Chorizo Sliders

Total Time:
25 min
15 min
10 min

12 sliders

  • 1/2 pound Spanish chorizo, casing removed and coarsely chopped
  • 1 3/4 pounds ground pork or beef
  • About 1/4 cup Worcestershire sauce
  • 1 tablespoon smoked sweet paprika, a scant palmful
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 1/2 pound Manchego cheese, shredded
  • 2 avocados
  • 1 lemon, juiced
  • 1 large clove garlic, pasted or grated
  • A small handful fresh cilantro leaves, optional
  • About 1/4 to 1/3 cup light cream
  • 12 slider rolls or split brioche rolls
  • Small Bibb lettuce leaves, for topping
  • Sliced plum tomatoes, for topping
  • Sliced small red onion, for topping
  • Heat a cast iron skillet or griddle over medium-high heat.

  • Grind the chorizo in a food processor into very small crumbles. Place the ground chorizo and ground pork in a bowl and season with Worcestershire, smoked paprika, salt and pepper. Add a drizzle of extra-virgin olive oil to the meat mixture and combine. Form 12 patties that are thinner at the center than the edges. Cook the sliders 3 minutes per side. Pile shredded cheese onto the burgers for the last minute of cook time to melt.

  • Meanwhile, place the avocados in a food processor. Add the lemon juice, garlic, cilantro, if desired, and cream, and process until very smooth and mayo-like in consistency.

  • Serve the sliders on rolls topped with lettuce, tomato, onion, and avocado cream sauce.

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