Best Chorizo Sliders Recipes

Chorizo Sliders image

Provided by Rachael Ray : Food Network

Time 25m

Yield 12 sliders

Number Of Ingredients 16

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

Steps:

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.

Chorizo Sliders Recipe by Tasty image

Provided by Vaughn Vreeland

Categories Appetizers

Yield 12 servings

Number Of Ingredients 24

½ cup panko breadcrumbs
1 lb chorizo
½ cup beef stock, or veal stock, divided
¼ cup poblano pepper, roasted, diced
½ cup carrot, minced
½ cup white onion, or yellow onion, chopped, divided
6 tablespoons cotija cheese, grated
1 large egg
1 large egg yolk
¼ cup fresh cilantro, chopped
¼ cup fresh parsley leaf, chopped
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons olive oil
6 cloves garlic, chopped
28 oz crushed tomato, 1 can
3 chipotles in adobo
12 slider buns, split horizontally
cotija cheese, to garnish
1 cup mayonnaise
6 tablespoons green jalapeño sauce, or more to taste
10 leaves mint
salt, to taste
pepper, to taste

Steps:

Preheat the oven to 350°F (180°C).
In a pan over medium heat, lightly brown the chorizo for about 5-7 minutes to cook out excess fat (it does not have to be cooked through).
Remove the chorizo from heat and drain any excess oil.
In a medium bowl, mix the chorizo, breadcrumbs, half of stock, poblano peppers, carrots, half of onions, Cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper.
Use your hands to roll the mixture into approximately 12-16 golf ball-sized meatballs.
Transfer the meatballs to a baking sheet and bake for about 20 minutes.
In a dutch oven or heavy-bottomed pan over medium heat, add oil and sauté remaining onions and garlic until fragrant and translucent, about 5 minutes.
Add the can of tomatoes and remaining stock. Tip: Adding the stock into the empty can will ensure you don't waste any tomatoes that may be left behind.
Add the chipotles in adobo and simmer about 5 minutes.
Add the meatballs, cover with lid slightly ajar, and simmer for about 30 minutes until the meatballs are cooked through.
While simmering, combine mayonnaise, jalapeño sauce, mint, salt, and pepper in a blender or food processor. Pulse until combined.
Cut the slider buns in half. Spread the Jalapeño Aioli on the top half.
Remove meatballs from skillet and place one on the bottom halves of each roll, then drizzle with some of the tomato sauce and sprinkle cheese on top.
Sandwich the tops onto the meatballs and serve immediately.
Enjoy!

Nutrition Facts : Calories 523 calories, Carbohydrate 31 grams, Fat 36 grams, Fiber 2 grams, Protein 16 grams, Sugar 7 grams

Chorizo Sliders with Spicy Avocado Spread image

Provided by Daphne Brogdon

Categories appetizer

Time 30m

Yield 12 sliders

Number Of Ingredients 18

1 1/2 pounds ground pork
8 ounces fresh (raw) chorizo, removed from casing
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 cloves garlic, minced
1/2 onion, diced
8 ounces manchego cheese, cut into slices
Spicy Avocado Spread, recipe follows
12 slider rolls or buns
12 small pieces iceberg lettuce
2 avocados
1/4 cup sour cream
1 teaspoon kosher salt, plus more if needed
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon cayenne
Juice of 1 lime

Steps:

Combine the pork, chorizo, cumin, paprika, salt, garlic and onions together in a large mixing bowl. Form the mixture into twelve 2-ounce patties and place on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate until ready to grill.
Preheat a grill over medium-high heat.
Grill the patties until the meat is cooked through, 3 to 4 minutes per side. In the last couple of minutes of grilling, top with the manchego cheese and cover the grill to help the cheese melt.
Spread the Spicy Avocado Spread on both halves of all the rolls. Place the sliders on the bottom halves, then top with the lettuce and the top halves of the rolls.
Scoop the avocado flesh into a food processor. Add the sour cream, salt, coriander, chili powder, cayenne and lime juice and pulse until smooth. Taste and adjust the seasoning with more salt if necessary.