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.