Peruvian Lomo Saltado Burger: The Ultimate Fusion Feast You Need to Try Today

If you’re a fan of bold flavors and creative twists, you’re going to love this Peruvian Lomo Saltado Burger. Inspired by the classic Peruvian stir-fry, this fusion dish brings together juicy beef, tangy sauces, and vibrant veggies in a way that feels both familiar and exciting. It’s like your favorite burger took a trip to Lima and came back with a delicious makeover.

Peruvian Lomo Saltado Burger: Fusion Fun

As someone obsessed with crafting unique and unforgettable burgers, I couldn’t resist transforming one of my all-time favorite Peruvian dishes into an epic burger. The Lomo Saltado Burger blends sizzling beef, vibrant veggies, and bold sauces into one perfectly stacked masterpiece. Trust me, you’re going to love making this as much as you’ll love eating it.

Ingredients

Here’s what you’ll need to pull this off:

For the Beef & Marinade:

• 1 lb skirt steak or sirloin, thinly sliced into strips
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 1 medium red onion, halved and sliced
• 1 large tomato, sliced into wedges
• 1 medium yellow bell pepper, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• Handful of fresh cilantro, chopped

Burger Assembly:

• 4 brioche burger buns, lightly toasted
• 4 slices of melty cheese (I love using Monterey Jack or provolone)
• 1 cup French fries (homemade or your favorite frozen fries, cooked)
• Peruvian-style spicy mayo (mix 1/2 cup mayo with 1-2 teaspoons aji amarillo paste)
• Lettuce leaves (optional, for extra crunch)

Instructions: Let’s Build That Burger!

Step 1: Marinate the Beef

In a medium bowl, mix the soy sauce, red wine vinegar, minced garlic, cumin, and black pepper. Toss the beef strips in the marinade until well-coated, then cover and let it marinate in the fridge for at least 30 minutes. This step is key to infusing all those classic Lomo Saltado flavors into the meat.

Step 2: Cook the Fries

While the beef marinates, cook up your French fries. If using frozen fries, follow the package instructions. If going homemade, slice potatoes into thin strips, fry or bake them until golden and crispy, then set them aside.

Step 3: Sear the Beef

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated beef strips, making sure not to overcrowd the pan, and sear for about 2-3 minutes per side until browned. Remove and set aside.

Step 4: Stir-Fry the Veggies

In the same skillet, add another tablespoon of oil and toss in the red onion, tomato, and bell pepper. Stir-fry for 2-3 minutes until the veggies soften slightly but still have a bit of crunch. Add the soy sauce, red wine vinegar, and a handful of chopped cilantro, tossing everything together for a quick final sauté. Slide the beef back into the skillet, mixing it with the flavorful sauce and veggies.

Step 5: Assemble the Burgers

Here comes the fun part—stacking it all together! Spread a generous dollop of spicy Peruvian mayo onto the bottom brioche bun. Add a layer of fresh lettuce (if using) for a crisp base. Next, pile on the saucy beef and veggies, letting the juices soak into the bun. Top with a slice of melty cheese to balance the bold flavors, and crown it with a handful of crispy French fries. Finish it off with the top bun, smeared with more spicy mayo.

Step 6: Serve and Devour

Serve these beauties while they’re hot! Pair them with extra fries on the side or a simple salad if you’re feeling virtuous. These burgers are a riot of flavors and textures—juicy, saucy, crispy, and just a little spicy. Every bite will transport you straight to the streets of Lima.

Ingredients

This Peruvian Lomo Saltado Burger is a celebration of bold flavors and fresh ingredients. Here’s everything you’ll need to create my fusion burger masterpiece.

For The Burger Patties

• 1 pound ground beef (80/20 blend for juiciness)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

For The Lomo Saltado Topping

• 1/2 pound skirt steak or sirloin, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon vegetable oil
• 1 medium red onion, sliced into thin wedges
• 1 medium tomato, sliced into wedges
• 1 small yellow bell pepper, sliced thinly
• 2 green onions, chopped
• A handful of fresh cilantro, roughly chopped

For The Sauce

• 1/3 cup mayonnaise
• 1 teaspoon aji amarillo paste (Peruvian yellow chili paste)
• 1 teaspoon lime juice
• 1/4 teaspoon garlic powder

Optional Toppings And Garnishes

• Brioche burger buns, lightly toasted
• 4 slices of melty cheese (such as Havarti or Swiss)
• French fries (for that authentic Lomo Saltado nod)
• Sliced avocado
• Pickled red onions
• Lettuce leaves

This lineup of ingredients sets the stage for an unforgettable burger experience. If you can already imagine the aroma of sizzling steak and the creamy heat of the aji amarillo sauce, you’re in for a treat.

