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Next RecipeGrilled Pork Chops and Onions
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.
For the Relish:
GOYA® Jalapeño Peppers, chopped
finely chopped yellow onion
chopped fresh cilantro
GOYA® Lemon Juice
For the Sliders:
GOYA® Chorizo, finely chopped
fresh cilantro, chopped
GOYA® Vegetable Oil, for greasing grill grates
slices pepper-jack cheese
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.
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.
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.
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