Meet the Grilled Choripan Sausage Burger — a smoky, juicy twist on the classic choripán that turns chorizo into a burger-ready star. I’ve grilled these many times and love how the sausage’s spice plays against bright chimichurri and toasted buns. If you enjoy bold sandwiches, this hits similar flavor notes to a cheeseburger grilled cheese fusion while staying proudly Argentine-inspired.
Why Make This Recipe
- Big, bold flavor: spicy fresh chorizo gives a smoky, garlicky punch you don’t get from plain beef.
- Fast weeknight option: patties take about 10 minutes on the grill, similar in speed to a 30-minute sausage skillet.
- Crowd-pleaser: they’re perfect for backyard cookouts and easy to double or triple.
- Textural contrast: crisp toasted bun, juicy sausage, and a herb-forward chimichurri or mayo keep every bite interesting.
Personal note: I love this recipe because the first bite tastes rustic and grilled, and the chimichurri brightens it so you never get palate fatigue.
Recipe Overview
- Prep time: 15 minutes (including chopping chimichurri)
- Cook time: 8–10 minutes (grill)
- Total time: 25 minutes
- Servings: 4 burgers (about 4 oz patties)
- Difficulty: Easy–Medium
- Method: Grill or cast-iron sear fresh chorizo patties, toast buns, and finish with chimichurri and pickled onions.
My Experience Making This Recipe
I tested this recipe on a gas grill and in a hot cast-iron pan to confirm timing and crust formation. The biggest discovery was that splitting links and pressing gently into patties gives better sear and even cook than trying to grill whole links. I also found a quick 10-minute chimichurri mellows the heat without losing freshness.
How to Make Grilled Choripan Sausage Burger
Start with 1 lb fresh pork chorizo (about 4 links) or ground chorizo, removed from casings and gently formed into four 4-oz patties. Preheat your grill to medium-high (400–425°F) or heat a cast-iron skillet over medium-high until smoking slightly. Grill 4–5 minutes per side until internal temperature reaches 160°F for pork; rest 5 minutes. Toast buns on the grill for 30–45 seconds to add crunch, then assemble with chimichurri, quick-pickled onions, and a smear of mayonnaise or queso fresco.
Expert Tips for Success
- Use an instant-read thermometer: cook pork chorizo patties to 160°F for safety and to avoid overcooking.
- Don’t overwork the meat: handle patties gently to keep them tender; compacting creates a dense texture.
- Create a crust: press patties firmly into a hot cast-iron or hot grill grates for 30 seconds to maximize Maillard browning. Consider a grill press for even contact.
- Drain excess fat: chorizo is fatty—use a two-zone grill (hot for searing, cooler to finish) or blot patties on paper towel briefly after searing if flare-ups occur.
- Choose fresh chorizo: quality fresh links (not cured) give the best juiciness and spice balance; if very spicy, mix 1 lb chorizo with 4 oz ground pork to mellow heat.
How to Serve Grilled Choripan Sausage Burger
- Classic: butter-toasted bolillo or brioche bun with chimichurri, quick-pickled red onion, and a squirt of lime. Pair with fries or a green salad.
- Comfort plate: serve open-faced over rice and beans for a heartier meal, similar in vibe to a bacon cheeseburger rice skillet.
- Party slider: make mini patties and serve as sliders on soft rolls with toothpicks for gatherings.
- Presentation tip: spoon chimichurri on the bun first, add the patty, then top with onions so the herbs don’t make the bun soggy.
Storage and Reheating Guide
- Refrigerator: store cooked patties in an airtight container for up to 3–4 days. Keep chimichurri separate in a small jar for up to 5 days.
- Freezing: freeze cooked patties on a parchment-lined tray until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: reheat gently in a 350°F oven for 8–10 minutes, or warm in a cast-iron skillet over medium heat 2–3 minutes per side to restore crust. Avoid microwaving when you want to preserve texture—if you must, do short blasts and finish in a hot skillet.
Recipe Variations
- Gluten-free: swap to gluten-free buns or serve on a toasted lettuce leaf; ensure condiments are GF.
- Lower fat: mix 50% chorizo with 50% lean ground pork or turkey to reduce fat while keeping flavor.
- Dairy-free: skip mayo/queso and use chimichurri or avocado smash instead.
- Spicy/smoky twist: add smoked paprika and a teaspoon of chipotle in adobo to the patty mix for deeper smoky heat.
Nutritional Highlights
- Protein-packed: a 4-oz chorizo patty provides around 18–22 g of protein depending on fat content.
- High fat: chorizo is higher in saturated fat and calories than lean beef—serve with lighter sides like a salad for balance.
- Allergens: contains pork; check sausage label for dairy or gluten additives. Adjust for dietary needs by using labeled gluten-free or dairy-free chorizo when required. Limit portion size to one burger if watching calories.
Troubleshooting Common Issues
- Problem: Patties fall apart on the grill. Solution: Slightly chill patties 15–20 minutes before grilling and press a shallow dimple in the center to keep shape while cooking.
- Problem: Excessive flare-ups. Solution: Trim visible fat before forming patties or use two-zone grilling to move patties away from direct flames while finishing.
- Problem: Too spicy. Solution: Mix chorizo with a little plain ground pork or serve with a cooling yogurt or avocado spread to tame heat.
Frequently Asked Questions
Q1: Can I use store-bought chorizo links whole instead of making patties?
A1: Yes—grill whole links for 10–12 minutes, turning often to get even color; split and serve in rolls choripán-style. For burger texture, remove casings and form patties to get better contact with grill grates.
Q2: What internal temperature should I cook chorizo burgers to?
A2: For pork chorizo, cook to 160°F measured with an instant-read thermometer. If using pre-cooked or smoked chorizo, reheat to 140°F.
Q3: How long can I keep chimichurri?
A3: Fresh chimichurri keeps 4–5 days refrigerated in an airtight jar; top with a thin layer of olive oil to help preserve color and flavor.
Q4: Can I make these indoors if I don’t have a grill?
A4: Absolutely—use a very hot cast-iron skillet or griddle and a splash of oil to prevent sticking; sear 3–4 minutes per side then lower heat and cook through, finishing in a 375°F oven if needed.
Conclusion
If you want inspiration for a chimichurri-style topping or a different chorizo burger approach, check this recipe for Grilled Chorizo Burgers with Chimichurri Aioli – Plan to Eat.
Grilled Choripan Sausage Burger
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option Available
Description
A smoky, juicy twist on the classic choripán using fresh chorizo patties, chimichurri, and toasted buns.
Ingredients
- 1 lb fresh pork chorizo (about 4 links)
- 4 bolillo or brioche buns
- Chimichurri sauce
- Quick-pickled red onions
- Mayonnaise or queso fresco
- Lime, for serving
Instructions
- Remove chorizo from casings and form into four 4-oz patties.
- Preheat grill to medium-high (400–425°F) or heat a cast-iron skillet over medium-high until slightly smoking.
- Grill patties for 4–5 minutes per side until the internal temperature reaches 160°F for pork; let rest for 5 minutes.
- Toast buns on the grill for 30–45 seconds.
- Assemble the burger with chimichurri, quick-pickled onions, and a smear of mayonnaise or queso fresco.
Notes
Use an instant-read thermometer to ensure patties reach 160°F; handle meat gently to keep patties tender.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 burger
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg