Chorizo and onion sliders with chimichurri aioli

Delicious Chorizo and onion sliders with chimichurri aioli Recipe

Mini sliders make any soiree a swanky affair. Dazzle them with this Spanish-inspired filling.
Chorizo and onion sliders with chimichurri aioli
Prep Time : 4:20 | Cook Time : 0:20 | Total Time : 4:40 | Serving : 8 person.


  • 3 large red onions, cut into 1cm-thick rounds (see note)

  • 4 chorizo, thickly sliced diagonally

  • 8 mini brioche or damper rolls

Chimichurri aioli

  • 1 cup whole-egg aioli

  • 2 tablespoons fresh coriander leaves, chopped

  • 2 tablespoons fresh oregano leaves, chopped

  • 1/3 cup fresh flat-leaf parsley leaves, chopped

  • 1/2 teaspoon smoked paprika

  • 1 tablespoon lemon juice


  • Step 1

    Make Chimichurri aioli; Combine all ingredients in a bowl. Season with salt and pepper. Cover. Refrigerate for 4 hours or overnight.

  • Step 2

    Heat an oiled barbecue hotplate and chargill on high heat. Cook onion on hotplate for 10 minutes or until softened, turning with a metal spatula halfway through cooking, to keep rounds together. Cook chorizo on chargrill for 3 to 4 minutes each side or until browned and heated through.

  • Step 3

    Meanwhile, wrap each roll in foil and place on barbecue hotplate for 5 minutes to heat through.

  • Step 4

    Remove rolls from foil and split in half. Dollop roll bases with 1/2 the aioli. Top with onion and chorizo. Dollop with remaining aioli, then top with roll tops. Serve immediately.

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