They’re only small so is it ok to eat 5? I think so! I was lucky enough to be able to test Chiltern Charcuterie’s Fire Chorizo and create a recipe from it last year and here we are… Chicken and Chorizo Sliders. These are great if you have left over chicken from your Sunday roast!
Ingredients
- 200g Cooked Chicken
- 100g Chiltern Charcuteries’ Chorizo
- ½ Onion, finely chopped
- 20g Butter
- 50g Sweetcorn
- 1 Tsp Paprika
- 4 Tbsp Breadcrumbs
- 2 Eggs
- ½ Tsp Salt
- ¼ Tsp Pepper
- 100g Cheese, sliced (optional)
Directions
- In a medium saucepan, melt the butter and add in the chopped onion and a splash of water. Cook the onions on a medium heat, occasionally stirring, to soften them.
- Meanwhile, finely dice the chicken and chorizo.
- Once the onion has softened, add in the chicken, chorizo and paprika and stir to heat through – this will break down the meats further. Remove from the heat and add the sweetcorn and breadcrumbs. Transfer to a bowl and allow to cool for a few minutes before stirring in the eggs. Season with the salt and pepper.
- Use your hands to make 10 small burgers for sliders or 4 large burgers for regular sized burgers if you’d prefer.
- Heat a little oil in a large saucepan and place the burgers into the pan. Cook the small burgers for 2 minutes on each side over a medium heat and the large ones for 3 minutes on each side. Add a slice of cheese on each burger just 30 seconds before taking them out of the pan to slightly melt the cheese.
- Present your burgers in a bun with your choice of sauce and salad – I like mayo with tomato and lettuce! For the sliders, I made my own mini granary bread rolls – you can find a recipe for white bread rolls on my website. However, Tesco sell a really good granary mix that you just need to add water to and it’s amazing!
