Picture by: Allie A La Carte for La Cocina No Muerde
Servings: 6-8 Sliders | Prep/Cooking Time: 15-20 minutes
INGREDIENTS:
1 1/2 pound of great quality of ground beef (80/20)
6-8 brioche buns for sliders
2 oz Fermin Iberico Chorizo, small diced
2 Piquillo peppers, sliced
6-8 Mahón cheese slices
Aioli or garlic mayo
Salt and Pepper to taste
Extra Virgin Olive Oil
PROCEDURE:
- Using a bowl, combine the beef with the chorizo, salt and pepper (to taste).
- Gently shape (don’t firmly press) mixture into sliders size.
- Lightly oil the grill or pan, heat to medium high and cook until desire internal temperature is achieved (medium is always recommended).
- Before serving the patty, add the cheese so it melts evenly.
- Warm up the brioche and then set aside.
- Add the aioli to the bun, then add the patty and finish with the piquillo slices on top.
- Serve and enjoy with more chorizo, potatoes or salad on the side.
NOTES:
A Spanish beer will always be a great companion.
Picture by: Allie A La Carte for La Cocina No Muerde
Servings: 6-8 Sliders | Prep/Cooking Time: 15-20 minutes
INGREDIENTS:
1 1/2 pound of great quality of ground beef (80/20)
6-8 brioche buns for sliders
2 oz Fermin Iberico Chorizo, small diced
2 Piquillo peppers, sliced
6-8 Mahón cheese slices
Aioli or garlic mayo
Salt and Pepper to taste
Extra Virgin Olive Oil
PROCEDURE:
- Using a bowl, combine the beef with the chorizo, salt and pepper (to taste).
- Gently shape (don’t firmly press) mixture into sliders size.
- Lightly oil the grill or pan, heat to medium high and cook until desire internal temperature is achieved (medium is always recommended).
- Before serving the patty, add the cheese so it melts evenly.
- Warm up the brioche and then set aside.
- Add the aioli to the bun, then add the patty and finish with the piquillo slices on top.
- Serve and enjoy with more chorizo, potatoes or salad on the side.
NOTES:
A Spanish beer will always be a great companion.
