Peruvian-Style Bison Burger with Ají Amarillo Yogurt & Pickled Cucumbers
Ingredients
For the Burgers
- 2 lbs ground bison
- 3 TBSP Anticucho Sauce see below
- 2 tsp kosher salt
For the Anticucho Sauce
- ⅓ cup ají panca paste
- 3 TBSP ají amarillo paste
- 1 TBSP red wine vinegar
- 2 TBSP malt vinegar
- 1 TBSP soy sauce
- 2 TBSP medium-bodied beer we used Mountain Man Scotch Ale
- 3 TBSP extra-virgin olive oil
- 3 TBSP dried Mexican oregano
- 1 TBSP ground cumin
- 2 tsp kosher salt
- 1 tsp black pepper
For the Ají Amarillo–Cumin Yogurt Sauce
- 1 cup whole-milk plain yogurt
- 1 TBSP ají amarillo paste
- 1 TBSPs ground cumin
For the Final Assembly
- 2 ripe tomatoes sliced
- Hamburger buns lightly toasted
- Ají Amarillo–Cumin Yogurt Sauce
- Sliced pickled cucumbers
Instructions
- In a large bowl, blend together the ground bison and the anticucho sauce. Hand-mash the ground bison until it becomes almost silky in texture.
- Separate the meat mixture into 4 equal portions. Shape each portion into a patty 4 to 5 inches wide.
- Prepare the grill for direct, medium-high-heat cooking. Baste the patties with anticucho sauce. Grill the burgers until they are nicely charred on the bottom, about 5 minutes. Flip the burgers, baste with more anticucho sauce, and grill until the burgers are medium, usually 5 minutes.
For the Anticucho Sauce
- Whisk together all of the ingredients in a medium bowl. Cover and refrigerate the anticucho sauce overnight.
For the Ají Amarillo–Cumin Yogurt Sauce
- Whisk together all of the ingredients in a medium bowl.
For the Final Assembly
- Lightly toast the hamburger buns.
- From the bottom bun, layer with sliced tomatoes, bison burger, sliced pickled cucumbers, ají amarillo–cumin yogurt sauce, and the top bun.
- Buen provecho!