Ingredients
- 4 oz Ground beef
- 2 oz Chorizo casing removed if needed
- Kosher salt to taste
- Black pepper to taste
- 1 tablespoon Olive oil
- 2 slices American cheese
- 2 tablespoon Kewpie mayo
- ½ tablespoon Sriracha
- ½ tablespoon Rice wine vinegar
- 1 tablespoon Caramelized onions optional
- ¼ cup Pickled carrots & daikon radish optional
- 1 Burger bun toasted
Method
Make the Patty
- In a mixing bowl, combine ground beef, chorizo, salt, and pepper. Mix until just combined—don’t overwork it.
- Test seasoning by cooking a small piece in a pan. Adjust if needed.
- Form the mixture into a burger patty, pressing a small dimple into the center to help it cook evenly.
Cook the Burger
- Heat olive oil in a cast iron skillet over medium-high heat.
- Once hot, add the patty and sear undisturbed until a crust forms (about 3–4 minutes).
- Flip and top with American cheese. Cover with a lid to help the cheese melt.
- Cook until internal temp reaches 160°F. Remove from heat and rest briefly.
Make the Sauce
- In a small bowl, whisk together Kewpie mayo, sriracha, and rice wine vinegar. Set aside.
Assemble the Burger
- Toast the burger bun until golden.
- Spread spicy mayo on both sides.
- Place the burger patty on the bottom bun, then top with caramelized onions, pickled carrots and daikon, and the top bun.