Baja Betty Burger

• 1 1/2 pounds ground beef
• 6 ounces fresh chorizo
• Kosher salt and freshly ground black pepper
• 1 jalapeno, minced
• 6 ounces mayonnaise
• 8 ounces roma tomato, diced
• 1/2 red onion, minced
• 1 bunch fresh cilantro, roughly chopped
• 2 limes, juiced
• Cayenne pepper
• 4 slices jalapeno jack cheese
• 4 hamburger buns
• 4 bib lettuce leaves

1. Preheat the grill to medium-high heat.
2. Mix together the beef and chorizo, sprinkling with salt and pepper.
3. Form 4 patties, each around 6 ounces.
4. Blend the jalapeno with the mayonnaise to make a jalapeno aioli.
5. Transfer to a bowl and set aside.
6. Make a pico de gallo by combining the tomatoes, red onion, cilantro, lime juice, salt, pepper and cayenne to taste.
7. Grill the burgers until well done, around 5 minutes per side.
8. Top each with a slice of pepper jack cheese.
9. Grill the buns.
10. Build the burgers by spreading a layer of jalapeno aioli on the bottom bun, followed by a slice of lettuce, the burger, some pico de gallo and finally the top bun with more aioli.

ground beef, fresh chorizo, kosher salt, mayonnaise, roma tomato, red onion, fresh cilantro, cayenne pepper, jack cheese, buns

Taken from www.foodnetwork.com/recipes/stacey-poon-kinney/baja-betty-burger-recipe.html (may not work)