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Bife de Chorizo Sliders

Makes 8 sliders

Originally aired

INGREDIENTS
  • 2 large cloves garlic, grated into a paste or minced
  • About 1/2 cup loosely packed herbs: oregano, thyme, rosemary, sage and flat-leaf parsley
  • 3 tablespoons white wine vinegar
  • About 1/2 cup EVOO Extra Virgin Olive Oil
  • 1 pound lean ground sirloin
  • 1/2 pound Spanish chorizo, casing removed and ground in a food processor
  • Salt and pepper
  • Diced, seeded, ripe plum tomatoes, for garnish
  • Finely chopped raw onion, for garnish
  • 8 brioche dinner rolls or 8 slider rolls such as Pepperidge Farm brand, split
PREPARATION

Heat griddle pan, large skillet or grill pan over medium-high heat.

Combine garlic and herbs in small bowl, and cover with vinegar and oil. Stir to combine.

Place meats in a bowl, season with salt and pepper and combine well with your hands. Form 8 small, 3-ounce patties that are thinner at center and thicker at edges for even cooking.

Grill meat 3 minutes on first side and 2 on the second side for medium. Serve on slider rolls topped with lots of chimichurri, diced tomatoes and onions.

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