3 sliders, 30 minutes
INGREDIENTS:
For the patties you need:
6oz Fermin Fresh Iberico Chorizo(180g)
1.5oz White Onion, small dice (40g)
1oz Panko Bread Crumbs (30g)
Salt & Black Pepper to taste
To make the curtido:
6oz Red Onion, Sliced (175g)
4oz Cherry Tomatoes (110g)
1 Lime, Zested
1 Lime, Juiced
1 Tbsp Cilantro (5g)
Salt (1 Tbsp)
For the Chimichurri:
1/2 cup Parsley, minced (4oz)
1 Tbsp Oregano, minced (5g)
1 Tbsp Garlic, minced
½ cup Olive Oil
1 lemon, zested
1 lemon, juiced
2 Tbsp Red Wine Vinegar
Salt and Black Pepper to taste
PROCEDURE:
For the sliders:
Combine chorizo, white onions, bread crumbs, salt, and black pepper in a mixing bowl. Shape into 1.5oz patties. Heat a cast-iron skillet on medium heat and cook patties until golden brown on each side, or until chorizo is fully cooked.
For Curtido:
Combine all the ingredients and set aside for at least 30 minutes. Adjust with salt and black pepper to your preference.
For Chimichurri:
Combine all the ingredients and set aside for at least 30 minutes. Adjust with salt and black pepper to your preference.
Toast your slider buns to your preferred liking and top with the chimichurri, chorizo patty, queso fresco, and curtido. Serve with your favorite Spanish beer and enjoy.
NOTES:
Sliders has no seasonality, we can enjoy them all year long and in so many ways, that recipes and combinations are endless. These sliders are packed of big flavors. They have it all: the most delicious Iberico Chorizo flavor you will experience, irresistibly crunchy sweet and sour curtido, and a delicate authentic Argentinean chimichurri, garnished by some Mexican queso fresco on top.
3 sliders, 30 minutes
INGREDIENTS:
For the patties you need:
6oz Fermin Fresh Iberico Chorizo(180g)
1.5oz White Onion, small dice (40g)
1oz Panko Bread Crumbs (30g)
Salt & Black Pepper to taste
To make the curtido:
6oz Red Onion, Sliced (175g)
4oz Cherry Tomatoes (110g)
1 Lime, Zested
1 Lime, Juiced
1 Tbsp Cilantro (5g)
Salt (1 Tbsp)
For the Chimichurri:
1/2 cup Parsley, minced (4oz)
1 Tbsp Oregano, minced (5g)
1 Tbsp Garlic, minced
½ cup Olive Oil
1 lemon, zested
1 lemon, juiced
2 Tbsp Red Wine Vinegar
Salt and Black Pepper to taste
PROCEDURE:
For the sliders:
Combine chorizo, white onions, bread crumbs, salt, and black pepper in a mixing bowl. Shape into 1.5oz patties. Heat a cast-iron skillet on medium heat and cook patties until golden brown on each side, or until chorizo is fully cooked.
For Curtido:
Combine all the ingredients and set aside for at least 30 minutes. Adjust with salt and black pepper to your preference.
For Chimichurri:
Combine all the ingredients and set aside for at least 30 minutes. Adjust with salt and black pepper to your preference.
Toast your slider buns to your preferred liking and top with the chimichurri, chorizo patty, queso fresco, and curtido. Serve with your favorite Spanish beer and enjoy.
NOTES:
Sliders has no seasonality, we can enjoy them all year long and in so many ways, that recipes and combinations are endless. These sliders are packed of big flavors. They have it all: the most delicious Iberico Chorizo flavor you will experience, irresistibly crunchy sweet and sour curtido, and a delicate authentic Argentinean chimichurri, garnished by some Mexican queso fresco on top.
