This is a ground chicken burger with a two-ingredient aji amarillo sauce that takes about 30 minutes start to finish. The sauce — aji amarillo paste blended into mayo — is the whole point: fruity, moderately spicy, and creamy without any cooking. If you can find aji amarillo paste at a Latin grocery or online, this is a genuinely different weeknight burger worth making.
About the ingredients
- Aji amarillo paste: This is the one ingredient you need to track down before you start. Look for it at Latin American grocery stores or order it online — Goya and several Peruvian brands sell it in jars. It keeps in the fridge for months once opened, so the jar won’t go to waste.
- Ground chicken: It’s leaner than beef and dries out faster on the heat. Fresh ground chicken holds together better than frozen-and-thawed. If your store only carries extra-lean, the breadcrumbs in the patty formula help compensate.
- Fresh breadcrumbs vs. dried: The recipe calls for fresh breadcrumbs, which are just a slice of bread pulsed in a food processor or torn very fine. They keep the patty softer than dried. If you only have dried, use about 3 tablespoons instead of a quarter cup.
What makes this version work
The sauce does the heavy lifting here, and the reason it works is simplicity: blending aji amarillo paste directly into mayo means you get a stable, creamy spread with no reduction, no tempering, no extra pan. The paste is already cooked and seasoned, so the mayo just carries it. On the patty side, the combination of finely chopped onion and breadcrumbs isn’t just filler — the onion releases moisture as the burger cooks, which offsets the tendency of ground chicken to turn chalky. Both elements are doing real structural work, not just adding bulk.
What can go wrong
- Patties falling apart on the grill pan: Ground chicken is stickier and softer than beef. If your patties are crumbling, the mix is probably too warm — refrigerate the shaped patties for 10 minutes before cooking. Also, don’t press or move them for the first 3-4 minutes; let a crust form before you flip.
- Burgers cooking unevenly: Ground chicken patties should be about three-quarters of an inch thick and as uniform as possible. A thick center with thin edges means the edges dry out before the middle is safe to eat. Flatten them slightly more than you think you need to — they puff as they cook.
- Sauce that tastes flat: Mayo straight from the fridge can mute the aji amarillo. Let the blended sauce sit at room temperature for a few minutes, then taste it. A small pinch of salt or a few drops of lime juice usually brings it forward without adding another ingredient to track.
- Soggy bun: The sauce is mayo-based, so it soaks into a soft bun fast. Toast the buns until they have some color — not just warm — and assemble right before eating. Skip the garnish of extra sauce pooled under the patty; spread it on both cut sides of the bun instead and it stays put.
Peruvian Aji de Gallina Burger
Equipment
- Grill pan
- Blender or food processor
- Mixing bowl
- Spatula
Ingredients
Aji Amarillo Sauce
- 2 tablespoons aji amarillo paste Peruvian chili paste
- ½ cup mayonnaise creamy
Burger
- 1 pound ground chicken organic preferred
- ¼ cup breadcrumbs fresh
- 1 medium onion finely chopped
- 1 clove garlic minced
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper freshly ground
- 4 pieces burger buns toasted
- 1 cup lettuce leaves fresh, washed
- 1 large tomato sliced
Instructions
- In a blender, combine the aji amarillo paste and mayonnaise. Blend until smooth to create a rich sauce.
- In a mixing bowl, combine ground chicken, breadcrumbs, chopped onion, minced garlic, salt, and black pepper. Mix until incorporated, then shape into 4 patties.
- Heat a grill pan over medium-high heat. Cook the patties for about 6-7 minutes on each side until golden brown and fully cooked.
- While the burgers cook, toast the burger buns lightly on the pan.
- Assemble the burgers by spreading a generous amount of aji amarillo sauce on each bun. Layer with lettuce, a chicken patty, tomato slices, and more sauce if desired. Serve immediately.
Notes
Lisa’s Tips
- For a spicier kick, add an extra tablespoon of aji amarillo paste. Substitute ground turkey for chicken to try a different twist.
- Serve with a side of sweet potato fries for an authentic Peruvian experience.
Nutrition
Your questions, answered
Can I make the aji amarillo sauce ahead of time?
Yes — it keeps well in the fridge for up to five days in a sealed container. The flavor actually gets a little more integrated after a few hours, so making it the night before is a good move if you want dinner to come together faster.
How do I know the chicken burgers are fully cooked without cutting into them?
An instant-read thermometer is the most reliable method — you’re looking for 165°F at the center. If you don’t have one, press the center of the patty gently; it should feel firm with no give, and the juices running out should be clear, not pink.
Is aji amarillo paste very spicy?
It’s moderately spicy — noticeable heat, but not aggressive. The mayo in the sauce tempers it considerably, so the finished burger is more warm and fruity than fiery. If you’re cooking for people who are sensitive to heat, start with one tablespoon of paste instead of two and taste before adding more.
What to cook next
- Quick Chicken Enchiladas Rojas
- Diner-Style Patty Melt
- Spicy Korean Rice Cakes
- Perfect Bistro French Fries