Pre-heat grill to medium heat. If using charcoal, make sure your coals begin to form a light ash and provide even heat across entire cooking grid.
Combine ground beef and chorizo together, mix thoroughly and form 4 large patties. You can form 4 thick half-pounders or form 8 quarter-pounders to double stack for your final burger.
Combine 4 tablespoons sea salt, 2 tablespoons garlic powder and 1 tablespoon black pepper. Season outside of each patty.
Top with sliced smoked pepper jack cheese when the burger reaches an internal temp of 150F. Grill patties over medium, ash-covered coals until they reach 160F internal temperature and cheese is melted. The burger patties can rest off the grill for 5-10 minutes before serving.
Jalapeño Bottle Caps:
Put peanut oil into a deep-sided cast iron skillet and heat to 375F.
Meanwhile, slice jalapeños.
In a bowl combine flour, eggs, Lawry's seasoning and beer. Mix to smooth batter consistency. Add jalapeños to batter to coat thoroughly.
Carefully place battered jalapeños in hot oil, cook for 2-3 minutes per side until they have a nice golden brown color.
Remove from frying oil with a fork or slotted spoon and place on a plate with a paper towel to capture extra oil. Set aside.
Chipotle Aioli Sauce:
Add egg yokes, cumin, paprika, chipotle peppers, lemon juice, cilantro, garlic, and olive oil to a blender. Blend thoroughly. Season with sea salt, to taste.
Add mixture to mayonnaise and whisk it together by hand.
Build Your Burger:
Toast potato hamburger buns on grill.
Smear Aioli Sauce on top and bottom buns. Stack lettuce leaves, burger patty, cooked bacon, thinly sliced onions, avocado slices then top with fried jalapeños and top bun. Cheers to a great backyard burger!
Steve Hernandez is a lover of all things grilled, seared and smoked. He pairs his big personality with big flavors and you're going to love his recipes. You can find him and his recipes over on Instagram, YouTube and Facebook.