Chorizo Sliders with Cajun Guacamole

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Serves: 6
10  oz.  ground pork sausage
oz.  raw chorizo
2 1/2  oz.  Anaheim chili pepper, finely diced
Tbsp.  vegetable oil
  1 oz. slices pepper jack cheese, each cut into 4 pieces
  small green leaf lettuce leaves (or 3 large, cut in half)
  slider buns
Tbsp.  butter
  As needed  Cajun Guacamole, recipe follows
    Cajun Guacamole (Yield: 1 1/2 cup)
  Fresh California Avocados, peeled and pitted
Tbsp.  lime juice
Tbsp.  red pepper, diced
Tbsp.  Green onion, sliced
Tbsp.  Anaheim chili pepers, diced
  small garlic clove, minced
  As needed  Pinch of chopped thyme
  As needed  Pinch of cayenne pepper
  As needed  Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Cajun Guacamole:

  1. Scoop out avocado and mash in a mixing bowl. Mix in the lime juice.
  2. Fold in remaining ingredients. Adjust seasoning with salt and lime juice as needed.


  1. Mix the pork sausage, chorizo, and diced Anaheim peppers together. Form into six 3-ounce patties.
  2. Heat the vegetable oil in a cast iron skillet over medium high heat until hot but not smoking. Place the sliders in the skillet, cover, and cook for 3 minutes. Flip the sliders, cover, and cook for an additional 3 minutes, until the internal temperature is 145°.
  3. Top each slider with 2 overlapping cheese slice quarters, cover and cook until cheese is melted.
  4. While the sliders are cooking, toast the buns. Heat the butter in another skillet over medium heat. Cut the slider buns in half, and toast until golden brown. Remove and set aside.

To Assemble:

  1. Place a piece of lettuce on each bottom bun. Place a slider on top of each lettuce leaf.
  2. Top each with approximately ¼ cup of the Cajun Guacamole, then the top bun.
  3. Serve immediately.

* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

John Sturm

John Sturm, Left Coast Cart, Portland OR

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