The “Chilean Pebre Sauce Burger” is a culinary homage to the vibrant and fresh flavors of Chilean cuisine, bringing a beloved traditional condiment to the forefront in a reimagined, globally recognized format—a burger. By merging the zesty, herbaceous elements of Pebre, Chile’s quintessential salsa, with a juicy burger patty, this dish creates a bridge between Chilean street food culture and the universally loved comfort food staple. It’s not just a burger; it’s a gateway to the heart of Chilean gastronomy.
“Pebre sauce” is one of the most iconic and cherished accompaniments in Chile. Typically made with a base of fresh cilantro, tomatoes, garlic, peppers, and a splash of red wine vinegar, it is a vibrant, piquant salsa that adds a punch of flavor to countless Chilean dishes, from grilled meats to freshly baked bread. Its flexibility and simplicity make it both accessible and endlessly customizable, which has made it a staple in homes across Chile. With its balance of acidity, freshness, and spice, Pebre symbolizes the bold yet uncomplicated essence of the country’s cuisine.
The decision to incorporate Pebre into a burger was inspired by its versatility and its ability to transform even the most ordinary meals into something extraordinary. Traditionally, Pebre is used more as a side or a topping for grilled meats, often served during “asado” (Chilean barbecues). However, in this recipe, it is elevated as the centerpiece of the dish, embracing its role as the defining flavor element. The burger becomes a canvas for Pebre to shine, allowing food lovers to enjoy this Chilean staple in an entirely new way.
The burger itself is thoughtfully crafted to complement the Pebre sauce without overpowering it. Made with simple, high-quality ingredients—grass-fed ground beef, a touch of egg for binding, and basic seasonings like salt and pepper—it is juicy, hearty, and perfectly cooked to provide a neutral yet flavorful base. Lightly toasted buns create a soft and slightly crispy cradle for the burger, while also preventing the juicy Pebre from soaking through. Each bite is a perfect balance of textures and flavors: the refreshing tanginess of the Pebre, the savory richness of the beef, and the slight crunch of the toasted buns.
“Why this dish resonates globally” lies in its approachable innovation. Burgers are a universally loved comfort food, and pairing them with an unexpected yet harmonious element like Pebre broadens the appeal of Chilean cuisine. It’s a meal that invites exploration without requiring a leap of faith—familiar yet intriguingly different.
To enhance the authenticity and bring in even more depth, optional add-ons like a slice of melted cheese or creamy avocado can be added. These additions further nod to Latin American flavors while softening the heat of the jalapeño for those who prefer a milder spice level.
The “Chilean Pebre Sauce Burger” is more than a recipe—it’s a cultural fusion that connects Chile’s culinary heritage with modern food trends, inviting people worldwide to savor the spirited, fresh flavors of South America in every bite. From backyard barbecues to casual weeknight dinners, this dish will transport diners to the lively streets of Chile, one mouthwatering bite at a time.
Chilean Pebre Sauce Burger
Ingredients
Pebre Sauce
- 1 cup fresh cilantro finely chopped
- 2 tablespoons extra virgin olive oil
- 2 medium tomatoes diced
- 1 medium jalapeño pepper finely chopped
- 1 clove garlic minced
- 1 tablespoon red wine vinegar
- 1 teaspoon salt or to taste
Burger Patties
- 500 grams ground beef preferably grass-fed
- 1 large egg beaten
- ½ teaspoon salt
- ¼ teaspoon ground black pepper freshly ground
- 4 medium burger buns lightly toasted
Instructions
- To make the Pebre sauce, combine chopped cilantro, olive oil, diced tomatoes, jalapeño, minced garlic, red wine vinegar, and salt in a bowl. Mix well until all ingredients are thoroughly blended.
- For the burger patties, mix the ground beef with the beaten egg, salt, and pepper. Form the mixture into four equal patties.
- Heat a grill or skillet over medium-high heat. Cook each burger patty for about 4-5 minutes per side, or until they reach the desired doneness. Look for a juicy interior and a nicely seared exterior.
- Toast the burger buns lightly on the grill or in a toaster.
- To assemble, place the cooked burger patty on the bottom half of a bun. Spoon a generous amount of Pebre sauce on top of the patty. Top with the other half of the bun and serve immediately.