Ingredients
12 ounces ground pork
12 ounces Mexican-style chorizo sausage, casings removed
1 teaspoon table salt, divided
1 teaspoon pepper, divided
½ onion, sliced into ½-inch-thick rounds
1 Anaheim chile, stemmed, halved, and seeded
1 jalapeño chile, stemmed, halved, and seeded
1 garlic clove, minced
3 ounces Monterey Jack cheese, shredded (3/4 cup)
4 hamburger buns, toasted on grill if desired
¼ cup mayonnaise
1 cup shredded iceberg lettuce
Directions
1
Combine pork and chorizo in bowl. Form pork mixture into 8 equal balls, then press into ¾-inch-thick patties about 4 inches in diameter. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot. Sprinkle patties with ¾ teaspoon salt and 3/4 teaspoon pepper. Push toothpick horizontally through each onion round to keep rings intact while grilling.
2
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3
FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
4
Clean and oil cooking grate. Grill Anaheim, jalapeño, and onion until vegetables are lightly charred and tender, 4 to 8 minutes, flipping as needed. Transfer vegetables to bowl, cover, and let sit for 5 minutes. Remove skins from chiles and discard; remove toothpicks from onion rounds.
5
Chop chiles and onion. Combine chiles and onion with garlic, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in bowl; set aside.
6
Grill patties divot side up, covered, until well browned on first side, about 5 minutes. Flip patties and top each with 1 tablespoon chile mixture and 2 tablespoons Monterey Jack. Continue to grill, covered, until cheese is melted and patties are browned on second side and register 160 degrees, about 5 minutes. Transfer to platter, arranging burgers in stacks of two. Let rest for 5 minutes.
7
Spread 1 tablespoon mayonnaise on each bun top. Place 1 burger stack on each bun bottom, followed by ¼ cup lettuce and bun top. Serve.