Peruvian Style Burgers with Aji Sauce, Roasted Peppers, and Papas Fritas

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


For the patties:
16 ounces chuck, trimmed, cut into 1 1/2-inch cubes
16 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
1 3/4 teaspoons kosher salt
2 tsp ground cumin
1 small red onion, grated
For the aji sauce:
16 large green lettuce leaves, washed and trimmed
6 tablespoons mayonnaise
3 teaspoons lime juice
8 tablespoons freshly chopped cilantro
5 Serrano peppers
¼ teaspoon kosher salt
For the Grilled Roma Tomatoes & Peppers:
1 yellow bell pepper
3 Roma tomatoes, halved
2 tablespoons Colavita Olive oil
1 teaspoon kosher salt
For the papas fritas:
2 russet potatoes, peeled and sliced into “french fries”- about ¼” x ¼” x 2” pieces
1 tablespoons Colavita Olive Oil
1 tablespoons fresh minced garlic
1 teaspoon kosher salt
Vegetable oil, for brushing on the grill rack
6 soft kaiser rolls, unseeded, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the patties: In separate batches, pulse 8 oz at a time of the chuck and sirloin in a food processor 10 times. Combine the chuck, sirloin, kosher salt, cumin, and onion in a large bowl. Mix very gently to combine, being careful not to over mix the meat. Divide the meat into six equal portions, making a small indention in the middle to prevent the burgers from bulging. Set aside. To roast the peppers & tomatoes: Brush the whole pepper with 1 T olive oil and season with salt. Place pepper directly onto the fire and turn frequently, using tongs. Cook until the pepper is charred on all sides (7-10 minutes). Remove pepper from the grill and place it into a heat proof plastic bag. Close the bag and allow the pepper to steam and cool for about 15 minutes. Meanwhile, drizzle tomato halves with 1 T olive oil and salt, and place directly on the grill for 5-7 minutes, or until slightly softened with grill marks (turn as needed with tongs). Remove tomatoes from the grill and set aside. Remove peppers from the bag and peel off skins. Remove stems and seeds, and slice into thin wedges. To make the aji: In a blender, combine lettuce leaves, mayonnaise, lime juice, cilantro, Serrano peppers, and salt. Pulse until well blended. Pour into a bowl and set aside in a cool place. To make the papas fritas: Place potato slices in a bowl and toss with olive oil, garlic, and salt. Place fries on a medium hot grill, being careful not to drop fries through openings. Cook (with the grill lid on) at medium heat until golden brown, turning once, about ten minutes. Open the grill and cook an additional 1 to 2 minutes, turning once. When fries are crispy, set off to a warm section of the grill to prevent them from burning, or remove from heat. To prepare patties: Increase the grill heat if necessary to medium-high heat. Brush the grill with vegetable oil. Cook the patties for 3-4 minutes. Turn, and grill the patties until an instant-read thermometer inserted into the center of the patties registers 160 degrees F (for medium), about 4 minutes longer. During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast. To assemble the burgers, place a patty atop each bottom bun. Top each patty with an equal amount of roasted pepper and tomato, and a mound of the crispy papas fritas. Spoon a generous amount of aji sauce on the potatoes and the top of each bun- then top the burgers with the bun. Makes 6 burgers