The “Bolivian Fricassé Burger” is a culinary creation that blends the beloved flavors of Bolivia with the universally popular format of a burger. At its core, this recipe is an homage to Bolivian “fricassé”, a traditional pork stew that has been a centerpiece of Bolivian cuisine for generations. Fricassé, known for its rich, hearty nature, features tender pieces of pork simmered in a tangy, spicy, and aromatic broth. It is typically spiced with ingredients like garlic, cumin, and aji amarillo (a yellow chili pepper native to South America), which lend it its characteristic warmth and depth of flavor.
This recipe aims to take that traditional essence and offer it in an entirely new way—a burger. Transforming a slow-cooked dish like fricassé into handheld food might appear unconventional, but it allows the age-old dish to meet contemporary tastes. With rapid globalization and the fusion of culinary cultures, this dish acts as a bridge between tradition and innovation, making Bolivian flavors more accessible and attractive to audiences that may not be familiar with the cuisine.
At the heart of the burger is a pork patty infused with the spices that define traditional fricassé: cumin, garlic, and achiote paste. Achiote paste, also known as annatto paste, is a must-have for bringing authentic Bolivian and Latin American flavors into the dish. It imparts an earthy, slightly peppery flavor and also gives the meat a vibrant reddish hue reminiscent of the fricassé’s signature broth. The pork is combined with egg and breadcrumbs to form juicy, tender patties that can hold their shape during cooking while remaining flavorful and moist.
To stay true to the bold, spicy profile of Bolivian cuisine, the dish incorporates pickled jalapeños and fresh red onions, which provide a tangy and slightly spicy crunch. These acidic elements act as a counterbalance to the richness of the pork and cheddar cheese, creating a harmonious interplay of flavors and textures. Topped with fresh coriander leaves for a touch of vibrancy, the burger captures the colors and spirit of Latin America.
The nod to authenticity doesn’t stop at the patties and spices. Even the finishing touches, like lightly toasted buns and the addition of cheddar cheese, are carefully chosen to modernize the dish without losing the essence of Bolivian flavors. For an adventurous eater or a Bolivian food enthusiast, this recipe brings the flavors of fricassé into a familiar and easy-to-enjoy form.
This inventive yet respectful twist on the Bolivian classic is a testament to how traditional recipes can evolve without losing their cultural roots. Whether you’re cooking it for a casual dinner, a family meal, or a get-together, the “Bolivian Fricassé Burger” brings bold, spicy, and comforting flavors to the table. It is a celebration of culinary creativity, a way to preserve traditional ingredients, and a delightful way to introduce Bolivia’s rich food heritage to a global audience.
Bolivian Fricassé Burger
Ingredients
Burger Patties
- 500 grams ground pork Preferably organic and freshly ground
- 1 tablespoon achiote paste For authenticity
- 1 teaspoon cumin Freshly ground for stronger flavor
- 1 teaspoon garlic powder
- 1 large egg lightly beaten
- ¼ cup breadcrumbs Preferably fresh or panko
- 1 teaspoon salt Adjust to taste
- ½ teaspoon ground black pepper Freshly ground
Toppings & Buns
- 4 medium burger buns lightly toasted
- 1 cup red onion thinly sliced
- ½ cup pickled jalapeños sliced
- 4 slices cheddar cheese
- 1 cup coriander fresh leaves for garnish
Instructions
- In a large bowl, combine the ground pork with achiote paste, cumin, garlic powder, beaten egg, breadcrumbs, salt, and pepper. Mix until just combined but avoid overworking the meat for tender patties.
- Divide the mixture into four equal portions and shape into patties, each about 1/2 inch thick. Refrigerate for at least 15 minutes to allow flavors to meld and patties to firm up.
- Preheat a grill or cast-iron skillet over medium-high heat (190°C/375°F). Grill the patties for 5-6 minutes on each side, or until the internal temperature reaches 71°C (160°F) and the exterior is crisp and browned.
- During the last minute of cooking, place a slice of cheddar on each patty and cover with a lid to melt the cheese.
- Assemble the burgers: Spread a light layer of mayonnaise on the bottom bun, then layer with the pork patty, red onion, pickled jalapeños, and fresh coriander leaves. Finish with the top bun.