We're Flipping Out Over These Peruvian Burgers
Updated: Aug 17, 2020
If 2020 has taught us anything, it's the importance of family, friends, and how to wash our damn hands.
As varying regulations on social gatherings slowly lifted this summer, backyard get-togethers took on a whole new meaning. They became an escape from a pandemic that had kept us apart for too long. BBQs are a welcomed way to take back control of our dwindling social lives -- but we have just a couple of concerns minor concerns like:
How do we hold a conversation again? You know, one that isn't held over Zoom. Seriously, we keep talking over each othe-- oh, I'm sorry, you go-- no you--
Do we have to wear pants at these gatherings? What if none of them fit?
How do we leave a conversation naturally? We can't find the "end meeting" button IRL. What if we get stuck talking with Susan for 45 minutes about how all of her cats are in heat?? SOS.
With initial socialization worries behind us, we are ready to slap some meat on the grill every weekend until it snows (which in Denver, could mean anywhere between October through January). But after a few rounds of burgs and dogs on the BBQ, you might be thinking, "yawn, it's time to spice it up a notch." Since burgers are the ultimate grilling cuisine when it comes to hosting your beloved crew (a maximum of 10 people per state regulation, mind you), we have just the recipe that will kick your game up a notch.
Take a trip down south without leaving your backyard with these Peruvian-styled burgers. Zesty and saucy, this recipe will have your tastebuds feel like they are groovin' on the back of an alpaca, dancing on through the Andes mountain tops.
Nothing is normal right now, but we can own what our new normal is. Staycations are the new vacations. Wearing a mask is now the best way to show you give a shit about other people. Pajama pants are now 110% acceptable to wear during the workday (if you're the 0.01% that wears real pants, please lose our numbers). And backyard cookouts are pretty much guaranteed to be the highlight of 2020 (please summer, don't leave us).
3 tbsp chopped cilantro
1 tbsp lime zest
2 tsp chopped garlic
2 tsp ground cumin
1 tsp salt
1 1/2 lbs (750 g) hamburger meat / Impossible Burger Meat (or split in half)
1/2 cup mayonnaise
1 tbsp Saucí Verde
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp smoked paprika
3 tbsp chopped cilantro
2 tsp lime juice
1 tsp lime zest
salt to taste
Brioche hamburger buns (oooh, you fancy)
Sliced spanish onions
Optional: add a fried egg, one for each burger
1. Mix together cilantro, lime zest, garlic, cumin, and salt in a large bowl. Crumble meat into this mixture. If you are doing half hamburger and half Impossible burger, evenly split the mixture before gently combining. Do not overwork.
2. Form 4 equal balls and flatten them to 3/4-inch-thick patties.
3. Combine ingredients for Peruvian mayo. Keep cool in the fridge.
4. Preheat grill on high. Brush each patty with oil and place on the grill. Grill 4 minutes on each side. When they are on their last few minutes, add the brioche buns to the grill to get them nice and toasty.
5. Place burgers on toasted buns. Top with Peruvian aioli, lettuce, avocado, onions, pickles, and a dab more of the Saucí Verde for an added kick (it's that good, y'all).