Chorizo Sliders

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 12 sliders
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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


  1. Heat a cast iron skillet or griddle over medium-high heat.
  2. 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.
  3. 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.
  4. Serve the sliders on rolls topped with lettuce, tomato, onion, and avocado cream sauce.