Argentinian Choripan Burger

About This Recipe

Choripan, grilled chorizo split and served in crusty bread with chimichurri, is one of the most beloved street foods and asado staples in Argentina. This burger reimagines that combination in patty form, using ground pork seasoned with the same paprika, garlic and red wine that flavors traditional Argentine chorizo, formed into patties instead of stuffed into casings for an easier home-cooking method. The two toppings that define real choripan are essential here too: chimichurri, the parsley-garlic-vinegar sauce, and salsa criolla, a crunchy, vinegar-dressed relish of diced tomato, onion and bell pepper that adds acidity and freshness against the rich, fatty pork patty. Together they cut through the chorizo's spice and fat in the same way they balance grilled sausage at any Argentine asado. Served on a crusty roll rather than a soft bun, in keeping with how choripan is traditionally served, this burger delivers the same smoky, garlicky, herb-and-vinegar-forward flavor of the classic street sandwich in a slightly heartier, knife-and-fork-optional format.

Ingredients

Serves 4

• 600 gground pork
• 2 tbspsweet paprika
• 1 tspsmoked paprika
• 4 clovesgarlic(minced)
• 2 tbspred wine
• 1 tspdried oregano
• 1.25 tspfine sea salt
• 0.5 tspblack pepper
• 0.25 tspred chile flakes
• 4crusty rolls
• 0.5 cupchimichurri sauce
• 1tomato(diced, for salsa criolla)
• 0.5onion(diced, for salsa criolla)
• 0.5bell pepper(diced, for salsa criolla)
• 2 tbspred wine vinegar(for salsa criolla)
• 2 tbspolive oil(for cooking)

Instructions

1. 1

   Season the pork

   Mix ground pork with sweet paprika, smoked paprika, garlic, red wine, oregano, salt, pepper and chile flakes. Combine well and let sit 15 minutes to let the flavors absorb.

2. 2

   Make the salsa criolla

   Combine diced tomato, onion and bell pepper with red wine vinegar and a pinch of salt in a bowl. Let marinate at room temperature while you cook the patties.

   Let the salsa criolla sit for at least 15 minutes -- the vinegar softens the raw onion's bite and lets the vegetables release some juice to season the mix.

3. 3

   Shape the patties

   Divide the pork mixture into 4 patties about 3/4 inch thick.

4. 4

   Cook the patties

   Heat olive oil in a heavy skillet or grill pan over medium heat. Cook patties 5 to 6 minutes per side until well browned and cooked through to 160°F (71°C) internally.

5. 5

   Toast the rolls

   Split the crusty rolls and toast the cut sides in the same pan for the last minute of cooking.

6. 6

   Assemble

   Spread chimichurri on the roll, add the patty, top generously with salsa criolla, and serve immediately.

Variations

• •

  Beef version: substitute ground beef for pork for a slightly different, though still flavorful, patty.

• •

  Extra spicy: add a pinch of cayenne or a minced fresh chile to the pork mixture.

• •

  Grilled version: cook the patties over a charcoal or gas grill instead of a skillet for a smokier finish closer to traditional choripan.

Storage

Refrigerate cooked patties up to 3 days; reheat gently in a skillet over medium-low heat. Salsa criolla keeps well up to 3 days and chimichurri up to a week, both stored separately in the fridge.

Frequently Asked Questions