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Mexican Cheeseburger Sliders on Cornbread

The spicy kick of ground chorizo and chili powder liven up these juicy sliders.

Makes 6 sliders
Cornbread Squares
1 box (5 ounces) corn muffin mix
⅓ cup milk
½ cup fresh or frozen corn kernels
1 large egg

Sliders
½ pound ground or finely chopped chorizo
½ pound ground lean sirloin beef
½ small sweet onion, grated
2 tsp minced garlic
1½ tsp ground cumin
½ tsp chili powder
3 ounces sliced smoked cheddar
Pickled sliced jalapeño
Ripe avocado slices
Salsa

THE CORNBREAD SQUARES
1. Prepare corn muffin mix according to package instructions, using a 9-inchsquare cake pan. cool and cut into 1½-inch squares, then cut in half to make tops and bottoms.

THE SLIDERS
2. In a large bowl, mix chorizo, beef, onion, garlic, cumin, and chili powder. Shape mixture into 2-inch patties.

3. Heat grill to mediumhigh heat. grill burgers to desired doneness—about 2 to 3 minutes per side for medium-rare, or 145°F on an instantread 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.

Recipe by Jacqueline Plant
Photo by Caroline Yi

Recipe Category: 
Sandwiches
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