Mexican Cheeseburger Sliders on Cornbread
The spicy kick of ground chorizo and chili powder liven up these juicy sliders.
Ingredients
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
Instructions
- 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.
- THE SLIDERS: In a large bowl, mix chorizo, beef, onion, garlic, cumin, and chili powder. Shape mixture into 2-inch patties.
- 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.
Jacqueline Plant
Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.
