CHORIZO SLIDERS

Chorizo Sliders image

Provided by Rachael Ray : Food Network

Time 25m

Yield 12 sliders

Number Of Ingredients 16

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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.