If you’re a fan of South American street food with bold, zesty flavors, then the Choripan Burger is about to become your new favorite recipe. Inspired by the classic chorizo sandwich, this burger blends juicy spiral sausage, vibrant chimichurri, and melty mozzarella. Layer on some tangy pickled red onions and jalapeños, and you have a flavor explosion that is so good, it’s unreal!
Table of Contents
Why You’ll Love the Choripan Burger
This Choripan Burger isn’t your typical sandwich. With layers of flavor—from the garlicky chimichurri to the spicy kick of jalapeños—each bite offers a taste of Buenos Aires street food at home. The grilled chorizo spiral gives you that smoky, crispy crust we all crave, while the melted cheese and pickled toppings bring everything together. Perfect for a casual cookout, sporting event, or just a weekend indulgence, this burger offers an unforgettable flavor experience.
If you’re craving a traditional burger with some chimichurri action, check out my epic Chimichurri Burger! For more fun with Choripan, check these recipes out: Cheese Stuffed Choripan and Loaded Choripan.
Ingredients Round-Up
- Choripan – You’ll need spiral sausages, mozzarella slices, mayonnaise (optional), and burger buns to create this stacked burger.
- Pickled Red Onions & Jalapeños – For this, grab red onions, jalapeños, white vinegar, water, sugar, kosher salt, and peppercorns to add a tangy, spicy crunch.
- Chimichurri – This vibrant, herbaceous sauce comes together quickly with parsley, red wine vinegar, garlic cloves, chili flakes, olive oil, and a dash of salt. For even more chimichurri inspo, check out my Best Chimichurri Recipes.
Now that you know what to get from the grocery store, let’s fire up the grill so we can make this absolutely so freakin’ delicious recipe.
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How to Make the Choripan Burger
The Sauces
To start, you’ll make the pickled red onions and jalapeños, which add the perfect tangy crunch. Heat a skillet to medium-high heat, then pour in the vinegar, water, sugar, and salt, stirring until the sugar and salt dissolve. Once that’s done, remove it from the heat.
In a food-safe bowl or Mason jar, layer the sliced red onions, jalapeños, and peppercorns. Pour the hot vinegar mixture over everything and cover. Let this sit at room temperature for at least one hour—though it’s even better if you let it sit overnight to get that bold flavor.
Next, mix up the chimichurri sauce in a large bowl or Mason jar. Combine the chopped parsley, red wine vinegar, minced garlic, red chili flakes, and a drizzle of olive oil. Stir or mix until you reach a slightly chunky, salsa-like texture. Set it aside so the flavors can meld together.
Grilling Time
Now, let’s get grilling. Preheat your grill to medium-high heat (around 325F) and place the sausages directly on the grill. Cook them slowly, letting each spiral develop a charred, crispy crust. Grill until the sausages reach an internal temperature of about 165F, then pull them off and let them cool slightly.
Once the sausages are done, add a skillet to the grill with all your mozzarella slices, letting the cheese melt completely for a gooey layer to add on top of each sausage.
Also, don’t forget to toast the burger buns briefly on the grill, then spread a little mayonnaise on the bottom buns if you like.
Sausage Sandwich Assembly
Now, you’re ready to build the burger. Start with a toasted bun, layer on a sausage spiral, a spoonful of chimichurri, another spiral sausage, then top with a heaping amount of melted mozzarella, another generous spoonful of chimichurri, and finally, those tangy pickled red onions and jalapeños. Close with the top bun, and your Choripan Burger is ready to devour.
Cheers to another epic way to add more excitement to your burger experience!
What to Serve with the Choripan Burger
This burger is bold, so you’ll want to keep the sides simple but complementary. Think crispy fries, a light salad with fresh herbs, or some grilled corn on the cob. For extra South American flair, try pairing it with a cold glass of yerba mate or a zesty lime soda.
Leftovers & Reheating Instructions
If you somehow have leftovers, store each component separately. The sausage, chimichurri, and pickled onions will keep in the fridge for up to three days. When you’re ready to reheat, warm the sausage in a skillet over medium heat until heated through, melt some more cheese, and toast a new bun. Then add your leftover pickled veggies and chimichurri, and enjoy!
If you love sausage sandwich recipes, don’t miss out on my Cheese Stuffed Sausage Sandwich and Smoked Sausage Chimichurri Sandwich Recipe.
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Choripan Burger FAQs
Choripán is popular in South America, especially beloved in Argentina and Uruguay as a street food. The name comes from combining the words “chorizo” (a type of sausage) and “pan” (bread), and it’s essentially a grilled chorizo sausage served in a crusty bread roll, much like a hot dog or sandwich.
You can use Italian sausage, pork chorizo, Mexican chorizo, or even Spanish chorizo—each offering a different twist. Just make sure it’s a high-quality sausage that you can grill to a crispy, charred perfection.
Absolutely! Using a crusty French baguette can give your Choripan Burger an authentic, rustic feel, closer to the traditional South American style. The baguette’s firm crust and airy interior pair perfectly with the juicy sausage and chimichurri. It also soaks up all the flavors without getting soggy.
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Choripan Burger
Ingredients
Choripan:
- 4-6 Sausage Spirals
- 9-10 Mozzarella Slices
- Mayonnaise optional
- Burger Buns
Pickled Red Onions & Jalapenos:
- 2 medium Red Onions sliced
- 2-3 large Jalapeños sliced
- 2 cups White Vinegar
- 1 cup Water
- ½ cup White Sugar
- ½ cup Kosher Salt
- 1 tbsp Whole Peppercorns
Chimichurri:
- 1 cup Parsley chopped
- ¼ cup Red Wine Vinegar
- 4-6 Garlic Cloves minced
- 1 tbsp Red Chili Flakes
- Olive Oil to desired consistency
- Salt to taste
Instructions
Pickled Red Onions & Jalapenos:
- Heat up a skillet to medium high heat. Add your white vinegar, water, white sugar and kosher salt to the skillet. Let simmer until the salt and sugar has dissolved. Pull off once done.
- Add your sliced red onions, jalapenos and the peppercorns to a food safe bowl or mason jar. Pour the hot vinegar solution over the top of the veggies and cover. Let sit at room temperature for at least 1 hour but ideally overnight.
- Use once ready and refrigerate after opening.
Choripan:
- Add all the ingredients for the chimichurri to a bowl and mix together. Set to the side.
- Preheat your grill to medium high heat (about 325F)
- Add the sausage to slowly cook on the grill until charred and clear liquid is coming out (about 165F internal). Once done, pull off and let cool.
- Add a skillet to the grill along with all of the sliced cheese and let fully melt.
- Toast up your burger buns and then add a layer of mayonnaise to them. Top each with a sausage spiral and then add a heaping amount of melted cheese. Finish with chimichurri and pickled red onions and jalapenos. Serve and enjoy
