Argentinian Chorizo Choripan Burgers
with Poblano Slaw & Chimichurri Mayo
Cooking time
25 minutes
Servings
2/4
Calories
840 /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, 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
- 1 Poblano pepper (or green pepper)
- 14g Mint
- 1 Shallot (or onion)
- 150g Shredded cabbage
- 60ml Apple cider vinegar
- 60ml Mayonnaise
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Sulphites • Wheat
You will need:
Grill pan (or large pan)
Microwave
Oil
Salt & pepper (S&P)
Total Fat
58 g
Saturated Fat
11 g
Sodium
690 mg
Total Carb
53 g
Sugars
9 g
Protein
30 g
Fibre
6 g
Preparation
Prepare & cook the patties
- Form the chorizo into 2 patties (double for 4 portions).
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
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.
- In a large bowl, make the chimichurri by combining the mint, 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.
Cook the poblano & make the slaw
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the poblano and cook, 2 to 3 min. per side, until browned.
- Transfer to a cutting board and reserve the pan.
- Once cool enough, small-dice.
- To the bowl of remaining chimichurri, add the poblano, cabbage and a generous drizzle of oil; toss well.
Toast the buns & serve
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the buns, cut-sides down, and toast, 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!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
