Paleo Recipes – Cavegirl Cuisine

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Chorizo Sliders with a Jicama and Beet Slaw

Chorizo Sliders with a Jicama and Beet Slaw

These Chorizo Sliders with a Jicama and Beet Slaw give you heat from the chorizo and cool from the slaw to create an undeniably yummy combination!

Some other Cavegirl Cuisine recipes that you may enjoy:
Chorizo and Crab Stuffed Calamari
Chicken Bacon Sliders
Dairy-Free Tandoori Chicken Wings

Ingredients

  • • Slaw:
  • • 1 cup grated jicama
  • • 1/2 cup grated beets
  • • 1/8 cup fresh orange juice
  • • 1 tablespoon olive oil
  • • 1/2 teaspoon chopped dill
  • • salt, to taste
  • • Sliders:
  • • 3/4 pound ground chorizo
  • • 3/4 pound ground pork
  • • 1 green pepper, seeded and finely diced
  • • 1 teaspoon smoked paprika
  • • 1/2 teaspoon fine sea salt
  • • Optional garnishes:
  • • avocado slices
  • • tomato slices
  • • mustard (any variety)

Directions

  1. Combine slaw ingredients.  Refrigerate while you are preparing the sliders. (It can be made the night before).
  2. Combine chorizo, pork, and green pepper.  Form into 15 patties. Season patties with salt and smoked paprika.
  3. Cook or grill patties over medium-high until desired doneness.  Let rest for 5 minutes.
  4. Plate sliders. Top with slaw. Serve with optional avocado, tomato slices, and mustard.
  5. Enjoy!

Ingredients

  • Slaw:
  • 1 cup grated jicama
  • 1/2 cup grated beets
  • 1/8 cup fresh orange juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon chopped dill
  • salt, to taste
  • Sliders:
  • 3/4 pound ground chorizo
  • 3/4 pound ground pork
  • 1 green pepper, seeded and finely diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • Optional garnishes:
  • avocado slices
  • tomato slices
  • mustard (any variety)

Directions

  1. Combine slaw ingredients.  Refrigerate while you are preparing the sliders. (It can be made the night before).
  2. Combine chorizo, pork, and green pepper.  Form into 15 patties. Season patties with salt and smoked paprika.
  3. Cook or grill patties over medium-high until desired doneness.  Let rest for 5 minutes.
  4. Plate sliders. Top with slaw. Serve with optional avocado, tomato slices, and mustard.
  5. Enjoy!
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