Peruvian Turkey Burgers with Aji Sauce

Why You’ll Love These Peruvian Turkey Burgers

Ever since I was introduced to Peruvian cuisine, I’ve been obsessed with Aji verde sauce. The perfect blend of fresh, spicy, and creamy, I want to slather it on everything, not just the traditional roast chicken. I love to drizzle it over a grilled steak or smashed potatoes and even make Peruvian Pulled Pork bowls.

One day, my husband had the genius idea to use it as a burger sauce! These Peruvian turkey burgers turned out so amazing that Aji sauce might now be my favorite burger topping. Here’s why you’ll love this recipe…

• So flavorful. If you thought turkey burgers bland, then you’ve never tried a burger like this, infused with flavors from both the South American and, believe it or not, Asian influences you’ll find in the cuisine of Peru, including garlic, lime juice, cumin, and, yes, soy sauce.
• Juicy too. Adding some liquids to the ground meat, plus a few other tips I’ll share below, will keep your turkey burgers from drying out.
• Incredible toppings. Yes, the burger patties are flavorful on their own, but the toppings take it to the next level. Aji sauce has a gorgeous green color and fresh, spicy flavor. And crumbly queso fresco adds a nice hint of saltiness. Classic lettuce and tomato gives it that bit of crisp freshness to balance everything out.

What You’ll Need

Here’s a quick rundown of what you’ll need to make the Peruvian Turkey Burgers. I’ve included the recipe here, but if you need more details about preparing the sauce, you can check out my post for the Aji Verde recipe. Be sure to scroll to the recipe card for the full quantities and detailed instructions.

For the turkey burgers:

• Ground turkey. I like to use lean ground turkey as opposed to ground turkey breast so it’s still lighter, but retains some moisture.
• Soy sauce. Use a gluten free brand or tamari, if needed.
• Lime juice. I recommend freshly squeezed for the best flavor.
• Garlic. Crushed or finely minced. You can use a couple of teaspoons of the kind from a jar if you don’t have cloves.
• Herbs and spices. A mixture of cumin, smoked paprika, dried oregano, and black pepper seasons it up. You don’t need additional salt because it gets plenty from the soy sauce.
• Queso fresco. Cotija cheese or even feta if you can’t find the others can also be substitutes.
• Hamburger buns. Use your favorite, getting gluten free ones, if needed. Or try making my Gluten Free Hamburger Buns.
• Lettuce and sliced tomatoes. Or any other burger toppings you like.

For the aji verde sauce:

• Jalapenos. They just need to be roughly chopped since they;ll be pureed. Remove the ribs and seeds unless you want it extra spicy.
• Fresh cilantro. You can include both the leaves and stems.
• Garlic. Again, just give it a rough chop.
• Apple cider vinegar.
• Lime juice. As with the burgers, fresh is best.
• Olive oil.
• Plain Greek yogurt.
• Salt and pepper. Season to taste.

Make it a Meal

Keep the South American flavors going by pairing these Peruvian Turkey Burgers with Peruvian Street Corn. Or try some other serving suggestions like these:

• Add fries or tots. A burger and fries is a classic combination, so make some add some Air Fryer French Fries or make a batch of Air Fryer Tater Tots.
• Serve some beans. Go with a barbecue classic like my famous Baked Beans or cook up Instant Pot Pinto Beans.
• Toss a salad. Keep it light with your favorite lettuce and a drizzle of Jalapeno Ranch Dressing or get your greens with Pineapple Broccoli Salad.
• Make some veggies. A simple pan of Roasted Cauliflower or a skillet of Sauteed Summer Vegetables are great options.

More Burger Recipes

• Greek Burgers
• Mexican Black Bean Quinoa Burgers
• Italian Burgers