Ingredients
2 medium jarred roasted red bell peppers, drained
3/4 cup mayonnaise
kosher salt
freshly ground pepper
Burgers:
3/4 lb ground sirloin
3/4 lb ground chuck
1/2 lb raw Mexican chorizo, casings removed and crumbled
1 large yellow onion, grated
1/2 cup dried bread crumbs
1 tablespoon Delicioso Adobo Seasoning (recipe below)
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
Mix and keep in a tight jar for up to 3 weeks
Relish:
2 tablespoons olive oil
2 large yellow onion, halved and thinly sliced
kosher salt
freshly ground pepper
1/2 cup bottled jalapeno chile slices, drained
1/2 cup packed dark brown sugar
2 tablespoons Canola oil
6 slices Oaxaca or mozzerella cheese
6 whole-grain hamburger rolls
Instructions
- To make the red pepper mayonnaise, puree the red peppers in a blender or food processor. Add the mayonnaise and process until smooth. Season with salt and pepper. Transfer to a bowl, cover, and refrigerate for at least 4 hours or preferably overnight.
- To prepare the burgers, thoroughly mix the ground sirloin, ground chuck, chorizo, onion, breadcrumbs, and adobo seasoning in a large bowl by hand. Form the burgers into 6 patties without pressing them too much, or they can become tough. Line baking pan with waxed paper and put the burgers side by side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together.
- To make the relish, heat the oil in a heavy skillet over medium-low heat. Add the onion and season with salt and pepper. Add the jalepenos and the brown sugar. Cook, stirring occasionally, until the onion and jalapenos are caramelized and tender, about 15 minutes. Transfer to a bowl and let cool.
- o cook the burger, preheat your Lynx Grill to medium heat. Brush the grill grates clean. Lightly oil the grate. Place the burgers on the grate and cover with the grill lid. Cook, flipping the burgers every 5 minutes, until they are medium well and feel firm when pressed on top with a finger, 15 to 20 minutes (due to the raw chorizo, do not cook for less time). During the last few minutes, top each burger with a cheese slice. Remove from grill.
- For each burger, spread about 2 tablespoons of the mayonnaise inside a roll. Add a burger and top with couple of spoonfuls of the relish. Serve hot.
