Serve these Mexican-inspired smash sliders as a party appetizer or sneak them into your taco Tuesday dinner for a menu change-up!
Recipe tags: chicken base, easy difficulty, lunch, pork, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1¼ lbs | lean ground pork |
| 1 cup | grated onion |
| 4 tsp | Better Than Bouillon® Organic Roasted Chicken Base |
| 2 cloves | garlic, minced |
| 1 tsp | chili powder |
| 1 tsp | ground cumin |
| ½ tbsp | dried oregano |
| 2 tbsp | canola oil |
| 12 | slider buns, split |
| 1 small | red onion, thinly sliced |
| 1 large | jalapeño pepper, thinly sliced |
| Quantity | Ingredient |
|---|---|
| 3 | ripe tomatillos |
| 2 tbsp | lime juice |
| 1 clove | garlic |
| 1 | avocado, halved, pitted and peeled |
| 0¼ cup | packed fresh cilantro leaves |
Directions
In medium bowl, mix together pork, grated onion, Premium Roasted Chicken Base, garlic, chili powder, cumin and oregano until combined. Divide into 12 portions and roll into balls.
Heat griddle or 2 large skillets set over medium-high heat. Brush hot pan with oil. Transfer burger balls to griddle; using heatproof spatula, smash each ball to 1/2-inch-thick patty. Cook, flipping occasionally, for 6 to 8 minutes or until both sides are golden brown, meat is cooked through and instant-read thermometer registers 165°F when inserted into center of burgers.
In blender, blend tomatillos, lime juice and garlic until puréed. Add avocado and cilantro; pulse until chunky.
Assemble burgers in slider buns with avocado salsa verde, red onion and jalapeño.
Tip: Top burgers also with cheese slices, such as sharp Cheddar, Monterey Jack or Swiss cheese if desired.
