Preheat your fire to a medium high temperature (around 375-400F). Add a cast iron skillet or plancha over the fire about 2 minutes before cooking.

First, add your bacon to the skillet and cook until they are done to your liking. Once done, pull them off and set aside. Next, add your burger burgers and let crisp up for 1 minute. Once done, pull off and set aside.

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. As the meat sizzles, 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.

Now let’s start building the burger. 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 and enjoy!