If you want to see something disappear off the plate in mere seconds, make these chicken chorizo patty melt sliders. They are tender, juicy, spicy. And even though you could also make these into full-sized burger versions, they’re great as sliders. Make a slider party platter, half chicken sliders and half beef! The Mexican chorizo does add just a bit of a kick, a bit of spiciness. But I think you’ll be ok serving them to even the most spice-sensitive guests. If you’re worried about the the heat, substitute ground Italian sausage instead.
You could make the patties ahead of time and assemble these chicken chorizo patty melt sliders just in time to serve for a party. I topped these little yummy bites with our slow-cooker caramelized onions. I can make a big batch of caramelized onions in no time with almost no effort. Just keep them warm until time to assemble the sliders. You can serve them cold, and they’re still good, but they’re definitely better warmer.
I use this nifty little ole burger press to make these burgers. It’s the best thing ever for stuffing burgers with just about anything you can think of!
This recipe is based on a recipe from Sunny Anderson.
Chicken Chorizo Patty Melt Sliders
If you want to see something disappear off the plate in mere seconds, make these chicken chorizo patty melt sliders.
In a large bowl, combine the chicken, chorizo, garlic, oregano and salt. Form into 2-3 ounce patties.
Heat a tablespoon of oil in a large skillet over medium heat.
Cook the patties about 3 minutes per side until lightly charred and cooked through.
Form sandwiches by placing cheese on bun bottoms, followed by the patties and onions.
Serve with a little ketchup on the side for dipping.
Calories: 223kcal | Carbohydrates: 16g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 429mg | Potassium: 264mg | Fiber: 1g | Sugar: 3g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Nutritional values are approximate.
I recently bought a Weber 7404 Cast Iron Griddle for my gas grill. I absolutely love cooking with it. It is just like cooking on a flat top grill. It gets amazingly hot, which is exactly what I need to cook a patty melt. I like a little crust on my patty melt burgers, but with tender juicy insides. And the bread has to be grilled just until it has a little crunch and can stand up to the patty and onions.
You can also make these on your stove top. You’ll want to use a large skillet, preferably cast iron. Or better, use a Griddler from Cuisinart. Also try my taco melt and my copycat of the yummy Frisco melt from Steak ‘n Shake.
I like a little crust on my patty melt burgers, but with tender juicy insides. And the bread has to be grilled just until it has a little crunch and can stand up to the patty and onions.
Melt 1 tablespoon of butter in a large skillet (or on a griddle) over medium heat.
Add onions and cook until the onions are soft and golden, stirring often, 20-30 minutes. Remove onions.
Place beef into a large bowl along with salt and pepper, to taste, and the Worcestershire sauce. Mix well.
Form meat into 4 4 ounce patties.
Melt 2 more tablespoons of butter in the skillet. Add the beef patties and cook on both sides until done. Remove meat and any scraps.
Melt 1 more tablespoon of butter in the skillet. Working in batches, brown the bread on one side, while melting cheese on the topside of each slice. Add more butter as needed.
Assemble patty melts by placing burgers on bread and top with onions and remaining bread slice.
Calories: 762kcal | Carbohydrates: 39g | Protein: 33g | Fat: 52g | Saturated Fat: 26g | Trans Fat: 2g | Cholesterol: 160mg | Sodium: 1180mg | Potassium: 577mg | Fiber: 4g | Sugar: 8g | Vitamin A: 840IU | Vitamin C: 4mg | Calcium: 528mg | Iron: 5mg
Nutritional values are approximate.