Protein Swap | Argentinian Impossible™ Beef Choripan Burgers
with Poblano Slaw & Chimichurri Mayo
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
The grilled sausage sandwich called choripan, named for the duo of chorizo and bread, is popular in South America. This burger version reshapes Impossible™ beef into patties, and tucks them into buns with chimichurri mayo, pickled shallot and a sharp green slaw.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 14g Mint
- 150g Shredded cabbage
- 1 Poblano pepper (or green pepper)
- 1 Shallot (or onion)
- 60ml Apple cider vinegar
- 60ml Mayonnaise
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Soy • Sulphites • Wheat
You will need:
Grill pan (or large pan)
Microwave
Oil
Salt & pepper (S&P)
Total Fat
53 g
Saturated Fat
10 g
Sodium
800 mg
Total Carb
61 g
Sugars
10 g
Protein
29 g
Fibre
12 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!
