The Chilean Curanto Burger is a modern and flavorful homage to one of Chile’s oldest culinary traditions—Curanto. Originating from the Chiloé Archipelago in southern Chile, Curanto is more than just a dish; it’s a communal experience steeped in history and indigenous customs. Traditionally, it is prepared in a “curanto en hoyo”, where an assortment of seafood, meats, potatoes, and vegetables is slow-cooked underground over heated stones, covered with large leaves and soil to trap the steam. This ancient cooking method reflects the unique blend of Chile’s coastal and agricultural bounty, offering a tactile connection to its land and sea.
While the underground pit-cooking technique is captivating, it’s far from practical in a home kitchen. Enter the Chilean Curanto Burger—a rich and creative reinvention that channels the spirit of Curanto into a format that is both approachable and delicious. This burger emphasizes the same harmonious balance of land and sea, combining juicy beef with a flavorful shellfish aioli and a vibrant pebre salsa, creating layers of contrasting yet complementary textures and tastes.
The flavor profile of the Curanto can be complex yet comforting, and this burger adaptation brings those elements into focus. The beef patty—seasoned with smoked paprika, garlic, and onion—evokes the rustic, smoky undertones of Curanto’s signature earthy flavors. The addition of shellfish (such as crab or shrimp) in the aioli is a nod to the dish’s coastal roots, offering a delicate brininess amplified by bright, herbal notes of fresh dill and the citrus zing of lemon juice. This aioli not only elevates the burger’s richness but also mirrors the seafood component essential to a traditional Curanto.
The pebre salsa plays a starring role as a refreshing counterpart to the savoriness of the beef and shellfish. Often considered Chile’s answer to salsa fresca, pebre is a vibrant mix of tomatoes, red onion, cilantro, olive oil, and red wine vinegar. Its zesty freshness adds a bright, acidic kick that cuts through the burger’s richness and ties the entire dish together. The choice of a lightly toasted bun and crisp lettuce as the final touches rounds out the textures, ensuring a perfect bite every time.
This burger celebrates the cultural significance of the Curanto while translating it into a more urban, contemporary format. The Curanto tradition itself is a representation of unity—families and neighbors gathering together to cook, share stories, and enjoy a meal rooted in the natural abundance of southern Chile. In the same vein, this reimagined version invites people to connect with Chile’s culinary heritage, whether made for a casual dinner or showcased at a backyard cookout.
Ideal for adventurous cooks and flavor enthusiasts, the Chilean Curanto Burger offers an approachable way to explore Chilean culture and cuisine. By melding traditional inspiration with modern convenience, it conveys the essence of a centuries-old celebration of land and sea—one bite at a time.
Chilean Curanto Burger
Ingredients
Burger Patties
- 600 grams ground beef opt for grass-fed for more flavor
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon smoked paprika for a hint of smoky flavor
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper freshly ground
Shellfish Aioli
- 100 grams cooked shellfish such as crab or shrimp, finely chopped
- ½ cup mayonnaise preferably homemade
- 1 teaspoon lemon juice freshly squeezed
- 1 tablespoon fresh dill chopped
Pebre Salsa
- 2 medium tomatoes diced
- 1 small red onion finely diced
- 2 tablespoons cilantro fresh, finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil extra virgin
- 4 portions burger buns lightly toasted
- 4 leaves lettuce crisp variety
Instructions
Burger Patties:
- In a mixing bowl, combine ground beef, onion, garlic, smoked paprika, sea salt, and black pepper. Mix gently to avoid overworking. Form into four patties, pressing down to ensure even thickness.
- Heat a grill or skillet over medium-high heat (around 200°C/390°F). Grill patties for 4-5 minutes per side or until desired doneness, ensuring a good sear with a caramelized crust.
Shellfish Aioli:
- In a small bowl, mix cooked shellfish with mayonnaise, lemon juice, and dill. Season with salt and pepper to taste and chill for 10 minutes to allow flavors to meld.
Pebre Salsa:
- Combine diced tomatoes, red onion, cilantro, red wine vinegar, and olive oil in a bowl. Season with salt to taste, and let it sit for 10 minutes to intensify the flavors.
- Assemble the burgers by spreading aioli on the bottom bun, followed by a lettuce leaf, the beef patty, spoonfuls of pebre salsa, and finally, the top bun.