INGREDIENTS
- 1 lb ground country pork
- 1 lb chorizo
- 1 large onion cut into discs
- Thick-cut bacon sliced in half
- Salt to taste
- Brown sugar as needed
- Pepper Jack cheese sliced
- Texas toast buns
- 1/2 cup mayonnaise
- 2 tablespoons Chili Crisp oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon garlic paste
INSTRUCTIONS
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Mix ground pork and chorizo; form into balls and refrigerate 20-30 minutes.
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Cook bacon on griddle; set aside warm.
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Cook onion discs in bacon fat; season with salt, then brown sugar.
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Press chilled meat balls on griddle; cook 3-4 minutes each side.
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Add cheese post-flip; move patties to cooler side once melted.
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Toast Texas toast buns.
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Spread sauce on bottom bun, add onions, patties, and bacon; top with other bun.