Peruvian Burger with Aji Verde Sauce, Grilled Tomato, Egg and Queso Fresco

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Aji Verde Sauce:
2 bunches Fresh Cilantro
3 cloves Garlic
1 sm. Jalapeno
1/4c. fresh Lime Juice
1 1/2c. Mayonnaise
½ tsp. Salt
¼ tsp. Pepper

3lbs. Ground Chuck
1 sm. Yellow Onion, minced
¾ c. Peanuts, chopped
2 tsp. Salt
1 ½ tsp. Pepper
1 ¾ tsp. Cumin
1 ½ tsp. Tumeric
1 ½ tsp. Paprika

6 lg. Eggs
1 ½ tbsp. Butter
2 lg. Beef Steak Tomatoes, thickly sliced
6 Brioche Rolls, split
1c. Queso Fresco, crumbles

Vegetable Oil to brush grill


In a food processor puree together cilantro, garlic, jalapeno and lime juice. Once smooth add in mayonnaise and pulse until blended. Season with salt and pepper. Place in the fridge to cool until ready to serve.

In a large metal bowl place ground chuck, onion, peanuts, salt, pepper, cumin, tumeric and paprika. Using your hands, gently mix together until well incorporated. Form into 8oz patties.

Heat charcoal grill or preheat gas grill to medium high heat. Brush grill grates with vegetable oil. Place patties on grill and cook for 4minutes on each side. Allow to rest on a platter before serving.

Using a large cast iron skillet, place directly on grill grates and melt butter. Once butter is melted, crack eggs into cast iron skillet and cook “over easy”. While eggs are cooking place sliced tomatoes on the grill, cook slightly, just enough to form grill marks and set aside.

Toast Brioche rolls on grill. To assemble the burgers place patties on bun bottoms, top each with a slice of tomato, sprinkle with queso fresco crumbles, gently place the over easy egg on top (making sure not to break the yolk) and drizzle with the aji verde sauce. Serve immediately and enjoy!!