A chunky roasted salsa, melted pepper jack cheese and extra crunch from a handful of chips make this spicy burger a textural delight.
- 2 large tomatoes, cut into wedges
- 1 onion, peeled and cut into 6 wedges, white or yellow
- 1 bulb garlic, cut to expose ends of cloves
- 2 jalapeño peppers
- Non-aerosol cooking spray
- 2 teaspoons light agave or honey
- A pinch cinnamon, about ⅛ teaspoon
- Salt and black pepper
- 1 teaspoon dried oregano
- 1 teaspoon pimenton/smoked paprika or paprika
- 1 lime
- A small handful cilantro
- 1 pound ground beef (80%)
- Kosher salt and coarse black pepper
- ½ pound fresh Mexican chorizo, cut from casings
- 8 slices Pepper Jack cheese
- Gem Romaine or leaf lettuce
- Sliced white or red onions
- Mild or hot pickled jalapeño peppers
- 4 sesame or plain soft rolls, such as Big Marty's
- Nacho cheese tortilla chips, for garnish
- BBQ potato chips, for garnish
- 1 tablespoon olive or safflower oil
Preheat broiler to high. Arrange the tomatoes, onion, garlic and jalapeños on foil-lined tray and coat with cooking spray. Char the ingredients and cool. Squish the garlic from the skins and peel the peppers and seed them. Place the tomatoes, onions, garlic, peppers, agave, cinnamon, salt and pepper, oregano, paprika, juice of lime and cilantro in food processor. Process to form a thick salsa.
Heat a cast iron skillet or griddle.
Combine meat seasoned with salt and pepper with chorizo and form 4 patties, thinner at center than edges for even cooking. Add oil to pan and cook patties about 8 minutes, turning occasionally, and top with 2 slices of cheese per patty in the last minute or 2.
Stack burgers: jalapeño peppers, lettuce and onions, patties with cheese, salsa, chips and bun tops.