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Mexican Cheeseburger Sliders on Cornbread

The spicy kick of ground chorizo and chili powder liven up these juicy sliders.
Print Recipe
Servings 6

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.