Elevate your grilling game with these savory, smoky burgers infused with a double-kick of Aji Amarillo pepper heat.
2.5 pounds boneless chuck steak*
.75 pounds of top sirloin steak*
1 tablespoon Aji Amarillo pepper puree
Favorite rub or seasoning
Aji Amarillo Aioli:
1 cup mayonnaise
2 tablespoons Aji Amarillo pepper puree
2 tablespoons fresh lime juice
Salt and pepper to taste
½ red cabbage, shredded
¼ napa cabbage, shredded
2 tablespoons green onions, chopped
½ teaspoon celery seed
1 tablespoon apple cider vinegar
1 tablespoon mayonnaise
1 teaspoon Aji Amarillo pepper puree
Tomato, sliced and seasoned with salt and pepper
Prepare burgers by seasoning meat with Aji Amarillo pepper puree. Do not overmix the meat. Season with favorite rub or seasoning. *I ground my own beef but you can also use ground beef from local store. Grill on hot grill or grill pan until desired temperature. I grill mine to a medium-medium rare 135-140F.
Prepare slaw by shredding cabbage and mixing in the remaining ingredients.
Combine all aioli ingredients and spread on hamburger roll. Place burger on roll, top with tomato, slaw and top with fried egg.
Servings: 5-6 (depending on burger size)