Chorizo Sliders (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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:
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.
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