Photo: Chorizo Sliders Recipe
Ingredients
- 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
Directions
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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By romerodejesus
Brooklyn, NY
on December 22, 2012
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So delicious and spicy, and most of all very juicy, Really loved this recipe.
By Chef Striker
New Jersey
on September 18, 2012
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I am a big fan of Chorizo. The heat and spice make it very versatile for all types of dishes. Its a hit in this dish. Made these as an appetizer. The avocado cream evens out the heat and gives the sandwich a creamy texture in every bite. I like to make mine a bit crispy on the top and bottom - the crunch, the heat and the creamy avocado tasted so delicious. One of my family members said they would love this as a breakfast sandwich - I couldn't disagree - either way these are awesome.
By hipponut1
Penrose, CO
on April 07, 2012
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These were so good that I actually tried it as both a meatloaf and mini meatloaves! Served them with the avocado cream sauce on each slice!! Definitely a keeper!!
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