Tools And Equipment

As someone who’s spent hours in front of a sizzling grill crafting creative burgers, I can tell you that having the right tools makes all the difference. For this Peruvian Lomo Saltado Burger, I keep things simple yet precise. Here’s what you’ll need to bring this fusion masterpiece to life:

Essential Tools

• Cutting board: A sturdy cutting board for slicing the steak and chopping fresh vegetables.
• Sharp chef’s knife: For precise cuts of skirt steak, onions, tomatoes, and bell peppers.
• Mixing bowls: Multiple sizes to marinate the steak and mix the Peruvian mayo sauce.
• Cast iron skillet: This adds that perfect sear to your steak and veggies for authentic Lomo Saltado flavors.
• Tongs: Ideal for flipping the steak strips and stirring the veggies without breaking them.
• Grill (or grill pan): For cooking the burger patties to a juicy perfection.
• Small whisk: To whip up that creamy, tangy aji amarillo mayo quickly.
• Spatula: For assembling and handling your burger patties smoothly.
• Measuring spoons and cups: Accuracy is key for that zingy marinade and sauce.

Optional Nice-To-Have Tools

• Mandoline slicer: If you want ultra-consistent slices of onions or peppers.
• Burger press: For shaping perfectly uniform patties every time.
• Salad spinner: To make sure the lettuce is extra crisp and dry.
• Food processor: Speeds up making a smooth sauce if you prefer not to whisk by hand.

With these tools, you’ll have an easier time creating this burger loaded with vibrant colors, sizzling beef, and bold, tangy flavors. Get ready to serve up a burger that’s not just cooked—it’s crafted.

Directions

Let’s get started on crafting this epic Peruvian Lomo Saltado Burger. Follow these steps, and we’ll bring together a fusion masterpiece bursting with flavor and texture.

Prep The Ingredients

• Slice the red onion, yellow bell pepper, and tomato into thin strips for the Lomo Saltado topping.
• Mince the garlic for both the sauce and the burger patties.
• Thinly slice the skirt steak or sirloin into strips, and set it aside.
• Cut the brioche buns in half, ready for toasting later.

Make sure all your ingredients are organized. Prepping ahead will make cooking so much smoother.

Make The Burger Patties

1. In a mixing bowl, combine 1 pound of ground beef with 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
2. Use your hands to mix the seasoning evenly into the beef without overworking it. Overmixing makes the patties tough.
3. Divide the mixture into 4 equal parts, and shape each into a round patty about 1 inch thick.
4. Press a small indentation in the center of each patty with your thumb to help them cook evenly on the grill.
5. Cover the patties and refrigerate them while you work on the topping.

Cook The Lomo Saltado Topping

1. Heat 2 tablespoons of oil in a cast iron skillet over medium-high heat. You’ll want this pan screaming hot to get a great sear on the beef.
2. Toss the sliced steak in 2 tablespoons of soy sauce and 1 tablespoon of red wine vinegar for a quick marinade.
3. Cook the steak pieces in the hot skillet, flipping them quickly for about 2-3 minutes, until browned but still juicy. Remove the steak, and set it aside.
4. In the same skillet, add the sliced red onion and yellow bell pepper. Cook for about 2 minutes, stirring occasionally, until they start to soften.
5. Add the sliced tomatoes and cook for another minute. Return the steak to the skillet, toss everything together, and cook for 30 more seconds to combine the flavors.

This sizzling topping is the heart of the burger and smells incredible!

Assemble The Sauce

1. In a small bowl, whisk ½ cup mayonnaise with 1 tablespoon aji amarillo paste, 1 tablespoon lime juice, and ½ teaspoon garlic powder.
2. Taste and adjust the heat level by adding more aji amarillo paste if you like it spicier.
3. Cover the bowl and refrigerate until ready to assemble the burgers.

Build The Peruvian Lomo Saltado Burger

This is the fun part—putting it all together! The magic of the Peruvian Lomo Saltado Burger is in the assembly, where bold flavors and textures come alive between two brioche buns.

Toast The Buns

Toasting the brioche buns is essential for that golden, lightly crisp exterior and soft, pillowy center. Heat a dry skillet or grill pan over medium heat. Spread a thin layer of butter on the cut sides of the buns. Place them butter-side down on the hot surface and press lightly with a spatula. Toast for about 1-2 minutes until the edges turn golden brown and the buttery aroma fills your kitchen. Set them aside on a plate with the toasted sides facing up to retain their crispness.

Assemble The Burger Layers

Start with the bottom bun as the foundation. Spread a generous layer of the spicy Peruvian mayo on the bun. Place a fresh lettuce leaf on top for a crisp texture. Lay down the perfectly cooked burger patty, topped with a slice of melty cheese, letting it ooze just slightly onto the edges of the patty.

Next, spoon a heaping portion of the Lomo Saltado topping right over the cheese—juicy steak strips, sautéed bell peppers, tomatoes, and red onions will bring that burst of flavor. Add a few crispy French fries on top for a nod to the classic dish. If you’re feeling adventurous, layer on some creamy avocado slices or tangy pickled red onions for an extra kick.

