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1
For the burger patties: Form the ground beef into six patties and sprinkle with the salt and pepper.
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2
In a bowl, mix together the chorizo and the panko and form into six patties.
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3
Heat a large cast-iron skillet over high heat until smoking.
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4
Coat the pan with 1 tablespoon of the grapeseed oil, and then place three burger patties in the pan.
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5
Reduce the heat to medium-high and cook until the patties are seared on the first side.
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6
Flip, and cook on the reverse side until the sausage patties are cooked through and the beef patties have reached the desired doneness.
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7
Remove the patties from the pan and repeat, adding another tablespoon of oil for each batch, until all the patties are cooked.
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8
Allow the burgers to rest for 5 to 10 minutes before plating.
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9
For the fajita-spiced peppers and onions: Heat a large saute pan over high heat until it begins to smoke.
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10
Reduce the heat to medium and swirl in the grapeseed oil.
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11
Add the peppers and onions and saute until tender.
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12
In a small bowl, mix together the chili powder, oregano, coriander, salt, cumin, black pepper and cayenne until well blended.
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13
Add the spice mixture to the peppers and onions and cook, stirring, for 2 to 3 minutes.
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14
For the corn salsa: Combine the corn, crema, red onions, poblanos, cilantro, honey and lime juice in a bowl and mix well.
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15
Season with salt and pepper to taste.
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16
To plate: Butter the insides of the burger buns and toast, cut-side down, in a hot skillet.
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17
Place a tomato slice on each bottom bun; then layer with a beef patty, some peppers and onions, a sausage patty and some corn salsa.
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18
Top with a top bun, and serve with French fries.
