📝 About This Recipe
Hailing from the pampas of Rio Grande do Sul, the Xis (pronounced 'sheez') is not just a burger; it is a culinary monument. Unlike its American cousins, this massive sandwich is pressed flat on a griddle, creating a toasted, thin profile that melds the flavors of grilled meats, melted cheese, and fresh vegetables into a singular, decadent bite. It is the king of Brazilian street food, known for its sheer size and the unique addition of corn and peas that provide a sweet, textural pop.
🥗 Ingredients
The Foundation
- 2 pieces Large Xis Buns (approx. 7-8 inches in diameter; substitute with oversized brioche or soft sesame buns if needed)
- 2 tablespoons Unsalted Butter (softened for toasting)
The Proteins
- 300 grams Ground Beef (80/20 blend) (divided into two thin 150g patties)
- 4 slices Smoked Bacon (thick cut)
- 2 pieces Large Eggs (fried sunny side up or lightly scrambled)
- 4 slices Prato Cheese or Mozzarella (thickly sliced)
The Fillings & Toppings
- 1/4 cup Canned Sweet Corn (drained)
- 1/4 cup Canned Green Peas (drained)
- 1 large Tomato (thinly sliced)
- 1/2 head Iceberg Lettuce (shredded)
- 1/2 cup Homemade Mayonnaise (traditional 'Maionese Caseira' with garlic and herbs)
- 2 tablespoons each Ketchup and Mustard (to taste)
👨🍳 Instructions
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1
Prepare your mise en place by shredding the lettuce, slicing the tomatoes, and draining the corn and peas. Having everything ready is crucial for the assembly.
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2
Preheat a large flat-top griddle or a very wide cast-iron skillet over medium-high heat.
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3
Butter the cut sides of your oversized buns and place them on the griddle until golden brown and slightly crisp. Set aside.
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4
Place the bacon slices on the griddle and cook until crispy. Move them to a cooler part of the griddle to stay warm.
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5
Season your beef patties generously with salt and pepper. Place them on the hot griddle, smashing them slightly with a spatula to ensure they are wider than they are thick.
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6
Cook the patties for about 3-4 minutes per side. In the last minute, place two slices of cheese on each patty and cover with a lid to melt perfectly.
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7
On a clear spot on the griddle, fry your eggs. For an authentic Xis, the yolk should be slightly soft but not completely runny, as it will be pressed later.
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8
Briefly toss the corn and peas on the griddle for 1 minute just to warm them through and catch some of the residual meat fats.
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9
Begin assembly: Spread a generous layer of mayonnaise on both the top and bottom buns. Follow with ketchup and mustard.
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10
On the bottom bun, layer the cheesy beef patty, bacon, fried egg, corn, peas, tomato slices, and a handful of shredded lettuce.
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11
Close the sandwich with the top bun. Now comes the 'Xis' secret: Place the entire assembled sandwich back onto the griddle.
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12
Using a heavy press or another heavy skillet, press down firmly on the sandwich for about 2 minutes per side. The goal is to flatten the sandwich to about half its height while toasting the outside of the bun.
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13
Once the bun is extra crispy and the sandwich is hot throughout, remove from heat and slice in half (if you dare).
💡 Chef's Tips
Use 'Maionese Caseira'—blend an egg, a clove of garlic, lime juice, and oil for a true Southern Brazilian flavor. Don't skip the pressing step; it's what differentiates a Xis from a standard burger by melding the ingredients. If you can't find Xis buns, use a soft round loaf of bread and slice it horizontally. Ensure the corn and peas are well-drained to prevent the sandwich from becoming soggy. Wrap the bottom half of the sandwich in parchment paper or a foil 'pocket' to catch the delicious juices while eating.
🍽️ Serving Suggestions
Pair with a cold Guaraná Antarctica soda for the most authentic experience. Serve with a side of extra-crispy polenta fries instead of potato fries. A cold Brazilian pilsner beer cuts through the richness of the meats and cheese beautifully. Provide extra 'Molho Verde' (green herb sauce) on the side for dipping. Finish the meal with a small 'Cafezinho' to aid digestion after this massive feast.