Veggie BurgersPeruvianMedium

Peruvian Quinoa Burgers with Aji Amarillo Sauce

Name: Peruvian Quinoa Burgers with Aji Amarillo Sauce
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 medium (about 5 oz) (150 g) red onion, halved and sliced into very thin half-moons; 3 tablespoons (45 ml) fresh lime juice; 2 tablespoons (6 g) fresh cilantro, finely chopped; ¼ teaspoon (1½ g) kosher salt; ¾ cup (140 g) white quinoa, rinsed in a fine-mesh strainer for 30 seconds; 1½ cups (355 ml) water; 8 oz (1 medium-large) (225 g) Yukon Gold potato, peeled and cut into 1-inch (2.5 cm) chunks; 1 cup (about ½ of a 15-oz can) (170 g) canned cannellini beans, drained, rinsed and patted dry; 2 tablespoons (30 g) aji amarillo paste; 2 cloves (6 g) garlic, finely grated or minced; 3 whole (45 g) scallions, white and green parts thinly sliced; ¼ cup (12 g) fresh cilantro, finely chopped; 1 teaspoon (2 g) ground cumin; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) black pepper, freshly ground; ¾ cup (45 g) panko breadcrumbs; 1 whole (50 g) large egg, lightly beaten; 3 tablespoons (45 ml) neutral oil (such as avocado or canola); ½ cup (115 g) mayonnaise; 2 tablespoons (30 g) aji amarillo paste; 1 tablespoon (15 ml) fresh lime juice; kosher salt, a pinch, to taste; 4 buns (280 g) brioche hamburger buns, split; 4 large leaves (40 g) butter lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Crisp-edged pan-fried patties of quinoa, creamy potato and white beans, flavored with fruity aji amarillo paste and finished with a creamy aji sauce and a tangy lime-marinated red onion salsa (salsa criolla).

Prep: 35 min
Cook: 30 min
Wait: 40 min
Total: 1 hr 45 min
Makes: 4 large burgers

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Ingredients

4 servings

For the red onion salsa
1 medium (about 5 oz) (150 g) red onion, halved and sliced into very thin half-moons
3 tablespoons (45 ml) fresh lime juice
2 tablespoons (6 g) fresh cilantro, finely chopped
¼ teaspoon (1.5 g) kosher salt
For the burgers
¾ cup (140 g) white quinoa, rinsed in a fine-mesh strainer for 30 seconds
1½ cups (355 ml) water
8 oz (1 medium-large) (225 g) Yukon Gold potato, peeled and cut into 1-inch (2.5 cm) chunks
1 cup (about ½ of a 15-oz can) (170 g) canned cannellini beans, drained, rinsed and patted dry
2 tablespoons (30 g) aji amarillo paste
2 cloves (6 g) garlic, finely grated or minced
3 whole (45 g) scallions, white and green parts thinly sliced
¼ cup (12 g) fresh cilantro, finely chopped
1 teaspoon (2 g) ground cumin
1 teaspoon (6 g) kosher salt
½ teaspoon (1 g) black pepper, freshly ground
¾ cup (45 g) panko breadcrumbs
1 whole (50 g) large egg, lightly beaten
3 tablespoons (45 ml) neutral oil (such as avocado or canola)
For the aji amarillo sauce
½ cup (115 g) mayonnaise
2 tablespoons (30 g) aji amarillo paste
1 tablespoon (15 ml) fresh lime juice
kosher salt, a pinch, to taste
To serve
4 buns (280 g) brioche hamburger buns, split
4 large leaves (40 g) butter lettuce leaves, washed and dried

Equipment (9)

Medium saucepan with lid (2–3 quart / 2–3 L)
Second medium saucepan for the potato
Fine-mesh strainer
Large mixing bowl
Potato masher or fork
Rimmed baking sheet lined with parchment paper
12-inch (30 cm) nonstick or cast-iron skillet
Thin metal spatula
Instant-read thermometer

Steps

Before you start

Aji amarillo paste is sold in jars in Latin American grocers and many supermarkets. Check the label: it should be paste, not whole dried chiles.
Start the salsa first; it needs 20 minutes to mellow while you cook the quinoa and potato.
The patties must chill for 30 minutes or they may crumble in the pan, so don't skip this.
The quinoa mixture should be fully cooled before you add the egg, or the egg will start to cook.

