Name: Chorizo and onion sliders with chimichurri aioli
Prep time: 260 min
Cook time: 20 min
Total time: 280 min
Yield: 1
Ingredients: 3 large red onions, cut into 1cm-thick rounds (see note); 4 chorizo, thickly sliced diagonally; 8 mini brioche or damper rolls; 247.50 gm whole-egg aioli; 40.00 ml fresh coriander leaves, chopped; 40.00 ml fresh oregano leaves, chopped; 82.50 ml fresh flat-leaf parsley leaves, chopped; 1.25 gm smoked paprika; 21.00 gm lemon juice

Chorizo and onion sliders with chimichurri aioli

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Prep Time:
260 minutes

Cook Time:
20 minutes

Total Time:
280 minutes

Elevate your party with Spanish-inspired mini sliders that are sure to impress.

Ingredients:

3 large red onions, cut into 1cm-thick rounds (see note)
4 chorizo, thickly sliced diagonally
8 mini brioche or damper rolls
247.50 gm whole-egg aioli
40.00 ml fresh coriander leaves, chopped
40.00 ml fresh oregano leaves, chopped
82.50 ml fresh flat-leaf parsley leaves, chopped
1.25 gm smoked paprika
21.00 gm lemon juice

Instructions:

Prepare the Chimichurri aioli by mixing all the ingredients in a bowl. Season with salt and pepper, cover, and refrigerate for 4 hours or overnight for the flavors to meld together.
Preheat a well-oiled barbecue hotplate and chargrill over high heat. Grill the onion for 10 minutes, or until softened, flipping halfway through to keep the rounds intact. Grill the chorizo for 3 to 4 minutes on each side until nicely browned and heated through. Enjoy!
Wrap each roll in foil and sizzle on the hot barbecue for 5 minutes to warm up.
Unwrap rolls and gently separate them. Spread the bottom halves with half of the aioli. Add onions and chorizo, then spread the remaining aioli and cover with the top halves of the rolls. Serve promptly.

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