You can find this recipe at El Restaurante.
Recipe courtesy of California Avocado Commission (californiaavocado.com)
Makes 6 servings
10 oz. ground pork sausage
6 oz. raw chorizo
2 ½ oz. Anaheim chili pepper, finely diced
1 T. vegetable oil
3 1 oz. slices pepper jack cheese, each cut into 4 pieces
6 small green leaf lettuce leaves (or 3 large, cut in half)
6 slider buns
1 T. butter
Cajun Guacamole (recipe below)
Mix the pork sausage, chorizo, and diced Anaheim peppers together. Form into six 3-ounce patties.
Heat the vegetable oil in a cast iron skillet over medium high heat until hot but not smoking. Place the sliders in the skillet, cover, and cook for 3 minutes. Flip the sliders, cover, and cook for an additional 3 minutes, until the internal temperature is 145° F.
Top each slider with 2 overlapping cheese slice quarters, cover and cook until cheese is melted. While the sliders are cooking, toast the buns. Heat the butter in another skillet over medium heat. Cut the slider buns in half, and toast until golden brown. Remove and set aside.
The Cajun Guacamole:
Makes 1 ½ cup
2 Fresh California Avocados, peeled and pitted
1 T. lime juice
2 T. red pepper, diced
2 T. green onion, sliced
2 T. Anaheim chili pepers, diced
1 small garlic clove, minced
Pinch of thyme and cayenne pepper, as needed
Salt and pepper, to taste
Scoop out avocado and mash in a mixing bowl. Mix in the lime juice. Fold in remaining ingredients. Adjust seasoning with salt and lime juice as needed.
To Assemble: Place a piece of lettuce on each bottom bun. Place a slider on top of each lettuce Top each with approximately ¼ cup of the Cajun Guacamole, then the top bun. Serve immediately.