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To make the Latin Burgers:
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In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs.
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Form the burgers into 6 patties without pressing them too much or they can become tough.
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Line a baking pan with waxed paper and put the burgers side-by-side in a single layer.
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Cover and refrigerate for at least 30 minutes.
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This will help the burgers hold together.
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If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
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To make the Caramelized Onion and Jalapeno Relish:
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Heat the olive oil in a heavy skillet over medium-low heat.
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Add the onions and season with salt and pepper.
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Add the jalapeno chiles and the brown sugar.
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Saute for 15 minutes or until the onion and the chiles are caramelized and soft.
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Set aside.
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To make the Red Pepper Mayonnaise:
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Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper.
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Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth.
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NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
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To cook the Latin Burgers:
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Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side.
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In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt.
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If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
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To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls.
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Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.
