Chorizo Sliders made with simple homemade chorizo, easy garlic mayo, fresh pico de gallo, and queso fresco for an explosion of flavor in every bite. These are great for appetizers or the main dish!
Kosher salt and freshly ground black pepper to taste
Pico de gallo:
2roma tomatoes
1/4cupfinely diced red onion
1/2jalapeno, seeded and minced
1tablespoonfresh cilantro
For the sliders:
Slider buns, preferably brioche-style, toasted
Queso fresco
Instructions
For the chorizo:
Place all the chorizo ingredients in a large bowl and mix together with your fingers until everything is thoroughly combined. Cover and refrigerate for at least 2 hours or up to 1 week to develop the flavors.
For the mayonnaise:
In a small bowl mix everything together. Refrigerate until ready to use.
For the pico de gallo:
In a small bowl mix everything together. Refrigerate until ready to use.
To finish the sliders:
Shape the chorizo mixture into patties the same size as your slider buns. Cover the bottom of a large skillet with oil and heat over medium-high. Fry the chorizo patties until cooked through and browned on both sides.
Slather the toasted buns with the garlic mayonnaise. Top with a chorizo patty, pico de gallo, and queso fresco. Serve.
Notes
This recipe can be easily doubled to serve more. The amount of sliders it yields will depend on how big you make the patties.Recipe inspired by Barrelhouse American Kitchen