Chicken and Chorizo Sliders

They’re only small so is it ok to eat 5? I think so! I was lucky enough to be able to test Chiltern Charcuterie’s Fire Chorizo and create a recipe from it last year and here we are… Chicken and Chorizo Sliders. These are great if you have left over chicken from your Sunday roast!


  • 200g Cooked Chicken
  • 100g Chiltern Charcuteries’ Chorizo
  • ½ Onion, finely chopped
  • 20g Butter
  • 50g Sweetcorn
  • 1 Tsp Paprika
  • 4 Tbsp Breadcrumbs
  • 2 Eggs
  • ½ Tsp Salt
  • ¼ Tsp Pepper
  • 100g Cheese, sliced (optional)


  1. In a medium saucepan, melt the butter and add in the chopped onion and a splash of water. Cook the onions on a medium heat, occasionally stirring, to soften them.
  2. Meanwhile, finely dice the chicken and chorizo.
  3. Once the onion has softened, add in the chicken, chorizo and paprika and stir to heat through – this will break down the meats further. Remove from the heat and add the sweetcorn and breadcrumbs. Transfer to a bowl and allow to cool for a few minutes before stirring in the eggs. Season with the salt and pepper.
  4. Use your hands to make 10 small burgers for sliders or 4 large burgers for regular sized burgers if you’d prefer.
  5. Heat a little oil in a large saucepan and place the burgers into the pan. Cook the small burgers for 2 minutes on each side over a medium heat and the large ones for 3 minutes on each side. Add a slice of cheese on each burger just 30 seconds before taking them out of the pan to slightly melt the cheese.
  6. Present your burgers in a bun with your choice of sauce and salad – I like mayo with tomato and lettuce! For the sliders, I made my own mini granary bread rolls – you can find a recipe for white bread rolls on my website. However, Tesco sell a really good granary mix that you just need to add water to and it’s amazing!

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