Recipe by Chef Heidi Fink
Argentinian Chorizo Burgers
- Prep time 45 mins
- Cook time 15 mins
- Ready in 1 hour
- Yield Serves 8
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An unbelievably flavourful & juicy burger, this recipe is inspired by Choripan, a classic South American sandwich of grilled chorizo in a crusty bun. Making your own chorizo patties is easy. Paired with the suggested sauces, or even your own favourite condiments, this recipe is sure to be a hit with the whole family!
Ingredients
- Argentian Burgers
- Homemade Chorizo
- Avocado Aioli
- Salsa Criolla
Directions
- Link to chimi churri recipe here.
- Homemade Chorizo: Mix all seasonings together until well-mixed. Add to a large bowl, along with pork and grated fresh garlic. Use gloved hands to mix this very well, until all the seasonings are completely blended into the groud pork. TIP: there is no worry about over-mixing, since pork does not get tough the same way beef does.
- Divide into 125 g patties (approx 4 ounces each), making each patty about the same size and shape as the baguette pieces or ciabatta buns you will be using to serve them. TIP: ground pork doesn’t shrink during cooking the same way that ground beef does, so you can match the size of the bread.
- TIP: pork can be seasoned and patties made ahead of time. Store these in the fridge for up to three days, or well-wrapped in the freezer for up to 2 months.
- After all the other condiments are made, get ready to cook your patties. Preheat grill to medium-high for 5 to 10 minutes before grilling. Grill patties, flipping halfway through, until pork registers 160 F. They will take about 5 to 8 minutes to cook. Add sliced cheese in the last minute of cooking, if desired.
- Avocado Aioli: in a medium bowl, mash avocado until smooth. Add mayonnaise, lemon juice, salt, and garlic. Mix well and taste to adjust seasonings. Set aside until ready to serve.
- Salsa Criolla: In a serving bowl, mix togther the prepared vegetables (all diced very small, as stated in the ingredients list). Stir in the olive oil, vinegar, chilis, salt and peppers. Mix well.
- Allow the salsa to marinate together for at least five minutes before tasting to adjust the seasoning. TIP: this can be made several hours in advance, even the day before, and kept refrigerated until serving time.
- Assemble the burgers: Make sure to have all the condiments ready (ChimiChurri, Avocado Aioli, and Salsa Criolla) before you cook the burger patties. Cut and butter the baguette or ciabatta buns; grill or toast them, if desired.
- Once the patties are cooked, have each person assemble their own burgers. My preferred method is to spread both sides of the bread with aioli, followed by chimichurri on the bottom side. Place a patty on the chimichurri, and top each patty with a generous spoonful of Salsa Criolla. Finish with the top slice of bread and enjoy!
- I like to serve these with a big salad and/or oven fries.
Variations
GLUTEN-FREE OPTION: Since everything in this recipe is gluten free except for the bread, you can swap in a gluten free burger bun or ciabatta for the bread in this recipe, for a juicy flavourful GF Argentinian Chorizo Burger!
