Peruvian Burguer with fry Sweet Potatos, Zarza Criolla and Cilantro Mayonaise
2 pounds ground chuck
1 1/2 teaspoon cumin
1 1/2 teaspoon salt
1 tablespoon ground fresh pepper
1 tablespoon minced garlic
1 1/2 tablespoon soya sauce
1 1/2 teaspoon achiote (Annato)
1 tablespoon onion powder
3 tablespoon red wine vinegar
2 tablespoon vegetable oil
2 red onions cut juliane
juice of 3 limes
4 tablespoon of Colavita Extra Virgin Olive oil
1 teaspoon salt
1 teaspoon pepper
2 tablespoons aji marillo paste (Yellow Peruvian chile)
(6 Ajis amarillos seedless, and rinsed in hot water.
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper.
All in the blender, until puree) *
1/4 cup mayonaise
1/4 taspoon salt
1/2 teaspoon pepper
2 tablespoon chopped cilantro
1/2 teaspoon lime juice
2 medium sweet potatos shreded
3/4 cup vegetable oil
3 cups pre washed bagged of Mache leaves
6 Kaiser rolls split
3 to 4 tablespoon vegetable oil, for brushing the grill
Preheat a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill with a cover, to medium high.
To make the patties, combine the chuck, cumin, salt, pepper, garlic, soya sauce, achiote, onion powder, vinegar and vegetable oil, in a large bowl, handling as little as possible. Shape into 6 patties to fit the rolls size. Loosely cover with a plastic wrap and set aside.
To prepare the Zarza Criolla, in a large bowl mixed the onions, the Aji Amarillo paste, the juice add the lime, olive oil, salt, pepper, tossed very good, cover with a plastic wrap, and set aside.
To prepare the mayonaise, in a small bowl combine the mayonaise, salt pepper, cilantro and lime juice, mixed well, cover with a plastic wrap and set aside.
Heat a large heavy nonstick fire-proof skillet on the grill with the vegetable oil until is very hot ad the sweet potatos and cook until crisp ( Make it in 2 badges), transfer to a paper towel to drain and then to a foil paper (Don’t wrap) place it in the corner of the grill to keep warm and crisp.
When the grill is ready, brush the grill rack with the vegetable oil, place the patties on the rack, cover and cook, turning once, until done to preference 5 to 7 minutes on each side for medium. Place the rolls cut side down on the outer edges of the rack to toast lightly, during the last 2 minutes of grilling
To assemble the burguers, spread 1 tablespoon (aprox) of the cilantro mayonaise on each roll bottom, equal portions of Mache leaves on each one, followed by the patty, equal portions of the zarza criolla and the crisp sweet potatos on top, spread the rolls top with the cilantro mayonaise and add to the burguer and serve.
Make 6 burguers
* Aji Amarillo paste (Yellow Peruvian chile), you can find it in Latino Markets in the frozen section.