Roadrunner Recipe

Form patties

In a bowl combine the fresh pork chorizo and the ground pork (if using). Gently mix with a fork to combine but do not overwork. Divide into four equal portions and press each into a flat patty about 3 1/2 to 4 inches in diameter and roughly 1/2 inch thick. You will use two patties per sandwich; this recipe yields two sandwiches (four patties).

Season both sides lightly with kosher salt and black pepper. Heat a heavy skillet or griddle over medium-high heat and add 1 tablespoon neutral oil. When the oil is hot and shimmering, cook the patties in batches for 3 to 4 minutes per side, or until they are well browned and reach an internal temperature of 160°F (71°C). Transfer cooked patties to a plate and tent with foil to keep warm.

Combine the diced tomatoes, diced onion, chopped cilantro and minced jalapeño in a bowl. Add 1 tablespoon fresh lime juice and 1/2 teaspoon kosher salt. Stir gently to combine. Taste and adjust salt or lime as needed. Let sit 10 minutes at room temperature for flavors to marry.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to your desired texture (chunky or smooth). Add 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and optional 1/2 teaspoon minced jalapeño. Mix and taste; adjust seasoning. Keep covered until assembly to prevent browning.

Place the thinly sliced red onion into a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon kosher salt. Bring to a simmer, stirring to dissolve sugar and salt. Pour the hot brine over the onions, pressing them down so they're submerged. Let cool to room temperature, then refrigerate at least 20 minutes (preferably 1 hour) before using. Leftovers keep refrigerated for up to 2 weeks.

In a small saucepan melt 1 tablespoon butter over medium heat. Whisk in 1 tablespoon flour and cook 60 seconds to make a roux, stirring constantly so it doesn't brown. Slowly whisk in 1 cup cold whole milk, bringing the mixture to a gentle simmer while whisking to dissolve lumps. Cook until slightly thickened, about 2 to 3 minutes.

Lower the heat to low and add the grated pepper jack and monterey jack a handful at a time, stirring constantly until smooth. Stir in 1/8 teaspoon white pepper, 1/4 teaspoon kosher salt and optional 2 tablespoons drained diced green chiles. Keep the sauce on the lowest heat, covered, until assembly. If it thickens too much, stir in up to 2 tablespoons milk to loosen.

Toast the buns: heat a skillet over medium heat and add 1 tablespoon neutral oil or butter. Toast cut sides of the buns until golden, about 1 to 2 minutes. Keep warm.

On each bottom bun layer about 1/2 cup shredded lettuce. Place two warm chorizo patties on top of the lettuce.

Spoon 2 to 3 tablespoons of SGB Jack Cheese Sauce over the hot patties so it slightly melts into the meat.

Add 2 tablespoons pico de gallo per sandwich, then 3 tablespoons guacamole, and top with a few pickled onion slices (about 1 to 2 tablespoons). If desired, add a squeeze of lime.

Cap with the toasted top bun, press gently, and serve immediately. Recipe yields two sandwiches (servings).