continuously evolves while remaining rooted in cultural identity. The Anticucho Burger is proof that street food classics can seamlessly merge with contemporary favorites, creating something extraordinary that appeals to both the adventurous and the nostalgic.
Peruvian Anticucho Burger
Ingredients
Anticucho Marinade
- 3 tbsp aji panca paste A traditional Peruvian chili paste, known for its mild heat and fruity undertones.
- 2 cloves garlic minced
- 1 tsp cumin freshly ground
- ¼ cup red wine vinegar
- 1 tbsp olive oil extra virgin
Burger Patties
- 500 grams ground beef preferably lean
- 1 medium onion finely chopped
- 1 tsp salt to taste
- ½ tsp ground black pepper freshly ground
To Assemble
- 4 medium burger buns lightly toasted
- 4 leaves lettuce crisp
- 1 small red onion thinly sliced
- 4 slices queso fresco or a similar mild cheese
Instructions
- Start by preparing the anticucho marinade. In a mixing bowl, combine the aji panca paste, minced garlic, cumin, red wine vinegar, and olive oil. Stir well and let it sit for about 10 minutes to meld the flavors.
- In a larger bowl, combine the ground beef, finely chopped onion, salt, and black pepper. Mix gently to incorporate the ingredients evenly without overworking the meat.
- Add half of the anticucho marinade to the beef mixture, reserving the rest for later. Marinate for 20-30 minutes to infuse the aromatic flavors.
- Divide the beef mixture into four equal portions and shape each into a patty, ensuring they are slightly larger than the buns to account for shrinkage during cooking.
- Preheat a grill or frying pan over medium-high heat (about 200°C/390°F). Cook the patties for 4-5 minutes on each side, brushing occasionally with the reserved marinade for added flavor.
- To assemble the burgers, place a lettuce leaf on the base of each bun, followed by a patty, a slice of queso fresco, and a few slices of red onion. Top with the toasted bun lid.