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1
To make the burgers: In a medium saute pan, toast cumin seeds over medium heat a few minutes, until seeds release their aroma and darken slightly.
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2
Pound seeds in a mortar or spice grinder until coarsely ground.
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3
Return pan to the stove over high heat for 1 minute.
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4
Add olive oil and shallots.
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5
Turn heat down to medium-low, and cook for a few minutes, stirring once or twice, until shallots start to soften.
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6
Add garlic, thyme, cumin, and sliced chile.
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7
Season with 1/4 teaspoon Kosher salt and a few grindings of black pepper and cook 3 to 4 minutes, until shallots become translucent.
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8
Set aside to cool.
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9
In a large bowl using your hands, combine ground pork, chorizo, bacon, cooled shallot mxture and parsley, being careful not to overmix the meat.
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10
Season with 1 1/4 teaspoons Kosher salt and lots of freshly ground black pepper.
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11
Shape meat into six 6-ounce patties.
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12
Chill if making in advance.
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13
Light the grill 30 to 40 minutes before cooking, and remove pork burgers from the refrigerator to come to room temperature (if you made them in advance).
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14
When coals are broken down, red, and glowing, brush pork burgers with olive oil, and grill them 3 to 4 minutes on the first side, until theyre nicely browned.
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15
Turn burgers over and place a piece of cheese on each one.
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16
Cook another 3 minutes or so, until pork is just cooked through.
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17
(It should still be slightly pink in the center.
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18
).
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19
Slice buns in half, brush them with olive oil and toast them on the grill, cut side down, for a minute or two until theyre lightly browned.
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20
Spread both sides of the buns with mayonnaise.
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21
Place a burger on the bottom half of each bun and dollop with mayo.
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22
Place some arugula or lettuce leaves on top and finish by covering with the top half of the bun.
