*southwest Burger Recipe

Mix and form patties

In a large bowl, combine ground beef and ground pork (if using). Sprinkle kosher salt, black pepper, ground cumin, smoked paprika, garlic powder, and onion powder over the meat. Gently mix with your hands until just combined — avoid overworking to keep patties tender. Divide into 2 equal portions and form each into a patty about 3/4-inch thick and slightly wider than the bun. Make a shallow thumb indent in the center of each patty to prevent doming while cooking.

Cook patties

Preheat a grill or heavy skillet (cast iron) over medium-high heat. Brush the grate or skillet with vegetable oil. When hot, place patties on the grill or skillet. Cook for 3-4 minutes on the first side without pressing. Flip and cook 3-4 minutes more for medium (internal temp ~160°F/71°C). During the last 1 minute of cooking, place a slice of pepper jack cheese on each patty, cover (or close the grill) to melt.

While patties cook, make the chipotle mayo. In a small bowl combine mayonnaise, minced chipotle in adobo, lime juice, honey, salt, and black pepper. Stir until smooth and taste; adjust heat by adding more minced chipotle or thin with a teaspoon of water or more lime if desired. Refrigerate until assembly.

Prepare toppings

Lightly butter the cut sides of the buns. Place buns cut-side down on the grill or skillet for 30–60 seconds until golden and toasted. Slice the avocado and tomato if not already. Arrange lettuce leaves and thinly slice the red onion. If using pickled jalapeños, have them ready.

Assemble burgers

Spread about 1 tablespoon of chipotle mayo on both the bottom and top bun. Place lettuce on the bottom bun, then the cheese-topped patty, tomato slice, avocado slices, red onion, and pickled jalapeños if using. Cap with the top bun. Repeat for the second burger.

Serve

Serve immediately while hot. Offer extra chipotle mayo on the side and optional lime wedges.