---
title: "Chilean Cochayuyo Seaweed Burgers — Homemade Hamburguesas de Cochayuyo Recipe"
description: "Learn how to make Chilean cochayuyo seaweed burgers — a hearty vegetarian recipe with step-by-step instructions. Ready in 50 minutes."
url: https://www.chileanfoodrecipes.com/chilean-cochayuyo-seaweed-burgers-recipe/
date: 2026-08-03
modified: 2026-08-03
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/08/chilean-cochayuyo-seaweed-burgers-recipe-1.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Chilean Cochayuyo Seaweed Burgers — Homemade Hamburguesas de Cochayuyo Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-hamburguesas-de-cochayuyo/)

![Chilean cochayuyo seaweed burgers served on whole wheat bread with lettuce and tomato](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/08/chilean-cochayuyo-seaweed-burgers-recipe-1.jpg)

Cochayuyo seaweed burgers are a classic Chilean home recipe that transforms dried giant kelp into firm, flavorful patties served on whole wheat buns with fresh toppings. The result is a filling, nutritious meal that comes together in just 50 minutes — and one that surprises anyone who tries it for the first time.

Cochayuyo (Durvillaea antarctica) is naturally high in fiber, iodine, iron, and magnesium. Combined with eggs, sautéed vegetables, and a touch of flour, it holds its shape beautifully in the pan and delivers a savory, slightly oceanic flavor that pairs perfectly with crisp lettuce, ripe tomato, and homemade mayonnaise.

## How to Make Cochayuyo Seaweed Burgers?

The process starts the night before: cochayuyo must be soaked in cold water for at least 8 hours to rehydrate. Once soft, it is simmered for 20 minutes, drained, and finely chopped. From there, a quick sofrito of onion, garlic, and bell pepper is combined with the seaweed, bound with egg and flour, shaped into patties, and pan-fried until golden. The buns are toasted, assembled with the toppings, and served immediately.

## Nutritional Information

Each serving (one burger with bun and toppings) provides approximately 350 calories, 15 g of protein, 15 g of total fat (2 g saturated), 40 g of carbohydrates (5 g sugars), and 500 mg of sodium. Cochayuyo is naturally high in sodium, so no additional salt is needed when cooking the sofrito. The seaweed contributes soluble fiber in the form of alginates, which support digestion, help regulate cholesterol, and stabilize blood sugar levels.

## Homemade Hamburguesas de Cochayuyo Recipe

**Prep time:** 30 minutes  |  **Cook time:** 20 minutes  |  **Servings:** 5

### Ingredients

- 1 cup cochayuyo (dried giant kelp), soaked and cooked
- 5 whole wheat burger buns
- 3 eggs
- ¼ red bell pepper, finely diced
- ¼ green bell pepper, finely diced
- ¼ onion, finely diced
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 2 tomatoes, sliced
- Lettuce leaves
- Red onion, sliced into rings
- Homemade mayonnaise
- Sunflower oil for frying
- Fine sea salt and black pepper to taste

### Instructions

1. **Sofrito base:** Heat a drizzle of sunflower oil in a medium skillet over medium heat. Add the minced garlic, diced onion, and both bell peppers. Season lightly with salt and black pepper. Add the cooked, finely chopped cochayuyo and stir with a wooden spoon for 5 minutes. Remove from heat and let cool completely.

![diced onion and garlic for cochayuyo burger sofrito base](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/08/cochayuyo-burger-step1-sofrito-onion.jpg)

1. **Form the patties:** Transfer the cooled cochayuyo mixture to a large bowl. Add the flour and 3 eggs and mix until the mixture is uniform and holds together. Taste and adjust seasoning. Divide into 5 equal portions and shape each into a burger patty using your hands or a round mold.

![finely chopped cooked cochayuyo seaweed ready to mix into burger patties](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/08/cochayuyo-burger-step2-seaweed-chopped.png)

1. **Cook:** Warm a thin layer of sunflower oil in a medium skillet over medium heat. Cook the patties for about 5 minutes per side until deep golden brown and cooked through. Meanwhile, slice the buns in half and toast them in a toaster oven or under the broiler for a few minutes.

1. **Assemble:** Place a cochayuyo patty on the bottom half of each toasted bun. Top with tomato slices, a leaf of lettuce, red onion rings, and a generous spoonful of mayonnaise. Close with the top bun and serve immediately. Alternatively, serve the patties without buns alongside steamed rice, boiled potatoes, or pasta.

![fresh lettuce leaves for assembling the Chilean cochayuyo seaweed burgers](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/08/cochayuyo-burger-step3-assembly-lettuce.jpg)

## Additional Tips

### How to Prepare Cochayuyo Before Cooking

Soak the dried cochayuyo in plenty of cold water overnight (at least 8 hours). Drain, rinse, and simmer in fresh water for 20 minutes until tender but still firm. Drain well and chop finely before using. Cochayuyo that is not drained thoroughly will make the patty mixture too wet and difficult to shape.

