Chorizo Sliders Recipe By Tasty Food

CHORIZO SLIDERS WITH SPICY AVOCADO SPREAD

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.

CHORIZO SLIDERS

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

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!

PATE-A-CHOUX BREAKFAST SLIDERS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium saucepan over medium-high heat, bring the butter, salt and 1 cup water to a boil. Reduce the heat to low. Add the flour and stir for about 1 minute. (The mixture will immediately form a sticky ball.)
• Transfer the mixture to a stand mixer fitted with a paddle attachment and mix on medium-low until there is no longer steam. Lower the mixer speed to low, and add the eggs one at a time. The dough will be done once it clings to the paddle in "spokes" as it spins in the bowl.
• Fold in the manchego and transfer to a pastry bag fitted with a large round tip. Dab the dough into 4 corners on a baking sheet and place parchment paper on top to stick it in place. Pipe 1 1/2-inch-wide rounds on the prepared baking sheet 2-inches apart, then sprinkle a little manchego on top of each. Bake for 15 minutes, then rotate the pan and lower the oven temperature to 375 degrees F and bake until deep golden brown, an additional 15 minutes. Cool to room temperature.
• Meanwhile, combine the mayo and chipotle and set aside. Cut the Muenster to fit the sliders with a 2 1/2-inch round cutter. Divide the chorizo and form into 12 patties, then cook on a griddle or in a medium skillet in 2 batches over medium-high heat for 2 to 3 minutes. Flip and cook another minute, then top each with a round of the Muenster and continue cooking until the cheese is melted.
• Cook the quail eggs in a buttered nonstick skillet over medium-high heat until sunny-side up, 1 to 2 minutes.
• To assemble, split the gougeres. Top each of the bottoms with a chorizo patty, followed by an egg, followed by a pinch of micro greens. Smear a little chipotle aioli on the top halves and place on place on top of the sliders. Serve immediately.

CURRYWURST SLIDERS RECIPE BY TASTY

Steps:

• Cut your sausage into slivers and brown in a pan on medium, with oil. Once cooked, set aside.
• Add your diced onion into the pan and brown them before adding your can of whole tomatoes, curry, paprika, mustard, and chili powder. Add salt and pepper to taste.
• Stew the ingredients together, mashing the whole tomatoes, and let simmer on low for 20 minutes.
• Place your sausage onto your Hawaiian rolls, top with your relish and finish with a sprinkle of curry powder.
• Enjoy!

SLOPPY JOE SLIDERS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a saucepan over medium heat, add the ground beef and sprinkle with salt and pepper.
• Using a spoon, break up the meat and stir until browned.
• Add the onion and garlic and continue to cook until the onions are translucent.
• Add the ketchup, mustard, Worcestershire, and brown sugar.
• Stir until the meat is fully cooked and sauce is evenly combined. Set aside.
• Cut the dinner rolls in half and place the bottom half in a baking pan.
• Top with meat and sprinkle with cheese. Place the top of the rolls back on top.
• Brush the rolls with melted butter and sprinkle with sesame seeds.
• Bake for 10 minutes, or until rolls are toasted and cheese is melted.
• Cut into individual sliders.
• Enjoy!