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Total Time:
23 min
Prep
15 min
Cook
8 min
Yield:
16 sliders
Ingredients
1 1/2 pounds ground pork
1/2 pound fresh Mexican chorizo sausage, casings removed
1/4 cup finely grated pepper jack cheese
1 small shallot, finely chopped
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
8 slices applewood smoked bacon, cooked crisp
16 small dinner rolls, sliced in half
Curly leaf lettuce
3 sliced plum tomatoes
Smoked Paprika Mayonnaise, recipe follows
Directions
Preheat a flat top grill pan to medium-high heat.
In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties.
Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise.
Smoked Paprika Mayonnaise:
1/4 cup mayonnaise
1 tablespoon smoked paprika
1 teaspoon hot sauce (recommended: Sriracha)
Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. Can be made a day ahead.
23 min
Prep
15 min
Cook
8 min
Yield:
16 sliders
Ingredients
1 1/2 pounds ground pork
1/2 pound fresh Mexican chorizo sausage, casings removed
1/4 cup finely grated pepper jack cheese
1 small shallot, finely chopped
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
8 slices applewood smoked bacon, cooked crisp
16 small dinner rolls, sliced in half
Curly leaf lettuce
3 sliced plum tomatoes
Smoked Paprika Mayonnaise, recipe follows
Directions
Preheat a flat top grill pan to medium-high heat.
In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties.
Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise.
Smoked Paprika Mayonnaise:
1/4 cup mayonnaise
1 tablespoon smoked paprika
1 teaspoon hot sauce (recommended: Sriracha)
Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. Can be made a day ahead.