Mexican Cheeseburger Sliders on Cornbread
The spicy kick of ground chorizo and chili powder liven up these juicy sliders.
THE CORNBREAD SQUARES
1. Prepare corn muffin mix according to package instructions, using a 9-inchsquare cake pan. cool and cut into 1½-inch squares, then cut in half to make tops and bottoms.
2. In a large bowl, mix chorizo, beef, onion, garlic, cumin, and chili powder. Shape mixture into 2-inch patties.
3. Heat grill to mediumhigh heat. grill burgers to desired doneness—about 2 to 3 minutes per side for medium-rare, or 145°F on an instantread 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.
Recipe by Jacqueline Plant
Photo by Caroline Yi