This burger combines ground beef, chopped prawns, and smoked chorizo into a single patty seasoned with merquén — a smoky Chilean chili spice — then topped with a quick garlic-parsley aioli. The surf-and-turf patty is the whole point here: you get real seafood flavor in every bite, not just a garnish. It comes together in 45 minutes, and the patties hold up well made ahead, which makes it genuinely useful beyond a single dinner.
Why this recipe works
Two things matter most here. First, chopping the prawns finely — not leaving chunks — keeps them distributed evenly through the patty so the seafood flavor shows up in every bite rather than in one lucky mouthful. Second, mixing gently and stopping the moment everything is combined is what keeps the texture from turning dense and rubbery. Ground beef tightens fast when overworked, and the chorizo fat needs to stay in pockets, not get smeared throughout. Those two steps are the difference between a patty that’s juicy and one that bounces.
Substitutions that actually work
- Merquén: This is a Mapuche-origin smoked chili spice and the hardest ingredient to source. A mix of smoked paprika and a small pinch of cayenne gets you close enough. Don’t just use regular chili powder — it reads differently.
- Smoked chorizo: Spanish-style dry-cured smoked chorizo works best here. Fresh Mexican chorizo is too wet and will make the patty fall apart. If you can’t find either, finely diced smoked kielbasa is a reasonable stand-in.
- Prawns: Any raw peeled shrimp works. Pre-cooked shrimp will overcook and turn rubbery by the time the beef is done — use raw only.
- Boston lettuce: Any soft butter lettuce works. Iceberg is fine if that’s what you have; it just won’t wrap around the patty as neatly.
Troubleshooting
- Patties fall apart on the grill: The chorizo fat content varies by brand. If your mix feels loose before cooking, chill the shaped patties in the fridge for 30 minutes before they hit the heat — cold fat holds the structure together long enough to get a sear.
- Patty tastes bland despite following the recipe: Merquén varies a lot in potency depending on the brand and age of the spice. Taste a pinch before you mix — if it’s mild, use closer to 1.5 tsp.
- Patty is cooked through but still looks pink inside: The chorizo and prawns can both contribute a pinkish color even when fully cooked. Use an instant-read thermometer and pull at 160°F (71°C) internal — color alone is not a reliable guide with this mix.
- Aioli tastes flat: Bottled lemon juice won’t cut through the richness of the mayo the way fresh does. If the aioli tastes dull, add a little more fresh lemon juice in small increments and taste as you go.
- Patties shrink too much and slide around in the bun: Shape them noticeably wider than the bun — about 20% larger — and press a shallow dimple in the center with your thumb. This counteracts the shrinkage and keeps the patty from doming up in the middle.
Chilean Pulmay Burger
Ingredients
Pulmay Patty
- 200 grams Ground beef preferably grass-fed for richer flavor
- 200 grams Prawns peeled and finely chopped
- ½ piece Smoked chorizo sausage finely chopped
- 1 clove Garlic minced
- 1 tsp Chilean Merquén spice smoky and slightly spicy
- 1 tsp Salt
- ½ tsp ground black pepper freshly ground
Aioli
- ½ cup Mayonnaise
- 1 tbsp Lemon juice freshly squeezed
- 1 clove Garlic minced
- 1 tsp Parsley finely chopped
Burger Assembly
- 4 pieces Burger buns lightly toasted
- 4 leaves Boston Lettuce washed
- 1 piece Tomato sliced
- 1 piece Red onion thinly sliced
Instructions
- In a large bowl, combine the ground beef, chopped prawns, chorizo, garlic, merquén spice, salt, and black pepper. Mix gently until just combined, ensuring the ingredients are evenly distributed without overworking the mixture for tender patties.
- Shape the mixture into four patties of even size, slightly larger than the burger buns as they will shrink during cooking.
- Preheat a grill or skillet over medium-high heat to about 200°C (400°F). Cook the patties for about 5-6 minutes on each side, or until the prawns are cooked through and patties develop a golden sear. The patties should feel firm yet slightly springy when pressed lightly.
- While the patties are cooking, prepare the aioli by mixing mayonnaise, lemon juice, garlic, and parsley in a small bowl. Set aside.
- Toast the burger buns on the grill or in a toaster until they are lightly crisp and golden.
- Assemble the burgers by spreading aioli onto the bottom bun, followed by a lettuce leaf, the pulmay patty, tomato slice, onion rings, and the top bun. Serve immediately.
Notes
Nutrition
Common questions
Can I make the patties ahead of time?
Yes — shaped raw patties keep well in the fridge for up to 24 hours, tightly wrapped. For longer storage, freeze them on a sheet pan until solid, then transfer to a zip bag; they’ll keep for up to 2 months and can go straight from frozen to a covered skillet over medium heat.
How do I know when the patties are fully cooked?
Use an instant-read thermometer and cook to 160°F (71°C) internal — this blend contains pork and shellfish, so don’t rely on color or the press test alone. The 5–6 minutes per side in the recipe is a guide, not a guarantee, since patty thickness varies.
Can I use frozen shrimp?
Yes, but thaw them completely and pat them very dry before chopping. Excess moisture from frozen shrimp will make the patty mix wet and increase the chance of the patties falling apart on the grill.
Where do I find merquén spice?
Latin grocery stores are your best bet, and it’s increasingly available online. If you can’t find it, combine smoked paprika with a small pinch of cayenne — it won’t be identical, but it covers the smoky heat profile well enough.
Can I cook these in a regular skillet instead of on a grill?
A cast-iron skillet over medium-high heat works great and actually gives you more control over the sear. Add a small amount of neutral oil, let the pan get fully hot before the patties go in, and don’t move them until they release cleanly — about 5 minutes.
Can I double the batch and reheat patties later in the week?
Cooked patties reheat well in a covered skillet over low heat with a splash of water to create steam — about 3–4 minutes per side. Microwaving works in a pinch but tends to toughen the shrimp, so the skillet method is worth the extra minute.
More burger recipes to try
- Crispy Fish King Burger
- Hawaiian Teriyaki Burger Recipe
- Korean Fried Chicken Burger
- Korean Rice Bulgogi Burger