Bife de Chorizo Sliders

Chimichurri topping is the perfect touch for sirloin and chorizo sliders.


  • 2 large cloves garlic, grated into a paste or minced
  • About 1/2 cup loosely packed herbs: oregano, thyme, rosemary, sage and flat leaf parsley
  • 3 tablespoons white wine vinegar
  • About 1/2 cup extra virgin olive oil (EVOO)
  • 1 pound lean ground sirloin
  • 1/2 pound Spanish chorizo, casing removed and ground in a food processor
  • Salt and pepper
  • Ripe plum tomatoes, diced and seeded, for garnish
  • Raw onion, finely chopped, for garnish
  • 8 brioche dinner rolls or 8 slider rolls, such as Pepperidge Farm brand, split


Heat a griddle pan, large skillet or grill pan over medium-high heat.

Combine the garlic and herbs in small bowl and cover with vinegar and oil. Stir to combine.

Place the meats in a bowl, season with salt and pepper and combine well with your hands. Form eight small, 3-ounce patties that are thinner at center and thicker at edges for even cooking.

Grill the meat for 3 minutes on the first side and 2 minutes on the second side for medium doneness. Serve on slider rolls topped with lots of chimichurri, diced tomatoes and onions.

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