Finally, spread more Peruvian mayo or a drizzle of aji amarillo sauce on the top bun for a finishing touch. Place it gently on top, pressing down lightly to hold everything together. Serve immediately with a side of extra fries or plantain chips to complete the experience.

Serving Suggestions

When it comes to serving this Peruvian Lomo Saltado Burger, I like to go all out to create a full-on experience. The burger is already packed with bold, vibrant flavors, so what you serve alongside can really take things to the next level. Here’s how I’d serve this masterpiece for maximum enjoyment:

• Pair it with crisp golden fries: Nothing complements the tangy, spicy, and savory flavors of the burger like a pile of crunchy French fries. You can go classic with plain salted fries, or season them with a little smoked paprika or chili powder for extra flair. I’ve even tossed them with a drizzle of aji amarillo sauce for a Peruvian twist.
• Offer a simple yet punchy salad: To balance out the richness of the burger, I often whip up a bright side salad. A mix of arugula, cherry tomatoes, and thinly sliced red onions tossed in a zippy lime vinaigrette is a winner. The freshness cuts through the richness beautifully.
• Serve with a refreshing drink: This burger deserves a delicious drink pairing. I recommend a chilled glass of Inca Kola if you want to stay authentic, or a refreshing homemade lemonade with a hint of mint for a zesty complement. For an adult option, a golden pilsner or a smoky mezcal cocktail pairs perfectly with the rich flavors of the burger.
• Embrace the toppings bar: A little customization never hurt anyone! I love setting up a small toppings bar with extras like sliced avocado, pickled red onions, fresh cilantro, or even more French fries to pile right onto the burger. This way, everyone gets to build their perfect bite.
• Serve family-style for fun: Sometimes, I’ll skip plating individual burgers and instead set everything up on the counter: buns, sauce, patties, Lomo Saltado, and toppings. Everyone can assemble their own burger just how they like it. It turns dinner into an interactive and memorable experience.
• Don’t skip the sauces: A spicy mayo or extra aji amarillo sauce on the side can never be a bad idea. I like to keep a small bowl of each on the table for dipping fries or adding an extra zing to each bite of burger.

With these serving suggestions, you’re not just making a burger—you’re creating a culinary event worth savoring.

Make-Ahead Tips

When it comes to a burger as layered and flavorful as the Peruvian Lomo Saltado Burger, a little prep ahead of time can be a game changer. I love being able to enjoy the cooking process without feeling rushed, so here are my best make-ahead tips for this fusion masterpiece:

• Marinate the Steak Ahead of Time: The key to that bold Lomo Saltado flavor lies in the marinated steak. Mix up the marinade 24 hours in advance and let the sliced skirt steak or sirloin soak up all the flavors overnight in the refrigerator. This saves you time on cooking day and ensures the steak is rich and tender.
• Prep Vegetables in Advance: Thinly slice the onions, julienne the bell peppers, and mince any garlic ahead of time. Store them in airtight containers in the fridge. Having these ready speeds up the stir-fry process, and it keeps things stress-free when you’re ready to cook.
• Mix the Sauce Early: That spicy Peruvian mayo? It only gets better as the flavors meld. Whisk it together a day before and store it in a jar in the fridge. Stir it up right before use for a smooth, perfectly blended consistency.
• Shape and Season the Burger Patties: You can shape and season your patties up to 24 hours ahead. Stack them with parchment paper in between, then cover tightly and refrigerate. This lets the seasoning settle into the beef, making those patties even more flavorful.
• Have Your Optional Toppings Ready: Sliced avocados, pickled red onions, washed lettuce leaves, and even the brioche buns can all be prepped in advance. Tightly wrap or store each item to maintain freshness. If you’re planning to add fries, you can par-fry them the night before, then do a quick re-fry to crisp them up when serving.
• Toast Buns at the Last Minute: While you can prep nearly everything else early, I always recommend toasting the buns fresh. That warm, slightly crisp texture is unbeatable and pulls the whole burger together.

With these tips, you can streamline your burger night and spend more time grilling, assembling, and enjoying the flavors. For me, prepping ahead makes cooking even more enjoyable—it’s all about focusing on the craft without rushing through it.

Conclusion

Creating the Peruvian Lomo Saltado Burger is more than just making a meal—it’s an adventure in flavor and culture. I love how this fusion dish brings a taste of Peru to the comfort of a classic burger, blending bold, vibrant ingredients into every bite.

Whether you’re hosting a gathering or treating yourself to something special, this burger has everything you need to make it unforgettable. From the juicy steak to the zesty sauces, it’s a celebration of creativity and deliciousness that’s sure to impress.

So grab your apron, fire up the stove, and let the magic of this fusion burger transform your next meal into a culinary journey. Trust me, it’s worth every step!