Grilled Argentinian Chorizo Choripan Burgers
with Chimichurri Mayo & Poblano Slaw
Cooking time
25 minutes
Servings
2/4
Calories
800 /serving
The grilled sausage sandwich called choripan, named for the duo of chorizo and bread, is popular in South America. This burger version reshapes spiced pork into patties for the barbecue, and tucks them into buns with chimichurri mayo, pickled shallot and a sharp green slaw.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 14g Herb medley (parsley, mint, cilantro)
- 1 Poblano pepper (or green pepper)
- 150g Shredded cabbage
- 1 Shallot (or onion)
- 60ml Apple cider vinegar
- 60ml Mayonnaise
- 2 Artisan hamburger buns
Contains: Barley, Eggs, Sulphites, Wheat
You will need:
Microwave
Oil
Salt & pepper (S&P)
BBQ
Total Fat
55 g
Saturated Fat
10 g
Sodium
680 mg
Total Carb
50 g
Sugars
7 g
Protein
29 g
Fibre
5 g
Preparation
Prepare & grill the patties
- Heat the BBQ on high, making sure to oil the grill first.
- Form the chorizo into 2 patties* (double for 4 portions).
- Add to the BBQ and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
Make the pickled shallot
- Meanwhile, halve and peel the shallot; thinly slice ½ and mince the remaining ½.
- In a small bowl, microwave ½ the vinegar, 2 tbsp water (double for 4 portions) and S&P, 30 sec. to 1 min., until warm.
- Add the sliced shallot.
- Set aside to pickle.
Mise en place
- Quarter and core the poblano lengthwise. In a second small bowl, toss with a drizzle of oil and S&P.
- Pick the mint leaves off the stems; roughly chop the leaves.
- Roughly chop the parsley and cilantro leaves and stems.
- In a large bowl, make the chimichurri by combining the herbs, minced shallot, remaining vinegar, a drizzle of oil and S&P.
- In a third small bowl, combine the mayo, ½ the chimichurri and S&P.
Grill the poblano & make the slaw
- Add the poblano to the BBQ and grill, 2 to 3 min. per side, until browned.
- Transfer to a cutting board. Once cool enough, small-dice.
- To the bowl of remaining chimichurri, add the poblano, cabbage and a generous drizzle of oil.
Grill the buns & serve
- Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through.
- Divide the bun bottoms between your plates.
- Top each bun bottom with a spoonful of the chimichurri mayo, a patty, a spoonful of the slaw, the pickled shallot (drain before adding) and a bun top.
- Serve the remaining chimichurri mayo and slaw on the side. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
