Ingredients:

Spanish “Ketchup”
3/4 honey
1/4 cup adobo sauce
2 Tbsp balsamic vinegar
2 Tbsp lime juice

Peach-Cherry Salsa
2 large white peaches, finely diced
1 fresh Anaheim chili, seeded and chopped
1 small red onion, finely diced
1/4 pound sweet cherries, chopped
2 Tbsp cilantro, minced

2 pounds ground chuck
1/2 pound Mexican chorizo, broken up.

6 slices jamon serrano or cappacola
6 Italian style buns
oil for brushing grill

Instructions:

Prepare a grill by setting it to medium-high.

To make the “ketchup” combine all of the ingredients in a bowl and mix well.Set aside.

To make the salsa combine all ingredients in a bowl and mix. Set aside.

To make the patties combine the chuck and chorizo and gently mix. Do not over-handle the meat.

Brush the grill grate with oil. Toast the buns cut side down for 3-4 minutes. Remove and set aside. Place the patties on the grill and cook for about 3 minutes and then turn them 1/4 turn, cook for another 3 minutes. Flip the patties and repeat on the other side.

To assemble, place a patty on a bun bottom, leberally apply the ketchup, add a slice of the jamon or cappacola and top with the salsa. Cover with the bun top and serve.

Ingredients

1.5 Lbs of Lean Ground Sirloin
1/3 cup of Catsup
1.5 tablespoons McCormick Montreal Steak Seasoning
1 teaspoon garlic powder
1 teaspoon of crushed red pepper
Six Potato bread hamburger buns
6 slices of spicy Jack or jalapeno Monterey Jack cheese, sliced thick

Instructions

Place the Ground Sirloin, Catsup, Steak seasoning, Garlic powder, and red pepper in a large mixing bowl. Incorporate all ingredients till well mixed. Form six equal burger patties. Cook on grill to desired temperature. Prior to plating melt cheese on patties, while toasting buns over the flame. Plate burger and enjoy.