These little burgers may be tiny, but they punch way above their weight.

Great for a crowd, packed with flavor, local, chorizo sliders are welcome guests at all our farm’s winter get-togethers. For stress-free party prep, go ahead and make the patties in advance of the party, then assemble the buns + sauce the day of. The patties freeze really well on their own.

Ingredients

Sliders

2 lbs loose chorizo, formed into patties

15-18 slider buns (for a gluten-free /low carb option, use lettuce or radicchio leaves instead)

salad greens of any kind (radicchio is pictured here)

Sorrel Aioli

2 very fresh eggs, at room temperature

1 tablespoon Dijon mustard

1 bunch sorrel (other herbs will work fine, too)

2 cloves garlic

1/2 teaspoon sea salt

1/2 cup light oil (we like sunflower)

2 tablespoons EVOO

1 or 2 tablespoons lemon juice, to thin

Directions

Line a sheet pan with parchment paper and break the chorizo into rather thick patties of about 1.5” in diameter. Bake at 400 degrees for 10 minutes, then drain off the grease. Flip the patties, and bake a few minutes longer to finish them off.

The fastest way to make sorrel aioli is to use a food processor. Using the “S” blade, mince the garlic along with the sea salt. Then add the eggs and Dijon. Run the food processor for a minute or so. On a cutting board, mince the sorrel. (If you throw it into the food processor, you’ll have pale green sauce, which could be nice, too.) Drizzle the oil into the food processor while it is running—first the sunflower oil, followed by the olive oil and lemon juice.

Assemble the sliders, and do make sure you use too much aioli.

——

Servings

This recipe makes 15 to 18 sliders, or 6 to 8 regular-size chorizo burgers. There will be a little aioli left over. Thin it with extra lemon juice for outstanding salad dressing.