3/4 c. Plain Greek yogurt
1/4 c. Cider vinegar
1 tsp. Mustard powder
¼ tsp. Salt
½ tsp. Freshly ground black pepper
1 tbsp. Fresh cilantro; minced
2 c. Cole slaw mix or broccoli slaw mix
1 lb. Chorizo sausage; uncured
1 lb. Ground beef; preferably ground round or ground chuck
1/4 c. Onion; finely minced
1/4 c. Fresh cilantro; finely minced
1/4 c. Queso fresco cheese; crumbled finely
12 Slider rolls or medium-size round dinner rolls.
Stone ground mustard
Prep. Time: 25 minutes
Cook Time: 15 minutes
Chorizo is a spicy sausage that is often associated in the U.S. with Mexican cuisine but actually originated in Iberian Peninsula. Over time, the Spanish, Portuguese, and Mexican varieties have diverged, most notably in the fact that the Mexican variety gets its characteristic color and spice from chili peppers, rather than the smoked paprika often used in Spanish chorizo. Regardless of which variety you prefer, you will find that the sausage comes either fresh (i.e. raw and uncooked) or dried/cured. Fresh is the best for this
recipe, or any that calls for cooking the sausage, however if all you can find
is the cured you can make that work will as well. (See note in recipe.)
1. Remove the sausage and the ground beef from the refrigerator and set on the counter to come to room temperature.
2. In a small mixing bowl, whisk together the Greek yogurt and cider vinegar until there are no lumps. Whisk in the mustard powder, salt and pepper. Add the cilantro and stir until combined.
3. Place the Cole slaw or broccoli slaw in a medium mixing bowl and toss with the dressing. Cover and refrigerate until ready to use, tossing occasionally.
4. Using a small, sharp knife, cut open the casing on the sausages from end to end and remove. Crumble the sausage into a large mixing bowl. [Note: if you can’t find uncured chorizo sausage, you can use the cured variety instead but you will notice it won’t crumble well. In order to get it the right consistency, remove the casings and break the meat up into big pieces. Place the pieces in a food processor and pulse for about 15 seconds, or until the meat is ground well, but not pureed. Transfer ground meat to mixing bowl.]
5. Add the ground beef to the bowl with the chorizo. Using your hands, combine the meats until well mixed.
6. Add the onion, cilantro and crumbled cheese and combine with your hands again, until well mixed.
7. Divide the meat into 12 equal portions. Roll each portion into a ball and then flatten between your palms to create a patty. The uncooked patties should be about ½ inch thick and about 4 inches across.
8. Using a serrated bread knife, slice the buns in half (if not already cut). Spread the stone ground mustard on the top of each bun. Divide the buns evenly among 4 plates (3 buns to a plate.)
9. Remove the slaw from the refrigerator and stir once more.
10. Heat a dry, large skillet over high heat until pan is very hot. Add three patties to the pan. Cook on each side for about 2-3 minutes, or until browned. Transfer the cooked patties to a plate and cover to keep warm.
11. Allow the pan to get very hot again and then repeat with the next set of patties until you have cooked them all.
12. Place one patty on the bottom of each bun; top with a few tablespoons of slaw. Place the top of the buns on the sliders and serve immediately with any extra slaw on the side.
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