The Chilean Pulmay Burger is a unique and inventive culinary creation that pays homage to the traditional dish of Pulmay, a hearty seafood stew that originates from the Chiloé Archipelago in southern Chile. Pulmay, also known as “curanto en olla,” is a communal and celebratory dish that brings together ingredients from both land and sea, symbolizing the region’s rich cultural and ecological diversity. The dish traditionally includes an assortment of shellfish, smoked meats, and local vegetables, all cooked together in a large pot over an open flame or buried in the ground using hot stones. Its flavors are robust, smoky, and savory, offering a wholesome and satisfying experience that reflects Chiloé’s coastal charm and culinary history.
Reimagining this beloved dish as a modern burger introduces an intriguing twist while respecting its origins. The Chilean Pulmay Burger captures the essence of Pulmay by blending ground beef with finely chopped prawns and smoked chorizo sausage to create a patty that harmonizes surf and turf. Traditionally, seafood and smoked meats are the backbone of pulmay, and in this burger, they are united within each bite, accented by the subtle heat of Chilean merquén spice—an iconic smoky red chili seasoning from the Mapuche people. The result is a patty that is juicy, flavorful, and bursting with umami, encapsulating the spirit of Pulmay in a fresh and portable format.
The addition of aioli with garlic, parsley, and lemon juice adds a creamy, zesty element to the burger, offering a touch of refinement and balance to the richly flavored patty. This mirrors the natural brightness traditionally imparted by ingredients like white wine or fresh herbs in Pulmay stew. Meanwhile, the toasty burger buns, crisp lettuce, tangy slices of tomato, and crunchy red onion provide texture and contrast, completing the transformation of this traditional Chilean dish into a contemporary favorite.
The Chilean Pulmay Burger is more than just a creative culinary experiment; it is a celebration of Chile’s gastronomic richness and the cultural heritage of its coastal and island communities. Through its thoughtful layering of flavors and textures, it tells a story of place, tradition, and innovation. It’s perfect for food enthusiasts who are eager to explore global flavors in accessible formats like the burger, an internationally beloved comfort food.
On the broader stage of fusion cuisine, the Chilean Pulmay Burger demonstrates the adaptability of both Pulmay and burgers as formats. For those who have never experienced the original dish, this burger offers a gateway to the world of Chiloé’s culinary legacy, inviting curiosity and further exploration of Chilean gastronomy. It also emphasizes the versatility of Pulmay’s components, encouraging experimentation and showcasing how beloved traditional foods can continue to evolve and thrive when adapted to new contexts.
Whether you’re a seasoned Pulmay connoisseur or encountering its flavors for the first time, this burger aims to encapsulate the sense of warmth, community, and adventure that Pulmay represents, while appealing to the modern palate with creative flair and craftsmanship.
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.