### How to Keep the Patties From Falling Apart

If the mixture feels too loose after combining the eggs and flour, add 2 to 3 tablespoons of dried breadcrumbs or instant rolled oats. Both absorb excess moisture and help the patties hold their shape in the pan. Chilling the formed patties in the refrigerator for 15 minutes before cooking also helps.

### Alternative Cooking Methods

For a lighter result, bake the patties on a parchment-lined baking sheet at 180°C (350°F) for 10 minutes per side. In an air fryer, brush the patties lightly with oil and cook at 180°C for 10 minutes per side, flipping halfway through. Both methods produce a slightly firmer crust than pan-frying.

| Ingredient | Substitution | Notes |
| --- | --- | --- |
| Eggs (binding) | 3 tbsp chickpea flour + 6 tbsp water | Mix into a paste before adding |
| Eggs (binding) | 3 tbsp ground flaxseed + 9 tbsp water | Rest 10 minutes until gel forms |
| All-purpose flour | Breadcrumbs or instant oats | Adds structure and absorbs moisture |
| Sunflower oil | Light olive oil or avocado oil | Higher smoke point for frying |

## Frequently Asked Questions (FAQs)

### How do you prepare cochayuyo before making burgers?

Soak the dried cochayuyo in cold water overnight to rehydrate it fully. Drain, then simmer in fresh water for 20 minutes until tender but not mushy. Drain well and chop finely. Proper draining is key — excess water makes the patties difficult to shape and causes them to fall apart during cooking.

### Can cochayuyo burgers be made vegan?

Yes. Replace the 3 eggs with one of the following vegan binders: 3 tablespoons of chickpea flour mixed with 6 tablespoons of water, or 3 tablespoons of ground flaxseed or chia seeds mixed with 9 tablespoons of water (let the mixture rest for 10 minutes before using). Both options provide enough binding to hold the patties together.

### How do you reduce the sodium in cochayuyo burgers?

Cochayuyo is naturally high in sodium, so skip any added salt in the sofrito and throughout the recipe. Use unsalted bread and low-sodium or homemade mayonnaise. Soaking the dried cochayuyo in several changes of water before cooking also helps leach out some of the natural sodium content.

### Can you freeze cochayuyo burgers?

Yes. Arrange the raw, shaped patties on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight container or freezer bag and store for up to 3 months. Cook directly from frozen without thawing — just add 3 to 4 extra minutes per side when pan-frying.

### What can you serve with cochayuyo seaweed burgers instead of bread?

These patties work well as a protein alongside steamed white rice, boiled potatoes, or pasta with a simple tomato sauce. They also make a good topping for a green salad or can be served with a fresh Chilean pebre sauce for dipping.

## What Is Cochayuyo?

Cochayuyo (Durvillaea antarctica) is a species of giant brown kelp that grows along the southern coastline of Chile and the sub-Antarctic islands. It is one of the largest and most robust seaweeds in the world, capable of reaching several meters in length. In Chile it is sold dried in twisted bundles and must be rehydrated before cooking. Its flavor is mild and slightly briny, and its texture becomes pleasantly firm and chewy once cooked. The name comes from Quechua: “cocha” (lagoon or water) and “yuyo” (herb or weed).

## History of Cochayuyo in Chile

Cochayuyo has been part of the Chilean diet for centuries. Indigenous coastal communities harvested it as a primary food source, and it remained a staple in working-class Chilean households throughout the nineteenth and twentieth centuries, valued for its low cost and high nutritional density. Traditionally it was used in soups, stews, and fritters — the burger adaptation is a modern evolution that turns this ancient ingredient into a format familiar to contemporary eaters. In recent years, cochayuyo has attracted international attention as part of the broader movement toward sustainable, plant-forward eating, and Chilean chefs have been incorporating it into upscale menus alongside its traditional home-cooking applications.

## Did You Know?

Cochayuyo is rich in alginates, a type of soluble fiber that forms a gel in the digestive tract. This gel slows the absorption of sugars and helps reduce LDL cholesterol — properties that have made cochayuyo a subject of interest in nutritional research. A single serving of these burgers provides a meaningful contribution of iodine (essential for thyroid function), calcium, and iron. It is also one of the few plant sources of vitamin B12 precursors, making it a particularly valuable ingredient in vegetarian and vegan diets.

## Recommended

- [Chilean Cochayuyo Seaweed Jam Recipe](https://www.chileanfoodrecipes.com/chilean-cochayuyo-seaweed-jam-recipe/)
- [Chilean Fricandela Burger Recipe](https://www.chileanfoodrecipes.com/chilean-fricandela-burger-recipe/)
- [Chilean Beer-Battered Hake with Toasted Flour](https://www.chileanfoodrecipes.com/chilean-beer-battered-hake-toasted-flour-recipe/)
- [Traditional Mapuche Kinwa Quinoa Salad](https://www.chileanfoodrecipes.com/traditional-mapuche-kinwa-quinoa-salad-recipe/)