Chorizo Sliders

• 1/2 pound Spanish chorizo, casing removed and coarsely chopped
• 1 3/4 pounds ground pork or beef
• About 1/4 cup Worcestershire sauce
• 1 tablespoon smoked sweet paprika, a scant palmful
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• 1/2 pound Manchego cheese, shredded
• 2 avocados
• 1 lemon, juiced
• 1 large clove garlic, pasted or grated
• A small handful fresh cilantro leaves, optional
• About 1/4 to 1/3 cup light cream
• 12 slider rolls or split brioche rolls
• Small Bibb lettuce leaves, for topping
• Sliced plum tomatoes, for topping
• Sliced small red onion, for topping

1. Heat a cast iron skillet or griddle over medium-high heat.
2. Grind the chorizo in a food processor into very small crumbles.
3. Place the ground chorizo and ground pork in a bowl and season with Worcestershire, smoked paprika, salt and pepper.
4. Add a drizzle of extra-virgin olive oil to the meat mixture and combine.
5. Form 12 patties that are thinner at the center than the edges.
6. Cook the sliders 3 minutes per side.
7. Pile shredded cheese onto the burgers for the last minute of cook time to melt.
8. Meanwhile, place the avocados in a food processor.
9. Add the lemon juice, garlic, cilantro, if desired, and cream, and process until very smooth and mayo-like in consistency.
10. Serve the sliders on rolls topped with lettuce, tomato, onion, and avocado cream sauce.

spanish chorizo, ground pork, worcestershire sauce, sweet paprika, kosher salt, extravirgin olive oil, manchego cheese, avocados, lemon, clove garlic, cilantro, light cream, slider rolls, bibb lettuce leaves, tomatoes, red onion

Taken from www.foodnetwork.com/recipes/rachael-ray/chorizo-sliders-recipe.html (may not work)