Add some heat to your slider buffet with the addition of a pork and chorizo slider flavored with mayonnaise that has been flavor pumped with diced green chile peppers and chopped cilantro.
Use smoked chorizo sausage and pulse it in a food processor to create a coarse grind. Add ground pork, your favorite Cajun-style seasoning, a pinch of cayenne pepper and some Worcestershire sauce. Finish with pepper Jack cheese and the green chile mayonnaise for a spicy slider offering.
Ingredients
- ½ pound smoked chorizo sausage (fully cooked), cut into ½-inch dice
- 1 pound ground pork
- 2 garlic cloves, minced 2 tsp.
- Worcestershire sauce
- 1½ tsp. Cajun seasoning
- ½ tsp. salt
- ¼ tsp. cayenne pepper
- 6 ounces pepper Jack cheese, cut into 12 slices
- 1 cup baby spinach
- 12 slider buns, split and toasted
- 2/3 cup prepared mayonnaise
- 1 garlic clove, minced
- 3 Tbsp. (drained) chopped canned green chilies
- 1 tsp. lime zest
- 1 tsp. lime juice
- 2 Tbsp. Chopped cilantro
Instructions
Prepare the green chile mayonnaise by combining all ingredients in a bowl. Refrigerate until ready to use.
To prepare the sliders, begin by pulsing the chorizo in a food processor until finely chopped. Transfer to a mixing bowl.
Add pork, garlic, Worcestershire, Cajun seasoning, salt and cayenne; mix gently to combine. Form into 12 patties (2 ounces each).
Preheat grill to medium-high (375 degrees). When hot place patties on grill; cook for 2 minutes then turn. Cook for another 3 to 4 minutes, until cooked through. Top with cheese. Cover grill; cook for 30 seconds until cheese is melted.
Spread green chile mayonnaise on top of bottom bun. Place cooked patty on top followed by spinach and top bun half. Secure with a toothpick.
