Grilled Choripan Sausage Burger Recipe

If you’re craving something seriously delicious and full of bold flavors, you’ve got to try this Grilled Choripan Sausage Burger Recipe. It’s one of those meals that feels like a celebration every time you make it. I absolutely love how the spicy, tangy pickled onions and jalapeños play against the smoky sausage and creamy melted mozzarella. Trust me, once you try making these at home, it’ll become a go-to for your weekend grill sessions or casual dinners with friends.

this Recipe

Ingredients You’ll Need

These ingredients come together perfectly for authentic choripan flavors with a burger twist. When shopping, look for fresh parsley for the chimichurri and good-quality sausage spirals – they’re the star of this recipe.

• Sausage Spirals: Choose your favorite pork or beef sausage spirals; natural casing works great for grilling.
• Mozzarella Slices: Fresh slices melt beautifully and add that irresistible gooey texture.
• Mayonnaise: Optional, but a little spread on the bun adds a creamy touch.
• Burger Buns: Toasted buns hold everything together nicely without getting soggy.
• Red Onions: Slice them thin for quick, flavorful pickling.
• Jalapeños: Fresh jalapeños give just the right kick when pickled.
• White Vinegar & Water: The base for the pickling brine, balancing acidity with a touch of sweetness.
• White Sugar and Kosher Salt: Essential for perfect pickling flavor.
• Whole Peppercorns: Adds subtle spice and aroma to the pickled vegetables.
• Parsley: Fresh and bright, for the chimichurri sauce.
• Red Wine Vinegar: Gives the chimichurri its tangy punch.
• Garlic Cloves: Minced cloves bring great depth of flavor to the sauce.
• Red Chili Flakes: Adds heat to the chimichurri—you can adjust to taste.
• Olive Oil: Use good quality for a silky sauce consistency.
• Salt: To taste, to finish the chimichurri perfectly.

Variations

One of the best parts about the Grilled Choripan Sausage Burger Recipe is how you can really make it your own. I often swap out the mozzarella for provolone when I want a sharper cheese, or dial up the heat with extra chili flakes in the chimichurri.

• Mild Version: For less heat, reduce the jalapeños or use a milder pepper in the pickled mix.
• Dairy-Free: Skip the cheese and mayo, or use vegan substitutes – still delicious!
• Spicy Chimichurri: Add fresh chopped red chilies or increase red chili flakes to give the sauce an extra kick.
• Seasonal Twist: Try adding grilled bell peppers or switching the parsley for fresh cilantro in chimichurri for a different herby note.

How to Make Grilled Choripan Sausage Burger Recipe

Step 1: Pickle the Red Onions & Jalapeños

Start by heating a skillet over medium-high heat and combining the white vinegar, water, sugar, and kosher salt. Let it come to a simmer until the sugar and salt dissolve fully – this is your quick pickling brine. Pour this hot mixture over the sliced onions, jalapeños, and whole peppercorns in a jar or bowl. Cover it and let it rest for at least an hour, though I recommend leaving it overnight so the flavors get deeper. Once ready, refrigerate after opening and enjoy that tangy, spicy crunch on your burger.

Step 2: Prepare the Chimichurri Sauce

While the veggies pickle, mix together the chopped parsley, red wine vinegar, minced garlic, red chili flakes, olive oil, and salt in a bowl. The olive oil amount depends on how thick you like your chimichurri; I aim for a sauce that’s thick enough to coat but still pourable. Set this homemade magic aside to let the flavors meld while you prep your grill.

Step 3: Grill the Sausage Spirals

Preheat your grill to medium-high, about 325°F if you have a thermometer. Place the sausage spirals directly on the grill and cook slowly until they develop a nice char and any juices run clear—that’s around 165°F internal temperature. This slow cooking avoids flare-ups and makes sure the sausage stays juicy. Once done, remove and let them cool just a bit so the cheese and buns don’t melt too fast during assembly.

Step 4: Melt the Mozzarella

Use a cast iron skillet or grill-safe pan on your grill to lay down all the mozzarella slices, allowing them to melt fully and get just a hint of browning around the edges. This gooey layer is one of my favorite parts—it binds everything together so well!

Step 5: Assemble Your Grilled Choripan Sausage Burger

Toast your burger buns on the grill for a minute or two – a little crunch makes a huge difference. Spread mayonnaise on the bun if you like (I always do for creaminess). Add a sausage spiral, then pile on that melted mozzarella. Finish with a generous spoonful of chimichurri and the tangy pickled onions and jalapeños. That’s it – dig in and enjoy the delightful mess!

How to Serve Grilled Choripan Sausage Burger Recipe

Garnishes

I love adding a little fresh parsley or extra chimichurri on top to brighten the burger even more. Sometimes, a squeeze of fresh lime over the pickled jalapeños adds that perfect zing that wakes up your taste buds.

Side Dishes

My family goes crazy for crispy sweet potato fries or a simple green salad on the side with this burger. Grilled corn on the cob with a bit of chili-lime butter also makes a wonderful companion.

Creative Ways to Present

For a fun weekend party, I like to serve the burgers open-faced on wooden boards with small bowls of extra chimichurri, pickles, and mayo so everyone can customize their own creation. Adding some colorful roasted veggies around the platter makes the spread inviting and festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover sausages and chimichurri separately in airtight containers in the fridge. Pickled onions and jalapeños keep well for weeks, so you can always top fresh burgers whenever you want.

Freezing

When I have extra spirals, I freeze them raw on a tray first, then transfer to freezer bags – that way they don’t stick together. Defrost in the fridge overnight before grilling, and they taste just as good!

Reheating

To reheat, I pop the sausage spirals in a skillet on medium heat until warmed through, adding a tiny splash of water and covering the pan to keep them moist. Then I melt fresh mozzarella on top and toast the buns to keep that freshly made vibe.

FAQs

Final Thoughts

This Grilled Choripan Sausage Burger Recipe is one of those dishes that reminds me of fun summer evenings and sharing great food with friends. The layers of flavor—from the smoky sausage to the punchy chimichurri and tangy pickles—make each bite unforgettable. I highly recommend giving this a try next time you want to wow your family or guests without too much fuss. Once you do, I bet you’ll be making it again and again, just like me!

Print