Monterey Jack Cheese
Black Pepper & Kosher Salt to taste
Making sure the chorizo is cold, grab a handful of meat (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you're out of meat. Add the ground meat balls to the skillet.
Flip the chorizo ball over to show the charred side and get a larger spatula/burger smasher. Place spatula over the chorizo and then firmly press with the spatula until the burger is “smashed” on the skillet. Repeat this for each burger and let cook for another 1-2 minutes.
Carefully flip each burger over and let char. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest. In a bowl, mix together all the ingredients for the guacamole to your desired consistency. Set aside.
Add the spicy pepper jam to the base burger bun and then add a single or double patty burger on top. Next, add the bacon slices and then mayo to the top bun. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.