Sliders! Who doesn’t love sliders?! These little baby burgers are all the rage these days. Most folks in the US know these comfort food staples from White Castle restaurants which started serving them in 1921. But now sliders are likely to be found in all manner of food establishments, from your greasy spoon diners to upscale posh restaurants.
I tell you, one of the great thing about sliders, besides the cute factor, is that they are really tricky. You can eat multiple sliders, say 4, 5, maybe shock horror even 6 and never feel that you’ve eaten a big ole burger. I mean sliders are just tiny little ole things. They don’t even really count calorie wise, right?
Not to mention, they are much neater and easier to handle in a party setting, than their big, sloppy full-sized cousins that will inevitably end up dribbled down the front of your white shirt. You can nearly eat a whole slider in just one bite! The blog which provided me with this winner of a recipe didn’t make sliders, but instead made 4 full size mega burgers, which have their merits, no doubt. This is certainly an option for you, but then you won’t be able to live in my wonderful land of denial where the smaller the food is, the smaller, to near non-existant the calorie count is as well.
Sliders are where it’s at! And these particular sliders are likely the best I’ve every tasted. No kidding. They are really fantastic. Juicy and spicy perfection! We cooked these Pork & Chorizo Sliders on the backyard grill. They cook up really quickly since they’re so small, only took about 6 minutes total. I served them on potato bread slider buns that I found at the local grocery store and topped them with the not to be missed Green Chili Mayo and a few fresh slices of guacamole. Bet ya can’t each just one! Get to grillin ya’ll!
Spicy Pork & Chorizo Sliders with Green Chile Mayo
recipe from: Just the Tip
yield: 25 sliders, or 4 giant burgers or 8 normal sized burgers
For the sliders:
- 1/2 pound chorizo sausage, casings removed, cut into 1″ pieces
- 1 1/3 pounds ground pork
- 3 cloves garlic, minced or grated
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- pinch of dried oregano & thyme
- salt, black pepper
- 1/4 teaspoon cayenne pepper
- 25 slider buns
- 6 slices pepper jack cheese, quartered
- guacamole slices to top burger with if so desired
For the green chili mayo:
- 1 cup mayonnaise
- 2 cloves garlic, chopped
- 1 – 4 ounce can diced green chilis
- juice of 1 lime
- salt and pepper to taste
For the mayo:
Combine the mayo, garlic, chilis, and lime juice in a food processor. Pulse until smooth.
Season to taste with salt and pepper. Refrigerate until ready to serve.
For the burgers:
Preheat the grill.
Place chorizo in food processor and pulse until finely chopped and crumbly.
In a large bowl, combine the chorizo with the pork, garlic, Worcestershire sauce and spices. Mix gently but thoroughly and form into 25 – 2 1/2″ diameter patties, about 1/2″ thick. I have a slider press that I used for this, but you could use a biscuit cutter or just shape them free form.
Place sliders on the grill and cook for about 6 minutes, 3 minutes on each side. (increase cooking time if you should choose to prepare full size burgers) During the last couple minutes, top each with a quarter slice of pepper jack cheese.
Place chili mayo on half of the slider bun. Top with pork & chorizo slider. Add guacamole if desired. Top with other half of slider bun.