3/4 lb ground sirlion
3/4 lb ground chuck
1/2 lb raw chorizo, casings removed and crumbled
1 T. adobo seasoning
1 large onion, grated
1/2 c. dry bread crumbs
In a large bowl, mix thoroughly by hand-ground beef, chorizo, adobo seasoning, grated onion, and the bread crumbs. Form the burgers into 6 patties without them too much or they could become tough. Line a baking pan with waxed paper and put the burgers on in a single layer. Cover and refrigerate for at least 30 mins. This will help the burgers hold together.
Caramelized Onion and Jalapeno relish:
2 T. olive oil
2 large yellow onions, finely sliced
Kosher salt and freshly ground pepper
1/2 c. bottled, sliced jalapeno chiles, drained
1/2 c. dark brown sugar
Heat olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add jalapeno chiles and the brown sugar. Saute for 15 mins or until the onion and chiles are caramelized and soft. See aside.
Red Pepper Mayo:
2 med jarred roasted red bell peppers, drained
3/4 c. mayo
Drain the red peppers and put them in the blender or food processor. Add mayo, and season with salt and pepper. Puree the mayo and peppers until well combined and smooth. * This may be done up to 2 days in advance to enhance the flavor-in fact the flavor will be more complete with an overnight chilling.
6 slices Oaxaca cheese or mozzarella
6 hamburger rolls
To make the burgers:
Preheat grill to med-high heat. Place the burgers on the grill and grill til desired doneness although with the raw chorizo you will want to grill to at least med-well. Approximately 10 mins per side. In the last 5 mins of cooking top with the slices of cheese so it can melt.