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Three types of burgers, Malaysian, at left with lettuce; Peruvian, centre, with egg and roasted pepper; and Korean, topped with kimchi, top.

Peter Power/The Globe and Mail

Who doesn't like to bite into a juicy burger just off the grill? But we all need a change once in a while. Here, I spice up regular burgers with different flavour profiles.

Thanks to immigration over the centuries, Peruvian cuisine features Eastern, Western and Inca influences. A cuisine to savour.

Servings: 4

Ready time: 40 minutes

Peruvian-style burger patty

3 tbsp chopped cilantro

1 tbsp lime zest

2 tsp chopped garlic

2 tsp ground cumin

1 tsp salt

1 1/2 lbs (750 g) hamburger meat

Peruvian mayo

1/2 cup mayonnaise

1/2 tsp grated garlic

1/4 tsp ground cumin

1/4 tsp smoked Spanish paprika

3 tbsp chopped cilantro

2 tsp lime juice

1 tsp lime zest

Salt to taste


Vegetable oil

4 hamburger buns, toasted

1 grilled red pepper, sliced

4 fried eggs


Mix together cilantro, lime zest, garlic, cumin and salt in a large bowl. Crumble meat into sauce and gently combine. Do not overwork. Form into 4 balls.

Combine ingredients for Peruvian mayo. Reserve.

Preheat grill to high. Brush each ball with oil and place on grill. Immediately flatten them to 3/4-inch-thick patties. Grill 4 minutes on each side for medium or 3 minutes on each side for medium rare.

Place burgers on toasted buns. Top with Peruvian mayo, grilled peppers and egg.

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