Chori Burger is based on choripan, a grilled sausage sandwich popular in Argentina, Brazil, Chile, Puerto Rico and Uruguay. Split sausages instead of meat patty and chimichurri instead of mayo for the base.
It’s summer. Grill season. While we find the heat outdoors too punishing, there’s always the indoor grill. A sacrifice we had to make. A charcoal grill will give this sandwich the best possible flavors but collapsing in the heat while grilling wouldn’t be enjoyable at all.
What kind of sausage is good for making a choripan-based chori burger? Sausages made with pork or beef, or a combination of the two, are best. You need enough fat to make this sandwich work. Turkey and chicken sausages are much too dry. American hotdogs and canned Vienna sausages won’t give you the best flavor and texture.
For Filipinos, Vigan or Lucban longganisa would be my top choices.
- 3 to 6 sausages depending on their size
- 3 burger buns split
- chimichurri (store bought is fine)
- shredded lettuce
- tomato slices
- cucumber slices
- Heat up the grill.
- Split the sausages vertically to "butterfly" them.
- Place the split sausages, cut side down, on the hot grill and cook until browned and lightly caramelized. Flip after about five minutes to brown the opposite sides.
- Lightly grill both sides of the split buns.
- To assemble the chori burgers: Spread chimuchurri on the bottom halves of the buns. Top with grilled sausages. Garnish with tomato and cucumber slices. Cover with the top halves of the buns and serve immediately.
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