Andean Smash Burger with Aji Rojo Aioli | Aji Pepper Sauce

By Yoel Orue

Andean Smash Burger with Aji Rojo Aioli | Aji Pepper Sauce

Fire up the grill. This smash burger has crisp edges, melted provolone, and buttery mushrooms and onions. Aji Rojo Sauce adds heat to a simple aioli made with mayo, garlic, and lime. Spread it on toasted brioche buns, add your burger, and serve while everything is hot.


Ingredients

For the burgers

  • 1 lb ground beef, 80/20 blend
  • 4 slices provolone cheese
  • 4 brioche buns
  • Butter, for toasting the buns
  • Salt and freshly cracked black pepper

For the Aji Rojo aioli

  • ½ cup mayonnaise
  • 4 tablespoons Aji Rojo Sauce
  • 1 garlic clove, finely grated or minced
  • 2 teaspoons fresh lime juice
  • Pinch of salt
  • Pinch of sugar

For the mushroom and onion mix

  • 1 small yellow onion, thinly sliced
  • 4 oz cremini or white button mushrooms, sliced
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 1 teaspoon soy sauce
  • Salt and black pepper, to taste

Instructions

  1. Make the aioli. Mix mayonnaise, Aji Rojo, garlic, lime juice, salt, and sugar in a small bowl. Keep refrigerated while you make the burgers.
  2. Cook the mushrooms and onions. Heat butter and olive oil in a skillet over medium heat. Add onions and mushrooms. Cook for 8–10 minutes, stirring occasionally, until soft and lightly browned. Stir in soy sauce. Taste, add salt and pepper as needed, and set aside.
  3. Toast the buns. Spread a little butter on the cut sides of the buns. Toast until golden and set aside.
  4. Smash the burgers. Divide beef into four loose 4-oz balls. Heat a cast iron skillet or griddle over high heat on the grill or stovetop. Place the beef balls in the pan, leaving room between them. Immediately press each one flat with a sturdy spatula. Season with salt and pepper. Cook for about 2 minutes, until the edges are crisp and the bottom is well browned.
  5. Flip and add toppings. Slide the spatula firmly under each burger to lift the browned crust, then flip. Top with provolone and a spoonful of mushrooms and onions. Cover for 30–45 seconds to melt the cheese. Continue cooking as needed until the beef is cooked through.
  6. Build and serve. Spread Aji Rojo aioli on both halves of each bun. Add the burger and serve immediately.

Why This Works

Pressing the beef flat against a hot pan gives the burger its crisp, browned crust. The mushrooms and onions add a rich, savory flavor, and the provolone melts over the toppings.

The Aji Rojo aioli brings everything together. Mayo makes it creamy, lime adds freshness, and Aji Rojo gives it heat. A little sauce on both halves of the bun adds flavor to every bite.

Serve with fries, grilled corn, or a fresh salad. You can make the aioli ahead and keep it refrigerated until you are ready to cook.

Ready to make it? Pick up a bottle of Aji Rojo Sauce for your next burger night.

About the Author

Valerie Golson Gipson is the co-founder and CEO of Aji Pepper Sauce. Born in Peru, she grew up eating ají amarillo at her mother Isabel’s table. She brings her Peruvian roots, love of food, and over 20 years of experience in brand strategy and global partnerships to every recipe on this site.

Share: