Place the ground hot pork and ground hot Italian sausage (or spicy chorizo) in a large bowl. Sprinkle in the salt, black pepper, crushed red pepper flakes, garlic powder and smoked paprika. Add the cold water to help the mixture bind and use your hands to gently but thoroughly combine until just mixed—do not overwork. Chill in the refrigerator for 15–20 minutes to let flavors meld and to firm the meat for shaping.

Form patties

Divide the meat mixture into 4 equal portions (about 6 oz each). With slightly damp hands, shape each portion into a 4-inch round patty about 1/2 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Cook patties

Heat 1 tablespoon neutral oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the patties (do not crowd—cook in two batches if needed). Cook without moving for 3–4 minutes until a deep brown crust forms, then flip and cook another 3–4 minutes until the internal temperature reaches 160°F (71°C) and juices run clear. If using cheese, place a slice on each patty during the last minute of cooking and cover the pan briefly to melt.

Finishing & Serving

Toast buns

While the second batch cooks or once patties are done, melt 1 tablespoon butter in a clean skillet over medium heat or brush butter on the cut sides of the rolls. Place cut-side down in the skillet and toast until golden, about 1–2 minutes.

Assemble sandwiches

Place one hot sausage patty on the bottom half of each toasted roll. Top with pickled jalapeños and sliced onion if using. Add mustard or spicy mayo as desired. Finish with the top bun.

Garnish and serve

If desired, sprinkle chopped parsley or cilantro over the onions for brightness and serve with lime wedges on the side to squeeze over the sausage for an extra tangy kick.