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1
To make the red pepper mayonnaise, puree the red peppers in a blender or food processor.
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2
Add the mayonnaise and process until smooth.
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3
Season with salt and pepper.
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4
Transfer to a bowl, cover and refrigerate for at least 4 hours or preferably overnight.
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5
To prepare the burgers, thoroughly mix the ground sirloin, ground chuck, chorizo, onion, bread crumbs and adobo seasoning in a large bowl by hand.
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6
Form the burgers into 6 patties without pressing them too much, or they can become tough.
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7
Line a baking pan with waxed paper and put the burgers side by side in a single layer.
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8
Cover and refrigerate for at least 30 minutes.
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9
This will help the burgers hold together.
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10
To make the relish, heat the oil in a heavy skillet over medium-low heat.
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11
Add the onion and season with salt and pepper.
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12
Add the jalapenos and the brown sugar.
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13
Cook, stirring occasionally, until the onion and jalapenos are caramelized and tender, about 15 minutes.
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14
Transfer to a bowl and let cool.
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15
To cook the burgers, preheat an outdoor grill to medium heat.
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16
Brush the grill grates clean.
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17
Lightly oil the grate.
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18
Place the burgers on the grate and cover with the grill lid.
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19
Cook, flipping the burgers every 5 minutes, until they are medium well and feel firm when pressed on top with a finger, 15 to 20 minutes (due to the raw chorizo, do not cook for less time.
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20
Or heat a grill pan over medium-high heat.)
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21
Add the burgers and cover.
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22
Cook, lowering the heat as needed and flipping the burgers every 5 minutes, until medium well, 15 to 20 minutes.
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23
During the last few minutes, top each burger with a cheese slice.
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24
Remove from the grill.
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25
For each burger, spread about 2 tablespoons of the mayonnaise inside a roll.
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26
Add a burger and top with a couple of spoonfuls of the relish.
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27
Serve hot.
