Chorizo Bomb Burger

Ingredients

  • 2 Pounds. grass-fed ground beef
  • 1/2 lb. prepared raw pork chorizo
  • 1 Teaspoon. kosher salt
  • 1/2 Teaspoon. ground white pepper
  • 2 cloves garlic, minced
  • 1 Teaspoon. onion powder
  • 1/8 Teaspoon. ground allspice
  • 1/4 c. finely chopped fresh parsley
  • 8 Ounces evaporated milk
  • 8 Ounces young provolone cheese, shredded
  • 1 Tablespoon. sambal oelek
  • 1 large red onion, sliced thinly
  • 1 c. white wine vinegar
  • 1/2 c. sugar
  • 1 Teaspoon. kosher salt
  • 2 c. finely shredded nappa cabbage
  • 1 c. cilantro leaves, coarsely chopped
  • 1 Teaspoon. celery seed
  • 6 Maui onion soft burger buns
  • 4 Tablespoon. melted butter

Instructions

  • 1. In a large bowl, combine the beef, chorizo, and spices through chopped parsley. Mix gently by hand until well incorporated, then form into 6 equal patties. Set aside, chilled.
  • 2. Heat grill to medium high heat. In a small grill-proof saucepan, heat evaporated milk until simmering. Remove and whisk in provolone cheese and sambal; set aside to keep warm.
  • 3. In another small saucepan, bring onion, vinegar, sugar, and salt to a boil; remove and set aside to pickle.
  • 4. Place burgers on grill, and cook until medium, 3-5 minutes per side. While burgers are cooking, brush buns with melted butter and toast on both cut sides.
  • 5. Combine nappa cabbage, cilantro, celery seed, and the
  • quick-pickled red onion in a bowl.
  • 6. To assemble, place burger on bottom bun, pour about 1 Ounces of cheese sauce on top, top that with nappa slaw, and finish with the top bun.