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What’s better than freshly-grilled cheeseburgers on a warm summer day? Lots of little sliders with tons of Latin flavor! Here, the standard beef mixture gets a savory update by being mixed with juicy ground pork and ultra-flavorful GOYA® Chorizo. Then the meat mixture is formed into mini patties, grilled until charred, and topped with pepper-jack cheese until cooked until melted. Top with a spicy jalapeño relish for a fun and flavorful addition to all of your summer get togethers.
Ingredients
For the Relish:
1 can
GOYA® Jalapeño Peppers, chopped
¼ cup
finely chopped yellow onion
½ cup
chopped fresh cilantro
1 tsp.
GOYA® Lemon Juice
For the Sliders:
¾ lb.
ground beef
¾ lb.
ground pork
1 pkg.
GOYA® Chorizo, finely chopped
¼ cup
fresh cilantro, chopped
GOYA® Vegetable Oil, for greasing grill grates
10
slices pepper-jack cheese
10
slider buns
Directions
Make Relish
Step 1
In medium bowl, combine jalapeños, onions, cilantro, lemon juice and olive oil. Mix well so flavors are incorporated. Cover and refrigerate until ready to use.
Make Patties
Step 2
In large bowl, mix by hand ground beef, ground pork, chorizo and cilantro until just combined. Form ground meat mixture into 10 mini patties that measure about 3” wide; cover and refrigerate for at least 30 minutes, or until firm.
Finish Sliders
Step 3
Heat grill or grill pan to medium-high heat; grease grill grates. Season patties with Adobo and place on hot grates. Grill, flipping once, until charred on underside, about 7 minutes. Flip patties and cook 4 minutes more. Top patties with cheese, cover grill and cook until patties are cooked to medium well and cheese is melted, about 3 minutes more. To assemble sliders, divide patties evenly among bottom buns, top each with about 1 teaspoon reserved relish and top buns. Serve immediately.
New from Goya
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