Choripan Burger

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Bring the best of South American street food to your backyard grill with the tasty Choripan Burger. It's a killer combo of sausage, melted mozzarella, chimichurri sauce, and pickled veggies.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch

Cuisine: American, Argentinian

Servings: people

Author: Derek Wolf

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

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