Chaso Burger Finger Sandwiches
These bloody hands are actually easy to make and would make a great dinner option. The fingers are actually Chaso Burgers. I have to give credit to my friend Jaclyn for the name. Once I learned how to make chorizo from my grandma, I thought why not mix it with burger meat and make burger patties? I did that one day for lunch for both of us and even put a little queso on the burger. Since there was chorizo in the burger and it was covered in queso, she thought to call it a Chaso Burger. That leads in to what the red stuff is. It's queso that I added a little red food coloring to. I was originally gonna make them into empanadas but I saw this idea of making the patties into fingers and changed my whole idea.
Let's get started!!
Start by adding the ground beef and chorizo together in a bowl. (I know the chorizo isn't as colored as it should be. I ran out of chili powder while making it but the mix is still good) Season with salt and pepper or your favorite seasoning blend. Mix the meats together until well combined. Take small portions of the meat and form them into finger-like shapes. Next grab an almond slice and place it near the top like a nail. Chill them at least 30 minutes in the refrigerator so they hold their shape. Cook to desired doneness. I cook mine medium-well.
For the blood queso, start by combining the cornstarch, powders and cumin together in a saucepan. Whisk in the cheese then the evaporated milk and red food coloring. Cook over medium-low heat and cook until the cheese is melted and the mixture is thick enough to coat a spoon. Add in as much of the Rotel as you want then transfer to serving dish.
You can stop here and just dip the fingers in the queso if you want or turn them into Cut your slider buns to size them to your fingers. Put the finger on the bottom bun then drizzle it with queso and top with the top bun. Enjoy!!