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PrintPrep Time
15 mins
Grill Time
15 mins
Total Time
30 mins
Categories
A cheese burger walks into a bar, the bartender shouts "Sorry, we don't serve food here!" ? How about some Mexican chorizo sliders?! With Mexican spice and flair, these Wagyu beef with Berkshire Chorizo bombs pairs nicely with a strong margarita! This chorizo slider has us drooling. Follow @stevensmoked on Instagram for more yummy recipes.
Ingredients
Servings
Toppings:
0.75
tbsp
Avocado Oil
1
Sweet Peppers, Roasted
0.5
Jalapeños, Roasted
0.125
cups
Onions, Chopped
Tomatillo, Sliced
Cilantro, Chopped
12
Roasted Green Chiles: Hatch, Anaheim or Poblano
Slider Buns
Cotija Cheese
Fresh Spinach
Burgers
0.25
lbs
Ground Meat: Beef, Turkey, Bison, Venison, etc.
0.0825
lbs
Chorizo
Salt
0.25
tbsp
Avocado Oil
Mayo
0.5
cups
Mayonnaise
0.125
cups
Cilantro, Chopped
0.5
tsp
Hot Sauce
Salt, to Taste
Directions
Step 1
Start by heating the 3 tablespoons of avocado oil in a pan over medium-high heat. Toss in chopped onion and let this cook, stirring often until the onion has nicely browned
Step 2
Roast, peel and deseed peppers slice tomatillo
Step 3
Add all the ingredients for the mayo and puree. Salt and pepper to taste
Step 4
Mix the ground meats together and knead well so they combine cohesively. Form into balls and slightly flatten them
Step 5
Fire up your grill and prep your GrillGrates for use. Press the meat into a patty of about 1/2 inch thick, more or less. Hold the pressure for about 30 seconds, then slide the spatula off the patty to the side. Do not straight up or the patty will break. Salt the patty as it cooks
Step 6
Let the meat cook for about 90 seconds more, then flip. While this is happening, lay the spinach leaves on your buns and tops with a little of the mayo aioli we made
Step 7