Sliders are such a fun play on burger night. They make a great appetizer, backyard bbq pass around plates or the main event for a weeknight meal. Chorizo Sliders are a twist on the classic with a spicy kick from both the pickled pico and chorizo. Add in the sour cream and crisp lettuce to level it out – and it all comes together for a fantastic bite!
When looking for chorizo be sure to select a Mexican-style chorizo. This style is a grounded or minced beef, pork or a combination of the two. You do not want to use the Spanish-style chorizo which is a cured sausage style (think smoked sausage). When you get the ground meat style, you also want to be sure to remove it from the casing so that it will combine well with the ground beef. Chorizo can pack quite a spicy punch, but if you do like the flavor of it – you could up it to a 50/50 ratio on the ground beef to chorizo. But do be aware, you may need a bit more panko if you do this. Chorizo, typically, has a higher fat content so you will need a bit more binder in the mix.
The quick pickled pico is a fun play on salsa and pico de gallo. By using the pickling liquid from the pickled jalapenos, you get that zip and zing in no time. The additional of the fresh veggies gives it a brightness, providing brightness. If you have any left over, if makes a super yum dip for chips – or you could use it on some nachos or tacos. If you make a double batch, it actually gets better with time. Store in a airtight container for up to 4 days.
Now Let’s Get Cookin’!
- 12 Slider Buns
- ½ cup Sour Cream
- 1 cup Iceberg Lettuce shredded
- 3 slices Monterey Jack Cheese quartered
For the Burgers
- 1½ lb Ground Beef
- ½ lb Chorizo removed from casing
- 1 tsp Salt
- 1 tsp Chili Powder
- 1 tsp Parsley
- 1 cup Panko Crumbs
For the Pickled Pico
- 1 Roma Tomato finely diced
- 3 Garlic Cloves minced
- ¼ White Onion finely diced
- 2 Scallions finely chopped
- ¼ cup Pickled Jalapenos finely diced
- 1 tbsp Pickled Jalapeno Juice
- 1 tbsp Lime Juice
- 1 tsp Salt
- Preheat grill or grill pan to medium-high.
- In a small bowl, combine all Pickled Pico ingredients. Stir well combine and keep in refrigerator until ready to build the burger.
- In a bowl, combine burger ingredients. Form into 12 patties just barely bigger than the slider buns. Place patties on hot grill. Cook for 3-4 minutes then flip. Place quartered cheese slice on each patty and cook another 3-4 minutes. Remove from heat.
- Build the Burger: Spread sour cream on bottom bun and top with shredded lettuce. Lay cheese slider on top and spoon pickled pico on top. Place top bun on and gently press down to hold everything together (or you could secure it with a long toothpick). Serve 2 per person.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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