Beef and Chorizo Burger

Instructions

1. For the Buger: mix the Chorizo and Beef and season with S&P, Smoked paprika and a little bit of olive oil. You don’t need to add anymore seasonings because all the flavor will be in the chorizo. Set aside until you’re ready to cook.
2. For the Onions: Add olive oil and butter to a skillet on medium-high heat. Add the onions and cook for about 10 min, stirring occasionally. Sprinkle the onions with salt, pepper and brown sugar. Lower the temperature to medium. You want a balance between allowing the pan to get hot enough to caramelize the onion (when the natural sugars in the onion and start to brown) and keeping the pot from getting so hot that the onions dry out. If it becomes an issue, you can add a couple tablespoons of water to the pan to help the onions from drying out too much. Stir occasionally, scraping up any browned bits from the bottom of the pan. Note that the browned bits is where the taste is at.
3. Cook for another 30 minutes to an hour, The longer you cook, the more caramelized and browned. Taste test it. When it’s sufficient to your taste, set aside.
4. For the Bourbon Sauce; in a small bowl, add the Bourbon sauce, the greek yogurt and some smoked paprika. Set aside.
5. Before you grill the burgers, make the eggs. With the skillet drizzled with olive oil on high heat, I add the eggs to the pan, sprinkle some pepper on the top and lower the heat to low. I let the eggs cook untouched until the egg whites are no longer translucent and the yolk is still soft.
6. With your grill heated to about 450F, place your burgers on the grill and cook for about 3-4 minutes.
7. Flip and place off heat. Cook for another 5-6 minutes with cheese melting on top. Grill the buns until they are slightly charred.
8. Smear the burger buns with the bourbon sauce first, then the arugula (or whatever green you’re using) beechers cheese, caramelized onion, egg and more bourbon sauce.
9. Enjoy! Btw, you will have the ITIS. Don’t say I didn’t warn ya!