Chiclayo Signature Burger Recipe

Form Patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form into loose patties about 3/4" thick and slightly wider than your buns. Do not overwork the meat; handle it lightly to keep patties tender.

Season both sides of each patty with kosher salt, black pepper, and garlic powder just before cooking. This helps create a flavorful crust.

Preheat a grill or heavy skillet/griddle over medium-high heat until very hot. Brush the grate or skillet with 1 tablespoon vegetable oil to prevent sticking.

Place patties on the hot grill or skillet. Cook 3-4 minutes on the first side without pressing down, until a good sear forms. Flip and cook 3-4 minutes more for medium doneness (adjust time ±1–2 minutes for desired doneness). Remove from heat and tent loosely with foil to rest for 3–5 minutes.

While patties rest, spread softened butter on the cut sides of each bun. Place buns butter-side down on the grill or skillet over medium heat and toast 1–2 minutes until golden and slightly crisp. Set toasted buns aside.

In a small bowl, combine 1/2 cup mayonnaise, aji amarillo paste (if using), 1/2 tablespoon lime juice, smoked paprika, 1/8 teaspoon salt, and a pinch of black pepper. Whisk until smooth and taste; adjust salt, lime, or aji amarillo to preference. Chill briefly if time allows to let flavors meld.

Prepare Vegetables

Slice the tomato into two 1/4" thick rounds and season lightly with a pinch of salt and pepper. Slice the onion into thin rings (about 1/8"). Halve the avocado, remove pit, and slice into 1/4" slices. Trim and dry 2 lettuce leaves.

Cook Sunny-Side-Up Eggs

Heat a nonstick skillet over medium-low and add 1 teaspoon cooking oil or butter. Crack eggs into the pan, spacing them apart. Cook slowly for 2–3 minutes until whites are set but yolks remain runny; cover the pan for 20–30 seconds if the tops need gentle cooking. Season eggs with a pinch of salt and black pepper. Remove from pan and keep warm.

Spread a generous tablespoon of signature mayo on the bottom half of each toasted bun.

Place a lettuce leaf on the mayo, then a seasoned tomato slice, and a few onion rings.

Place the rested burger patty on top of the vegetables. Immediately layer avocado slices over the hot patty (the slight warmth will make them silkier).

Carefully place the sunny-side-up egg on top of the avocado. If desired, sprinkle the egg lightly with chopped cilantro or parsley and an optional squeeze of lime.

Spread a thin layer of mayo on the inside of the top bun, close the burger, and serve immediately while the egg yolk is runny and the patty is warm.