This burger combines a ground beef-and-pork patty with fresh chorizo mixed right in, then tops it with a quick homemade chimichurri and provolone. The honest reason to make it: chimichurri takes about five minutes and makes the whole thing taste like you put in way more effort than you did. It works on a grill or a cast-iron skillet, and the ingredients are easy to find or swap.
The technique that matters
The most important thing here is keeping the meat mix cold and not overworking it. Chorizo is already seasoned and fatty — once you combine it with the ground beef-pork mix, a few folds with your hands is enough. Squeeze it together too long and the fat starts to smear, which gives you a dense, tight patty instead of a juicy one. Press the indentation in the center of each patty before it hits the heat; the patty will puff as it cooks, and that dent keeps it flat enough to hold the cheese and toppings without everything sliding off. Because this patty contains pork, there is no medium-rare option — use a meat thermometer and pull it at 160°F (71°C) internal temperature every time.
Shopping notes
- Fresh chorizo: You want raw, uncured fresh chorizo (Mexican-style works fine here — it has a similar fat content and spice profile to Argentine-style). Avoid dry-cured Spanish chorizo; it won’t blend into the patty the same way.
- Ground beef-pork mix: If your store doesn’t sell a pre-mixed blend, buy 80/20 ground beef and ground pork separately and combine them at roughly 70/30. Skip the egg in the mix — it makes the patty mushy and you don’t need a binder when the chorizo fat is doing that job.
- Provolone: Standard deli provolone melts well. If you can’t find it, low-moisture mozzarella or Monterey Jack are both solid substitutes.
- Fresh parsley for chimichurri: Flat-leaf (Italian) parsley is better here than curly — it chops finer and has more flavor. In a pinch, a mix of flat-leaf parsley and fresh cilantro works and costs less.
- Red wine vinegar: White wine vinegar or apple cider vinegar both work if that’s what’s in the pantry. The flavor shifts slightly but chimichurri is forgiving.
If something goes sideways
- Patties are falling apart on the grill: The chorizo fat is probably too warm. Chill the formed patties in the fridge for 15–20 minutes before cooking. Cold fat holds the patty together until the outside sears and sets.
- Chimichurri tastes sharp or harsh: The garlic is likely too raw. Stir in a small pinch of salt and let the sauce sit longer — 30 minutes instead of 15 smooths it out considerably. You can also use roasted garlic instead of raw if you have it.
- Cheese isn’t melting before the patty overcooks: Add the provolone slice earlier — at about 2 minutes left rather than 1 — and tent a piece of foil loosely over the patties on the grill. The trapped steam does the work fast.
- Patties are cooking unevenly (burned outside, raw center): The heat is too high or the patties are too thick. Flatten them to about ¾ inch before cooking, and drop to medium heat if the outside is charring before the center reaches temperature.
- Chimichurri is too oily and the sauce pools off the burger: Reduce the olive oil by a couple of tablespoons and add a little more chopped parsley to thicken it up. A spoonable chimichurri stays on the patty better than a pourable one.
Argentinian Choripán-Inspired Burger
Ingredients
Burger Patties
- 500 g ground beef and pork mix preferably 80% lean, 20% fat
- 200 g fresh chorizo sausage, casing removed high-quality
- 1 tsp smoked paprika
- 1 tsp garlic powder
- to taste salt and black pepper
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, finely chopped
- 2 cloves garlic, minced
- ½ cup olive oil extra virgin
- ¼ cup red wine vinegar
- 1 tsp red pepper flakes
- 1 pinch salt to taste
Buns and Garnishes
- 4 medium burger buns lightly toasted
- 4 slices provolone cheese
- 1 cup arugula fresh
- 1 medium red onion, thinly sliced
Instructions
- For the Burger Patties: In a large bowl, combine ground beef, chorizo sausage, smoked paprika, garlic powder, salt, and black pepper. Mix gently with your hands until just combined. Form into four equal patties, pressing a small indentation in the center of each to ensure even cooking.
- For the Chimichurri Sauce: In a medium bowl, combine chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, and red pepper flakes. Stir to blend. Season with salt to taste. Let stand for at least 15-20 minutes to allow flavors to meld.
- Cooking the Burgers: Preheat your grill or stovetop skillet to medium-high heat. Cook the burger patties for about 4-5 minutes on each side for medium, or until they reach your desired doneness. During the last minute of cooking, place a slice of provolone cheese on each patty. Cover to melt.
- Assemble the burger by layering arugula on the bottom half of each bun, followed by a cheese-covered patty, a generous spoonful of chimichurri sauce, and thin slices of red onion. Finish with the top bun and serve immediately.
Notes
Nutrition
Frequently asked questions
Can I make the chimichurri ahead of time?
Yes — chimichurri actually improves after a few hours. You can make it up to 24 hours in advance and keep it covered in the fridge; just bring it to room temperature before serving so the olive oil loosens back up.
Can I use all ground beef instead of the beef-pork mix?
You can, but the patty will be leaner and less rich without the pork fat. If you go all beef, stick with 80/20 and don’t reduce the chorizo — that’s where most of the fat and flavor is coming from anyway.
How do I know when the patty is done without a thermometer?
Get a thermometer — this patty contains pork and must hit 160°F (71°C), and there’s no reliable visual shortcut for a mixed-meat patty. An instant-read thermometer costs about $10 and removes all the guesswork.
Can I freeze the uncooked patties?
Yes. Form the patties, separate them with parchment paper, and freeze in an airtight bag for up to two months. Thaw overnight in the fridge before cooking — don’t cook from frozen or the outside will overcook before the center is safe.
What if I can’t find fresh chorizo — can I use dried or cured chorizo?
No — cured chorizo is a hard, sliceable sausage and won’t blend into the patty mix. If fresh chorizo isn’t available, use bulk Italian sausage (hot variety) and add an extra half-teaspoon of smoked paprika to the mix to get closer to the right flavor.
More burger recipes to try
- Hawaiian Teriyaki Burger
- Korean Rice Bulgogi Burger
- Ultimate Guacamole Bacon Burger
- Angus Bacon Guacamole Burger