Chorizo Sliders with Cajun Guacamole
| Serves | 6 |
|---|---|
| Ingredients | avocados |
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Chef John Sturm
Left Coast Cart
Portland, Ore.
Guacamole is a Super Bowl favorite, but why not tweak the standard recipe this year? Chef Sturm spices up mashed avocado with Cajun flavors and serves it with chips for dipping or a spread on meaty sliders. Either way, it makes a winning combo for a game-time snack.
Ingredients
Cajun Guacamole
2 ripe avocados, peeled and pitted
1 tbsp. lime juice
2 tbsp. diced red bell pepper
2 tbsp. sliced green onion
2 tbsp. diced Anaheim chili peppers
1 small garlic clove, minced
Pinch chopped thyme
Pinch cayenne pepper
Salt and pepper, to taste
Sliders
10 oz. ground pork sausage
6 oz. raw chorizo
2 1/2 oz. finely diced Anaheim chili pepper
1 tbsp. vegetable oil
3 (1 oz.) slices pepperjack cheese, each cut into 4 pieces
6 small green leaf lettuce leaves
6 slider buns
1 tbsp. butter
Steps
1. For Cajun guacamole: Scoop out avocados and mash in mixing bowl; mix in lime juice. Fold in remaining ingredients. Adjust seasoning with salt and lime juice as needed. Set aside.
2. For sliders: In bowl, combine pork sausage, chorizo and diced Anaheim peppers; blend well. Form into six 3-ounce patties.
3. In cast iron skillet, heat vegetable oil over medium-high heat until hot but not smoking. Place sliders in skillet, cover and cook for 3 minutes. Flip sliders, cover and cook an additional 3 minutes, until internal temperature is 145 F. Top each slider with 2 overlapping cheese slice quarters; cover and cook until cheese is melted.
4. In another skillet, heat butter over medium heat. Cut slider buns in half and toast in hot butter until golden brown. Remove and set aside.
5. To assemble, place piece of lettuce on each bottom bun; top with slider and another lettuce leaf. Spread each with 1/4 cup Cajun guacamole, then add top bun.
Photo courtesy of California Avocado Commission