Chorizo Sliders

Ingredients

• 2  avocados 
• 12 servings bibb lettuce leaves for topping
• 12  brioche rolls split
• 1 small handful cilantro leaves fresh
• 1 large clove garlic grated
• 1.8 pounds ground pork 
• 1  juice of lemon juiced
• 12 servings kosher salt and pepper black freshly ground
• 0.3 cup cup heavy whipping cream light
• 0.5 pound manchego cheese shredded
• 12 servings olive oil extra-virgin for drizzling
• 12 servings plum tomatoes sliced for topping
• 1 small onion red sliced for topping
• 0.5 pound chorizo spanish coarsely chopped
• 1 tablespoon paprika smoked sweet
• 0.3 cup worcestershire sauce 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Heat a cast iron skillet or griddle over medium-high heat.
2. Grind the chorizo in a food processor into very small crumbles.
3. Place the ground chorizo and ground pork in a bowl and season with Worcestershire, smoked paprika, salt and pepper.
4. Add a drizzle of extra-virgin olive oil to the meat mixture and combine. Form 12 patties that are thinner at the center than the edges. Cook the sliders 3 minutes per side. Pile shredded cheese onto the burgers for the last minute of cook time to melt.
5. Meanwhile, place the avocados in a food processor.
6. Add the lemon juice, garlic, cilantro, if desired, and cream, and process until very smooth and mayo-like in consistency.
7. Serve the sliders on rolls topped with lettuce, tomato, onion, and avocado cream sauce.