John D. Ivanko
May 7, 2014

Home-Ground Chorizo Sliders - Photo courtesy George Patti/Meat Eatery and Taproom (
Courtesy George Patti/Meat Eatery and Tap Room

Even if you missed celebrating Cinco De Mayo—the Mexican holiday celebrating the Battle of Puebla, where the Mexicans defeated the French in 1862—you can still harness the south-of-the-border flavor with these chorizo sliders. This recipe, courtesy of Chef George Patti, of the Meat Eatery and Tap Room in Islamorada, Fla., is a slightly spicy change from the typical hamburger, just in time for the upcoming grilling season.

Despite the fact that M.E.A.T. is located in the Florida Keys, Chef Patti is known for his meat-based culinary creations—we suppose the locals can’t eat fresh fish and seafood every day. We crossed paths with Patti this winter at the Key Largo and Islamorada Food and Wine Festival.

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“The thing that make chorizo really good is the mellow spices and the great crust you get on it when grilled,” he says. We agree. Unlike the Spanish version of chorizo that’s smoked or cured, Mexican chorizo must be cooked before savored. “The best cut to use is the pork butt.”

Skip the ketchup or mustard for these sliders, though. Try a chimichurri aioli, instead (recipe below). This is different from our chimichurri sauce shared last week, as mayonnaise as well as a few other ingredients are added, though you can use whichever you prefer for these burgers.

Recipe: Chorizo Sliders with Chimichurri Aioli
Courtesy Chef George Patti, Owner of Meat Eatery and Tap Room

Spicy House-made Chorizo

Yield: about 40 sliders (2 ounces each)


  • 5 pounds coarse ground pork butt
  • 1 cup cold white wine
  • 8 tsp. paprika
  • 4 tsp. sea salt
  • 5 tsp. minced garlic
  • 4 tsp. cayenne pepper
  • 2 tsp. cumin
  • 2 tsp. dried oregano
  • 1 tsp. black pepper, ground

Grind all the ingredients, mixing well, and form into about 40 2-ounce patties. Cook thoroughly in a sauté pan until browned on both sides.

Arrange patties on buns, adding aioli sauce, shredded lettuce and thin tomato slices.

Chimichurri Aioli


  • 1 whole shallot, chopped
  • 1 T. garlic, chopped
  • 2 fresh limes, juiced
  • 2 bunches fresh flat leaf parsley
  • 2 bunches fresh cilantro
  • 1 T. Worcestershire sauce
  • 2 T. rice wine vinegar
  • 1 tsp. sea salt
  • 1 tsp. unbleached sugar
  • 1 tsp. red pepper flakes
  • 3/4 cup extra virgin olive oil
  • 2½ cup mayonnaise

Mix all ingredients in a food processor. Blend until all ingredients are fully incorporated and mixture is smooth and creamy.

Savoring the good life,

John and Lisa's Signatures

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