I have a theory that everything in miniature is just better. Mini hot dog – love it; mini quiche – yummy; mini sausage rolls – great; mini burger aka a slider – awesome!
Along with looking awesome sliders are also the perfect party food, in fact all miniature food is perfect for parties, but mini burgers just have that special something that people absolutely love. But I think it’s time to take the slider to a new level, bringing together two things I love, is this delicious Chorizo Slider.
Smoky Chorizo, with creamy avocado, and a zingy tomato salsa on a slider bun, in my opinion you just can’t get a better combination.
– 1 chorizo sausage
– 1/2 avocado, sliced
– 1 tomato, seeds removed and diced
– 1/4 red onion, finely diced
– 1 tbsp chopped fresh coriander
– 1/2 long red chilli, deseeded & sliced (optional)
– 1/2 tbsp olive oil
– Sea salt flakes
– Juice of 1/2 lime
– 4 small slider bread rolls (recipe below)
To make the tomato salsa, combine the tomato, red onion, coriander, chilli, olive oil, salt, and lime juice in a bowl and set aside.
Slice the chorizo into thirds lengthways, and then cut the slices to the same length as your slider rolls (approx 3 depending on the size of your rolls). Place a fry pan over a medium heat and cook the chorizo for 2-3mins each side or until golden.
Cut the slider rolls in half and fill each with the sliced avocado, 2 pieces of chorizo, and a generous spoonful of tomato salsa.
Slider Bread Rolls
– 1 tsp dried yeast
– 1 tsp sugar
– 3/4 cup warm water
– 300g OO flour
– 1 tsp salt
– 1 tbsp melted butter
Combine the warm water, yeast and sugar in a bowl and set aside for 10mins or until frothy on top.
In a bowl combine the flour and salt and make a well in the center. Pour in the butter and yeast mixture and stir until combined and has formed a dough. Turn out onto a floured surface and knead for 5-7 mins or until smooth and elastic. Place in an oiled bowl and cover with cling film. Leave in a warm place for 1 hr or until doubled in size.
Knock back the dough with your fist, turn out and knead for one minute. Divide the mixture into 9 portions and roll into balls. Place on an oiled tray and leave to rise for another 40mins-1hour. Preheat the oven to 200 degrees celcius. Bake the rolls for 25mins or until golden and hollow sounding when tapped underneath.