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Mexican Cheeseburger Sliders on Cornbread

Mexican Cheeseburger Sliders on Cornbread
Serves 6
The spicy kick of ground chorizo and chili powder liven up these juicy sliders.
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  1. 1 box (5 ounces) corn muffin mix
  2. ⅓ cup milk
  3. ½ cup fresh or frozen corn kernels
  4. 1 large egg
  1. ½ pound ground or finely chopped chorizo
  2. ½ pound ground lean sirloin beef
  3. ½ small sweet onion, grated
  4. 2 tsp minced garlic
  5. 1½ tsp ground cumin
  6. ½ tsp chili powder
  7. 3 ounces sliced smoked cheddar
  8. Pickled sliced jalapeño
  9. Ripe avocado slices
  10. Salsa
  1. THE CORNBREAD SQUARES: Prepare corn muffin mix according to package instructions, using a 9-inch square cake pan. cool and cut into 1½-inch squares, then cut in half to make tops and bottoms.
  2. THE SLIDERS: In a large bowl, mix chorizo, beef, onion, garlic, cumin, and chili powder. Shape mixture into 2-inch patties.
  3. Heat grill to medium-high heat. grill burgers to desired doneness—about 2 to 3 minutes per side for medium-rare, or 145°F on an instant-read thermometer. Top with cheddar and jalapeño slices, and move them away from flame. Close lid of grill and heat until cheese melts, about 1 minute. Place burgers, between cornbread halves and garnish with avocado slices and salsa.
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