Choripan Burger with Chimichurri, Pickled Red Onions, and Jalapenos Recipe

If you’re craving something bold, packed with flavor, and a little bit different from your usual burger night, then you’re in for a treat with this Choripan Burger with Chimichurri, Pickled Red Onions, and Jalapenos Recipe. I absolutely love how this recipe combines the juicy, smoky goodness of choripan sausage spirals with zesty chimichurri, tangy pickled onions, and a kick of jalapenos — it’s a mouthwatering flavor explosion you won’t forget. Trust me, once you try this, your family and friends will be begging you to make it again.

this Recipe

Ingredients You’ll Need

This recipe brings together fresh herbs, tangy pickles, and juicy sausage — all working perfectly to create a burger that bursts with flavor. When shopping, I recommend grabbing your favorite quality sausage spirals and fresh parsley for that authentic chimichurri zing.

• Sausage Spirals: Choose good-quality pork or beef sausages with a natural casing for that classic choripan flavor.
• Mozzarella Slices: Fresh mozzarella melts beautifully and adds creamy richness to balance the acidity.
• Mayonnaise (optional): Adds a smooth texture and subtle tang; if you’re avoiding mayo, you can skip it.
• Burger Buns: Soft buns hold everything together without overpowering the flavors.
• Red Onions: Thinly sliced, they pickle up quickly and add a sweet-tart crunch.
• Jalapeños: Fresh sliced jalapenos bring heat — adjust the amount to your spice tolerance.
• White Vinegar: Essential for the pickling liquid, giving those onions and jalapenos their punch.
• White Sugar: Balances the acidity in the pickling liquid.
• Kosher Salt: Enhances all the flavors and helps with the pickling process.
• Whole Peppercorns: Add a nice aromatic depth to your pickles.
• Parsley: Fresh and vibrant parsley is key for the chimichurri’s bright flavor.
• Red Wine Vinegar: Gives chimichurri its characteristic tang.
• Garlic Cloves: More garlic means more flavor — I love a garlicky punch here.
• Red Chili Flakes: For a smoky heat in the chimichurri; adjust according to preference.
• Olive Oil: To bring everything together in the chimichurri; extra virgin gives the best taste.
• Salt: To taste, rounding out the chimichurri.

Variations

I’ve tried a few different twists on this Choripan Burger with Chimichurri, Pickled Red Onions, and Jalapenos Recipe, and honestly, it’s a versatile canvas that you can make your own. Don’t hesitate to experiment!

• Different Sausages: Sometimes I swap in spicy chorizo or even a chicken sausage for a lighter, yet flavorful bite — both work beautifully.
• Heat Level: You can mellow the jalapeno heat by removing seeds, or kick it up by adding fresh hot peppers or more chili flakes in the chimichurri.
• Cheese Options: I like mozzarella because it melts perfectly, but feel free to try provolone or even pepper jack for an extra kick.
• Vegan Twist: Use plant-based sausages and skip the cheese; chimichurri and pickled veggies still keep it vibrant and tasty!

How to Make Choripan Burger with Chimichurri, Pickled Red Onions, and Jalapenos Recipe

Step 1: Pickle Those Onions and Jalapenos for Maximum Tang

I found that quick-pickling the red onions and jalapeños punches up the burger’s flavor and adds a perfect tangy crunch. To get there, start by heating white vinegar, water, sugar, and kosher salt in a skillet until the sugar and salt completely dissolve. Pour this hot pickling liquid over your sliced onions and jalapenos with some whole peppercorns and let them sit at room temp for at least an hour — but I usually prep these the night before to let the flavors marry really well. This step makes a world of difference, so don’t skip it!

Step 2: Mix Up Your Vibrant Chimichurri

Chimichurri is one of my favorite condiments because it’s so fresh and zesty. Toss together chopped parsley, minced garlic, red wine vinegar, red chili flakes, good olive oil, and a pinch of salt. I like to let it sit while the sausage cooks so the flavors meld together beautifully. You’ll notice how this sauce adds an herby brightness that’s hard to beat.

Step 3: Grill Your Sausage Spirals Just Right

Preheat your grill to medium-high, around 325°F, and grill the sausage spirals slowly. Cook them until they’re nicely charred on the outside and reach an internal temperature of about 165°F — juicy and safe to eat. Don’t rush this step; slow grilling keeps the sausage juicy while getting that smoky flavor. Once done, pull the sausage off and let it rest briefly.

Step 4: Melt Your Cheese and Toast the Buns

Here’s a tip I learned: putting a skillet on the grill and melting the mozzarella slices there gives you that perfect gooey cheese with a little smoky edge. While the cheese melts, toast your burger buns — a nicely toasted bun gives the burger great texture and prevents sogginess from the chimichurri and pickles. Spread a thin layer of mayo on the buns for a bit of creaminess, if you like.

Step 5: Assemble and Enjoy!

Start with your mayonnaise-spread bun, layer on the spiral sausage, then crown it with plenty of melted mozzarella. Top with a generous spoonful of chimichurri and finish with those tangy pickled red onions and jalapenos. Bite in and savor each bold, savory, and slightly spicy mouthful — I promise, this will be a new favorite!

How to Serve Choripan Burger with Chimichurri, Pickled Red Onions, and Jalapenos Recipe

Garnishes

I love finishing these burgers with some fresh parsley leaves or a sprinkle of extra red chili flakes if I’m serving guests who like it spicy. Sometimes, a little squeeze of fresh lime on top adds a bright zing that livens everything up — highly recommend!

Side Dishes

My go-to sides are crispy oven-baked fries or a simple mixed green salad dressed lightly with olive oil and lemon. On cooler days, grilled corn on the cob with a touch of chili powder complements the spicy flavors perfectly.

Creative Ways to Present

For a fun party twist, I’ve served these choripan burgers as sliders on mini buns, perfect for grazing and sharing. Wrapping them with parchment paper strips keeps them neat and easy to hold if you’re serving at outdoor gatherings.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the sausages, chimichurri, and pickled veggies separately in airtight containers in the fridge. This helps preserve the texture and flavor so nothing gets soggy or overwhelming.

Freezing

If I plan well, I’ll freeze cooked sausage spirals in sealed bags. Just thaw overnight in the fridge and reheat gently on the grill or stovetop. I avoid freezing the pickled onions and chimichurri because fresh is best for those.

Reheating

Reheating on the grill or a hot skillet works great for sausages to regain that fresh-off-the-grill texture. Warm the chimichurri at room temperature and refresh any pickles as needed to keep that fresh tang.

FAQs

Final Thoughts

Making this Choripan Burger with Chimichurri, Pickled Red Onions, and Jalapenos Recipe has genuinely become a favorite in my household. It’s one of those recipes that’s fun to prepare, impressively flavorful, and perfect for sharing. I love how the fresh chimichurri and zesty pickles brighten up every bite, and the spiral sausages give it a unique twist that’s just irresistible. Give it a try—you’re going to find it’s a game changer for your burger nights!

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