Billy McCullough | Tahoe Food Hub
Ingredients
Slider Patty
- 1 lb. Basque Chorizo
- 3 lbs. Durham Ranch Ground Beef
- 1 Tbsp. Garlic, chopped
- 2/3 Cup- Worchester Sauce
- 2 Tbsp Smoked Paprika
- 1/2 Cup Extra Virgin Olive Oil
- 1 Tbsp. Sea Salt
- 2 tsp. Black Pepper
- 12 Slider Buns
Spicy Green Cabbage Slaw
- 1 lb. Green Cabbage, thinly cut
- 3/4 Cup Apple Cider Vinegar
- 1/3 Cup Sugar
- 1 tsp. Paprika
- 1 tsp. Cayenne Pepper
- 2 Tbsp. Cilantro- chopped
- 2 tsp. Sea Salt
Smoked Paprika Aioli
- 2 Egg Yolks
- 1 Tbsp. Lemon Juice
- 1/2 tsp. Smoked Paprika
- 1 Tbsp. Chopped Garlic
- 1 . Cup Canola Oil
- 1 tsp. Sea Salt
Grilled Avocado Guacamole
- 4 ea. Avocados
- 1/2 Cup Sour Cream
- 4 Tbsp. Cilantro, chopped
- 4 Tbsp. Red Onion, small diced
- 1/2 ea. Jalapeno, seeded, small diced
- 1 oz. Lime Juice
- 1 tsp. Sea Salt
Bacon Chorizo
- 2 ea. Chorizo Links, slice rounds on a bias
Instructions
Slider Patty
- Remove basque chorizo from casing. Small diced, then coarsely pulsed in food processor
- Mix All ingredients except the buns, together in bowl. Cover with plastic and refrigerate for 1 hour.
- Form into 3 ounce patties.
Spicy Green Cabbage Slaw
- Mix all ingredients in a bowl. Set aside
Smoked Paprika Aioli
- In a food processor add yolks and lemon juice. Slowly puree in oil. When emulsified, add paprika, garlic and salt.
Grilled Avocado Guacamole
- Skin and coat avocados with oil and salt. Grill each side for 2 minutes.
- Mash all ingredients together in bowl
Bacon Chorizo
- Add chorizo to boiling water. Cook for 5 minutes. Remove from water and cool.
- Cut slices of chorizo on a bias. In saute pan, cook on both sides until caramel in color.
Assembly
- Toast buns
- In large saut pan over medium high heat, sear burger to desired temperature.
- Place slider on bun and top with guacamole, then bacon, then slaw, then aioli! Enjoy!