• Now, if you get the chance, you should make the QUICK PICKLED RED ONIONS with jalapeño slices at least a day in advance. The longer they sit, the better they're gonna taste. But if you don't get the chance to do that, just make them first and get them in the fridge ASAP so they can start picklin'.
• Next, make a full or half batch of the BASIC BITCH AVOCADO DIP. Set aside in fridge.
• Combine mayo and cilantro so those flavors can start fucking. Season to taste with salt and pepper. Set aside.
• Preheat a very large pan or griddle over medium-high heat. Make sure it's dry and nothing is in it. You don't want it on the highest setting, but it needs to be hotter than if you were gonna sauté some veggies.
• In a large bowl, combine ground beef, chorizo, and chilis.
• Form into 4 equal balls and then start to smash them into patties. Place each patty individually on squares of parchment or wax paper. Continue to flatten them as thinly as possible without starting to crumble. Using your thumb, make an indent the size of a quarter in the center of each patty. Careful not to pierce through your meat. No need to salt as chorizo is naturally quite salty. You can pepper if you'd like.
• Make sure your pan is piping hot. You do not need oil since chorizo is so fatty.
• Place patties in pan, smashing more if you want, and cook for 2 minutes. Flip and add a slice of cheese to each patty, cooking on second side for 2 minutes as well.
• Rest burgers on a flat surface while you gather condiments and toast your buns (preferably in the grease from the burgers)!

THE BUILD!

• From the bottom, up: bottom bun -> cilantro mayo spread -> shredded lettuce -> 2 patties -> pickled onion/jalapeño -> hot sauce, if using -> top bun shmeared with avo spread!
• Smash that fucker down, take a bite, and let that grease drip down your face.