1
Make the onion salsa
- Place the sliced red onion in a small bowl and cover with cold water for 5 minutes, then drain well and pat dry; this removes the harsh bite.
- Return to the bowl and toss with the salsa lime juice, salsa cilantro and salsa salt.
- Leave at room temperature while you make the burgers.
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Ready when: Onions are slightly softened, bright pink and taste tangy rather than sharp
Tip: Soaking the onion in cold water first keeps the salsa crisp and mild.
2
Cook the quinoa
- Combine the rinsed quinoa and water in a medium saucepan.
- Bring to a boil over high heat, then reduce to low, cover and cook for 15 minutes.
- Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
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Ready when: All water is absorbed and the grains are tender with a visible white spiral tail
Tip: Don't lift the lid during simmering; the steam does the cooking.
3
Boil the potato
- While the quinoa cooks, put the potato chunks in a second saucepan, cover with cold salted water by 1 inch (2.5 cm) and bring to a boil over high heat.
- Reduce to medium and simmer for 12–15 minutes.
- Drain well and return to the hot pot for 1 minute to steam dry.
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Ready when: A knife slides into a chunk with no resistance
Tip: Dry potato is key; water makes the patties soft and hard to flip.
4
Mash and cool
- Mash the potato in a large bowl until mostly smooth, with a few small lumps.
- Mash in the white beans roughly with a fork or masher.
- Add the cooked quinoa, spread the mixture up the sides of the bowl and let it cool for 10 minutes until barely warm.
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Ready when: Mixture is only lukewarm to the touch
5
Stir the aji sauce
- In a small bowl, whisk together the mayonnaise, sauce aji amarillo paste, sauce lime juice and a pinch of salt.
- Taste and add more salt if needed.
- Cover and refrigerate until serving.
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Ready when: Sauce is smooth, evenly golden-orange and pleasantly tangy
Tip: Add aji paste a little at a time if you're sensitive to heat; brands vary.
6
Mix the burger dough
- Add the burger aji amarillo paste, garlic, scallions, burger cilantro, cumin, burger salt, pepper, panko and beaten egg to the cooled quinoa mixture.
- Fold with a spatula until evenly combined.
- Press a spoonful in your hand; it should hold together firmly and feel moist but not sticky.
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Ready when: A squeezed handful holds its shape without crumbling or leaving wet residue
Tip: If it feels wet, add 1–2 more tablespoons panko; if it crumbles, add a splash of water.
7
Shape and chill
- Divide the mixture into 4 equal portions (about 7 oz / 200 g each).
- With damp hands, press each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Place on the parchment-lined baking sheet, cover loosely and refrigerate for 30 minutes.
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Ready when: Patties feel firm and cold to the touch
Tip: Chilling is what stops the patties from falling apart when flipped.
8
Fry the first side
- Heat the oil in the 12-inch skillet over medium heat for 2 minutes until shimmering.
- Lay in the 4 patties and cook without moving for 5 minutes.
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Ready when: Underside is deep golden brown and releases easily when nudged with a spatula
Tip: If a patty sticks, give it another minute; the crust will release when ready.
9
Flip and finishOven 160°F / 70°C
- Carefully flip each patty with a thin spatula and cook another 4–5 minutes until the second side is golden and crisp.
- Check that the center reads 160°F (71°C) on an instant-read thermometer.
- Transfer to a plate.
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Ready when: Both sides are crisp and golden, and the center reads 160°F (71°C)
Tip: Lower the heat to medium-low if the crust darkens before the center is hot.
10
Toast and assemble
- Wipe the skillet and toast the split buns cut-side down over medium heat for 1–2 minutes until golden.
- Spread both halves with aji amarillo sauce, add a lettuce leaf, a patty and a generous spoonful of drained red onion salsa.
- Close and serve right away.
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Ready when: Buns are golden and lightly crisp on the cut sides
Tip: Drain the salsa before piling it on so the bun stays crisp.

Good to know

Tips

Rinse quinoa well; its natural coating (saponin) tastes bitter if left on.
Let the quinoa mixture cool and dry slightly before shaping for patties that hold together.
Use a thin metal spatula and flip once only for the crispiest crust.
Leftover aji amarillo sauce is great on roasted potatoes, grilled vegetables or eggs.

Make ahead

"Shape the patties up to 24 hours ahead, cover and refrigerate on the parchment-lined sheet. The sauce and salsa can be made up to 2 days ahead and refrigerated separately."

Storage & reheating

"Room temperature: cooked patties up to 2 hours. Fridge: store patties, sauce and salsa in separate airtight containers up to 4 days. Freezer: freeze cooked patties, separated by parchment, up to 2 months. Reheat patties in a 375°F (190°C) oven for 12–15 minutes (from frozen, 20 minutes) or in a skillet over medium heat until crisp and hot throughout."

Substitutions

aji amarillo paste → 1 tablespoon sriracha plus 1 tablespoon yellow bell pepper puree, or 1 tablespoon mild yellow chile paste. Aji amarillo has a fruity, medium heat; the substitute gets close but with a less distinctive flavor.
large egg → 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes. Makes the burgers vegan if you also use vegan mayo and buns; they will be a bit more delicate, so chill well.
panko breadcrumbs → Gluten-free breadcrumbs or quick oats. Use certified gluten-free products and buns for a gluten-free burger.
mayonnaise → Thick plain Greek yogurt or vegan mayonnaise. Yogurt gives a tangier sauce; add a pinch more salt.

aji amarillo latin american pan-fried peruvian quinoa vegetarian veggie burger

Steps

Make the onion salsa

Cook the quinoa

Boil the potato

Mash and cool

Stir the aji sauce

Mix the burger dough

Shape and chill

Fry the first side

Flip and finishOven 160°F / 70°C

Toast and assemble

Good to know

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