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Chorizo Sliders


  • 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 (EVOO), for drizzling

  • 1/2 pound Manchego cheese, shredded

  • 2 avocados

  • Juice of 1 lemon

  • 1 large clove garlic, pasted or grated

  • A small handful of fresh cilantro leaves (optional)

  • About 1/4-1/3 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


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 the Worcestershire sauce, smoked sweet paprika, salt and pepper. Add a drizzle of EVOO to the meat mixture and combine. Form twelve patties that are thinner at the center than the edges for even cooking.

Cook the sliders for 3 minutes per side. Pile the 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, tomatoes, onions and avocado cream sauce.