Diabla Burger Recipe

Combine sauce ingredients

In a small bowl, combine mayonnaise (3 tbs), ketchup (1 tbs), Dijon mustard (1 tsp), minced garlic (1 tsp), lime juice (1/2 tsp), hot sauce (1/2 tsp, optional) and 1/8 tsp salt. Whisk until smooth. Taste and adjust heat/salt. Set aside in refrigerator while preparing burger components so flavors meld.

Mix and season

In a bowl, combine ground beef (0.5 lb), ground chicken (0.25 lb), chopped smoked pork chop (2 oz), crumbled chorizo (1.5 oz), 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. Gently mix just until combined; avoid overworking to keep patties tender.

Form patties

Divide mixture into two equal portions and form into two thin-to-medium patties about the diameter of your buns (roughly 4–4.5 inches). Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Sear patties

Heat a cast-iron skillet or heavy skillet over medium-high heat. Add 1 tbs vegetable oil and let it shimmer. Place patties in the pan (do not overcrowd). Cook 3–4 minutes per side for medium (internal temp ~160°F/71°C for mixed pork/chicken/beef). In the last 1 minute of cooking, top each patty with a slice of gouda to melt; cover the skillet briefly if needed.

Cook ham and chorizo pieces (if desired)

If you prefer warmed ham and extra crisped chorizo, after removing patties, add ham slices to the pan for 30–60 seconds per side to warm and lightly caramelize. If any chorizo bits remain, crisp them in the skillet as well.

Fry eggs

In a separate small nonstick skillet, melt a small amount of butter or oil over medium heat. Crack eggs and fry sunny-side up until whites are set but yolks still runny, about 2–3 minutes. Season with a pinch of salt and pepper. Keep warm.

Toast buns

Spread about 1/2 tbs butter on cut sides of each bun. Place them buttered-side down in a clean skillet over medium heat until golden and lightly crisp, about 1–2 minutes. Remove and keep warm.

Prepare tomatoes and cabbage

Slice tomato into 1/4-inch rounds or thin wedges to equal about 1/2 cup. Finely shred green cabbage to make about 1/2 cup. Toss the cabbage with a pinch of salt and 1/2 tbs of the prepared diabla sauce (optional) to slightly dress it for texture.

Place the bottom bun on a plate. Spread 1 tbs of diabla sauce on the bun bottom.

Add shredded cabbage (about 1/4 cup) evenly over the sauce to create a crunchy bed.

Place the cheese-topped patty onto the cabbage.

Lay one ham slice over the patty, then sprinkle the crispy potato sticks (about 1/4 cup) over the ham for extra crunch.

Place the fried egg on top of the potato sticks.

Add tomato slices (about 1/4 cup) and a sprinkle of chopped cilantro (1 tbs) over the egg.

Brush the top bun interior with the remaining 1 tbs of diabla sauce (or spread to taste). Place the top bun on the burger, press lightly to compact layers.

If serving two burgers, repeat assembly with the second set of ingredients.

Serve the Diabla Burger immediately while hot. Offer extra diabla sauce, ketchup and mustard on the side for dipping. Garnish plate with additional cilantro if desired.