Ingredients

• 1/2 pound Spanish chorizo, casing removed and coarsely chopped
• 1 3/4 pounds ground pork or beef
• About 1/4 cup Worcestershire sauce
• 1 tablespoon smoked sweet paprika, a scant palmful
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• 1/2 pound Manchego cheese, shredded
• 2 avocados
• 1 lemon, juiced
• 1 large clove garlic, pasted or grated
• A small handful fresh cilantro leaves, optional
• About 1/4 to 1/3 cup light cream
• 12 slider rolls or split brioche rolls
• Small Bibb lettuce leaves, for topping
• Sliced plum tomatoes, for topping
• Sliced small red onion, for topping

Instructions

1. Heat a cast iron skillet or griddle over medium-high heat.
2. Grind the chorizo in a food processor into very small crumbles. Place the ground chorizo and ground pork in a bowl and season with Worcestershire, smoked paprika, salt and pepper. Add a drizzle of extra-virgin olive oil to the meat mixture and combine. Form 12 patties that are thinner at the center than the edges. Cook the sliders 3 minutes per side. Pile shredded cheese onto the burgers for the last minute of cook time to melt.
3. Meanwhile, place the avocados in a food processor. Add the lemon juice, garlic, cilantro, if desired, and cream, and process until very smooth and mayo-like in consistency.
4. Serve the sliders on rolls topped with lettuce, tomato, onion, and avocado cream sauce.