Yowsa! Causa Stuffed Burger With Salsa Criolla and Cotija Mayonnaise

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Salsa Criolla
1/2 cup very thinly sliced red onion (cut into curved slivers)
2 tbsp. minced jalapeno chile (no seed – if too hot, use less)
1/3 cup fresh lime juice
1 tbsp. minced cilantro
1/4 tsp. salt

Cotija Mayonnaise
1/2 cup grated cotija cheese
2 tbsp. minced fresh parsley
2 tbsp. mayonnaise

2 tsp. chipotle Tabasco
2 tbsp. brown sugar
1 tbsp. lime juice
1 tsp. lime zest
1/2 tsp. salt

Causa: (Potato filling for patties)
1 medium russet potato, peeled and diced*
1/4 cup water
1/4 tsp. salt, plus slightly more, to taste
1 tbsp. aji amarillo paste
1/2 tsp. roasted garlic
2 tbsp. lime juice
1/3 cup grated cotija cheese

2 tsp. salt
1/2 tsp. black pepper
1 tbsp. Worcestershire
2 1/4 lbs. freshly ground beef chuck

Other Components:
Olive oil for grill
6 good quality hamburger rolls, split
1 large or 2 small-med tomatoes, sliced
1 med-large California avocado, sliced



Prepare grill for direct heat at medium-high.

To make the Salsa, mix onion, chile, lime juice, cilantro, and salt. Cover and let marinate 30 minutes, or until burgers are ready to assemble.

To make the Mayonnaise, mix cotija cheese, parsley, and mayonnaise; cover and reserve.

To make the Glaze, mix Tabasco, brown sugar, lime juice, lime zest, and salt.

To make the Causa, spread diced potato in center of a large sheet of heavy foil, drizzle with water and sprinkle with salt. Fold and seal tightly and place directly on grill. Grill about 10 minutes, or until potato is tender. Transfer to a medium bowl, add, aji Amarillo, garlic, lime juice, and cotija cheese. Mash and blend well. Reserve.

Patties: Sprinkle salt, pepper, and Worcestershire over beef chuck; mix gently and form into 12 thin round patties. On six of the patties, place 2-3 tbsp. of the potato mixture in center, flattening slightly. Place a second patty on top and press around edges to seal.

Coat grill rack with oil. Place patties on grill (don’t crowd them). Grill patties about 4 minutes. Carefully turn. Brush tops lightly with the glaze. Grill another 3-4 minutes. Reduce heat to very low (or move to a cooler part of the grill). Grill patties another 2-3 minutes, turning and brushing with glaze often.

Last 1-3 minutes of grilling, toast the rolls on the grill.

Assemble burgers as follows: Bottom of roll, mayonnaise, patty, salsa criolla, tomato, avocado, top of roll.

Serves 6

*You can substitute mashed baked potato, or even purchased, high quality mashed potatoes for the fresh potato cooked on the grill, but the freshly cooked/grilled option is best.