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Chorizo Sliders

This particular recipe brings some heat to the slider world without overpowering the flavors. The sautéed pepper mixture and the pickled red onions are what really set it apart from the other slider recipes. Making a patty out of any ground meat isn't rocket science, but the way you dress the meat is what makes it or breaks it.


1 pound of Mexican style pork chorizo

1/2 tablespoon butter, melted

1/2 teaspoon of chili powder

12 slider sized buns

1/2 cup of crumbled queso fresco

1 cup Latin Sautéed Peppers (see recipe below)

Pickled onions, to taste (see recipe below)

Burger Preparation

Separate the chorizo into 12 equal sized meatballs. Flatten the meatballs between wax paper until about a half inch thick. Heat a skillet or griddle on medium high. Cook burgers for about 3 minutes on each side.

Mix the chili powder with the melted butter. Brush the buns and brown them in the same skillet.

Place the burger on the bun. Top with cheese, peppers and onions.

Latin Sautéed Peppers

2 large poblano peppers, stemmed and seeded

6 small yellow sweet peppers, stemmed and seeded

2 cloves of garlic, minced

1/4 teaspoon of salt

1/2 teaspoon of ground cumin

1/2 teaspoon of crushed red pepper flakes

1/2 tablespoon of olive oil

½ tablespoon of lime juice

Latin Sautéed Peppers Preparation

Slice the peppers into small rings

In a medium skillet heat the olive oil over low heat. Add the minced garlic and crushed red pepper flakes. Allow the garlic to sweat but not brown. Add the sliced peppers. Turn the heat to medium. Add the cumin and lime juice. Sauté until the peppers begin to show some slight caramelization and soften. Remove from heat.

Quick Pickled Onions Ingredients

1 small red onion, sliced thin

1/2 cup of white wine vinegar

1 tablespoon of balsamic vinegar

1 tablespoon of sugar

1 1/2 teaspoons of kosher salt

3/4 cup of water

Quick Pickled Onion Preparation

In a small sauce pan, mix the vinegars, sugar, salt and water. Heat until the salt and sugar have completely dissolved. Bring to a low boil.

Place the sliced onion in a sealable, non-reactive container. Pour the warm liquid over the onion, seal and let set for at least one hour.

These will last for up to a month in the refrigerator.

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