Churro Burgers

Churro Burgers

Double smash burgers served up on a churro bun! This wild combo came to me while making my “buns out” summer series, and I loved it so much that I wanted to make a whole recipe out of it! The crispy and sweet churro goes so well with the savory charred smash burgers. It might seem crazy but I added chocolate powder to the mayo and it actually was just the right thing for these crazy delicious burgers! Or should I call them CHURRGERS?

The inspiration for this recipe

I have been posting burgers on social media with weird or different buns for the last few summers now. The videos are just fun and not always meant to be “good” recipes, even though they usually taste great! When I made the first version of the churro burger on Instagram, it was so good that I wanted to take the time to develop it into a full recipe. I adjusted the toppings and condiments and the way I made the actual churro and it was 10 times better the second time around!

Make the churro dough

Churros are made with a choux pastry, similar what you would make for eclairs or cream puffs. Bring the water to a simmer, then add the flour and beat it with a wooden spoon until it comes together.

it starts with a choux pastry

After it cools a bit, beat in the eggs and put it into a plastic piping bag.

Add the eggs once it is cooled and then get it into a piping bag

Make the churro topping

Typically this is just cinnamon sugar. I add a lot more cinnamon to the ratio than most recipes. Since this is a savory recipe, I also added chili powder, cumin, and smoked paprika to the mix. Just a little!

the churro topping plus a little chili powder

Fry the churro burger buns

Pipe the dough onto a piece of wax paper to form the churro burger bun, then flip it into the oil.

perfect churro burger bun

Fry them at 350 for about 3 or 4 minutes until golden.

fry and top the churros

Make the roasted poblano salsa

Broil the poblanos on all sides and then let them cool in a bowl with plastic wrap. The skin will come off easily after about 10 minutes. Then chop the peppers up and add them to a bowl with chopped mint and onion. Add some lime and salt too. The first time I made these I just used a slice of roasted poblano but it needed more. I like mint because it is an herb that is commonly paired with things like chocolate and cinnamon, so I made this quick salsa.

make a poblano salsa

Make the smash burgers

A little salt and chili powder on the burger balls, then smash them as thin as possible. Cotija was so great on these because the salty cheese balanced the sweet churros.

smash the burgers with cotija cheese

Chocolate mayo???

This might seem like the craziest part of this recipe but it actually makes so much sense. I really wanted to add a chocolate element to this burger but I couldn’t decide how. At the very last minute I stirred some 100% dark cocoa into the mayo and it was the perfect subtle chocolate flavor this churro burger needed! I also added more chili powder and a pinch of salt.

chocolate mayo!

Build the churro burger

Churro down first, then the chocolate mayo, then the burgers, then the salsa, then the top bun!

build the churro burgers

These burgers were so good! I had already had the first version so I knew it was going to be good, but the final combo of these flavors was top notch. I have been eating a lot of really great burgers lately and this one was up there with the best.

churro burgers

The texture from the burnt lacy edges of the smash burger were just what the soft churro bun needed.

churro burgers

You are gonna have to trust me on the chocolate mayo though. It was perfect on this burger.

churro burgers

Twists on the churro burger

If and when I make these again, I will use a slightly bigger and more star shaped pastry tip. I used the sun shaped one with many spikes and the star is better for churros. I think people say that the 1M tip is the best for churros. These were small burger and the ratios were perfect so if you used a bigger tip you probably would need to make full sized burgers.

I adapted the churro recipe from Muy Bueno

If you want more burgers on weird buns, you have come to the right place! Check out my Pierogi burger, fried dough burger, spring roll bun burger, and kimchi pancake burger!

Churro Burgers

A double smash burger that has two churros as buns and is topped with cotija, onion, poblano, and mint! Don't forget the chocolate mayo!
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Servings: 4 small burgers
Calories: 1011kcal


Churro topping

  • 1/2 cup granulated sugar
  • 2 tablespoons cinnamon
  • 1 teaspoon mexican chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • pinch of salt

Poblano salsa

  • 2 poblano peppers
  • peanut or vegetable oil
  • 1/2 small onion diced
  • 15 mint leaves chopped
  • juice of one lime
  • salt


  • 1 cup water
  • 1/3 cup butter
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups flour
  • 2 eggs
  • 2 teaspoons vanilla extract
  • oil for frying I use peanut

Chocolate mayo

  • 1/4 cup mayo
  • 1 tablespoon 100% dutch cocoa powder
  • 1 teaspoon mexican chili powder


  • 12 ounces ground beef 85%
  • salt and chili powder
  • 1/2 cup crumbled cotija


Make the churro topping

  • Mix the sugar with the cinnamon, chili powder, cumin, and paprika. Add a pinch of salt and stir to combine.

Make the poblano salsa

  • Preheat broiler to high and lightly brush the peppers with oil. Broil until charred on all sides, about 10 minutes on the first side, then flip every few minutes to char evenly. Transfer to a bowl and cover with plastic wrap to cool for 10 minutes.
  • Peel the skin from the poblanos and discard. Remove the seeds as well. Dice the roasted poblano and add to a bowl.
  • Add the onion and mint to the bowl with the poblanos. Add in the lime juice and a pinch of salt. Stir to combine and set aside in the fridge until ready to use.

Make the churros

  • Add the water to a pot and bring to a simmer. Stir in the butter, sugar, and salt.
  • Stir in the flour and cook, stirring, for about 5 minutes, until the dough is a smooth ball that almost has a plasticy feel and sheen to it.
  • Transfer to a bowl and spread it out. Allow to cool for 10 minutes.
  • Add the vanilla to the eggs and stir to combine. Vigorously beat in the eggs into the dough. Stir until fully combined.
  • Add the dough to a piping bag fitted with a large star tip.
  • Preheat oil to 350
  • Pipe the churro onto a piece of parchment paper in a spiral to form the bun. Flip the churro into the hot oil being careful not to splash it. Fry about 3 minutes, flipping half way through.
  • Transfer to a cooling rack, and sprinkle on the cinnamon sugar mixture immediately.

Chocolate mayo

  • Stir the mayo together with the chocolate, chili powder, and salt. Set aside in the fridge until ready to use.

Make the burgers and put it together

  • Roll the meat into about 1.5 ounce meatballs. Season with salt and chili powder.
  • Preheat a flat cast iron pan or griddle to high heat.
  • Add the burger balls and cook 2 minutes. Flip and use a spatula or burger press to smash the burgers as thin as you possibly can. Cook 2 minutes
  • Flip and add about a tablespoon of cotija to each patty. Then double up the patties.
  • Put down the bottom churro buns and add some of the chocolae mayo.
  • Add the double patties, then top with the poblano salsa.
  • Add the top churro bun and serve.


Calories: 1011kcal | Carbohydrates: 89g | Protein: 28g | Fat: 61g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 205mg | Sodium: 1120mg | Potassium: 554mg | Fiber: 6g | Sugar: 34g | Vitamin A: 1494IU | Vitamin C: 50mg | Calcium: 203mg | Iron: 6mg

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