Ecuadorian Potato Patty Burger Bursting with Latin Flavor

The Ecuadorian Llapingacho Burger is a modern culinary twist on one of Ecuador’s most iconic and beloved dishes: llapingachos. Rooted deeply in Ecuador’s Andean culinary traditions, llapingachos are savory potato patties stuffed with cheese, typically served as a hearty side dish or meal alongside meat, fried eggs, and a drizzle of “ají” — a bright and tangy hot sauce with a kick. Beyond its delicious flavors, llapingachos represent the heart of Ecuadorian comfort food, often enjoyed in bustling markets, at family tables, or as street food on cool mountain evenings.

This burger takes inspiration from this traditional dish, transforming the humble potato patty into the star of a fusion-style sandwich. By pairing the crispy, golden brown potato patties with fresh ingredients like lettuce, tomato, creamy avocado, and a punchy aioli or spicy ají sauce, the recipe bridges the vibrant flavors of Ecuadorian cuisine with the universal appeal of a gourmet burger. While the dish remains distinctly Ecuadorian at its core, the addition of modern burger elements makes it accessible and appealing to a global audience.

The star ingredient of the burger — the potato — is a nod to Ecuador’s agricultural heritage. The Andes Mountains, which span Ecuador, are the ancestral home of the potato and its countless varieties. Families in Ecuador have relied on potatoes as a staple crop for centuries, incorporating them into myriad dishes that reflect both culinary innovation and cultural pride. Yukon Gold potatoes, used in this recipe, bring a smooth, buttery texture that mimics the traditional potato varieties often used in making llapingachos. Stuffed with “queso fresco”, a mild and creamy fresh cheese, these patties stay true to the comforting textures that make the dish so iconic.

Beyond its cultural ties, the Llapingacho Burger is a playful way to reimagine a traditional comfort food within a modern context. It offers a balance of textures and flavors: the crispiness of the pan-fried potato patties contrasts beautifully with the softness of the toasted hamburger buns, while the creaminess of the avocado melds harmoniously with the sharp heat of ají sauce. For those familiar with llapingachos, this burger will bring a sense of nostalgia wrapped in a novelty presentation. For those exploring Ecuadorian cuisine for the first time, it offers a delicious introduction to its beloved flavors.

The topping components pay homage to the versatility of llapingachos, as avocados and tomatoes are staples in Ecuadorian households. Ají, always present on Ecuadorian tables, acts as the critical bridge to maintain the dish’s authenticity, imparting a tangy, spicy complexity that elevates every bite.

This recipe is more than a burger; it’s an invitation to explore Ecuadorian flavors in a new, approachable form. Perfect for a warm lunch or casual dinner, the Ecuadorian Llapingacho Burger brings tradition and modernity together on a plate, showcasing the country’s rich culinary heritage in a way that invites creativity and personal adaptation. Whether you’re reliving memories of Ecuador or tasting its essence for the first time, this recipe encapsulates the warmth, boldness, and heart of Andean cooking.

Ecuadorian Llapingacho Burger

Elenor Craig

Inspired by Ecuador’s beloved llapingachos, these potato patties take center stage in a mouthwatering burger that combines smoky, spicy, and creamy notes, truly a fusion of comfort and gourmet delight.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dinner, Lunch

Cuisine Ecuadorian

Servings 4 burgers

Ingredients

  

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Potato Patties

• 4 medium Yukon Gold potatoes peeled and diced
• 1 cup queso fresco crumbled
• 1 tbsp butter
• 1 tsp salt
• 2 tbsp vegetable oil

Burger Toppings

• 4 hamburger buns toasted
• 4 slices tomato
• 1 avocado sliced
• 4 leaves lettuce
• ½ cup Aji sauce or any hot sauce

Instructions

 

• Boil the peeled and diced Yukon Gold potatoes in salted water until fork-tender, roughly 15-20 minutes.
• Drain the potatoes and mash them with butter and salt until smooth. Fold in the crumbled queso fresco.
• Form the potato mixture into thick patties, about the size of your palm.
• Heat the vegetable oil in a heavy skillet over medium heat. Fry the patties until golden brown on both sides, about 3-4 minutes per side.
• Toast the hamburger buns lightly. Build the burger by layering lettuce, a potato patty, tomato slice, avocado slices, and a drizzle of Aji sauce or hot sauce.
• Top with the other half of the bun and serve immediately.

Notes

For a smokier flavor, consider roasting the potato patties instead of frying. Try adding grilled onions for sweetness.

Did you give this recipe a whirl?We’re all ears to hear about your results!