Green Chili Jack Smash Burgers

Recipe courtesy of the National Pork Board and USA Pulses Servings: 4

Burger Patties:

1 pound ground pork

4 tablespoons red onion, scrubbed with vegetable brush under running water and finely minced

1 teaspoon garlic, minced

1 teaspoon chipotle chili powder

2 teaspoons ancho chili powder

1 cup cooked black-eyed peas, drained

1 teaspoon salt, plus additional, to taste 4 slices Jack cheese

Caramelized Onions:

2 tablespoons butter

1 large onion, scrubbed with vegetable brush under running water and sliced thin

1/2 cup water

1/2 teaspoon salt

Charred Green Chili Mayo:

1 can (3 ounces) diced green chilies

2/3 cup mayonnaise

1 clove garlic, crushed

1 tablespoon lime juice

2 green onions, gently rubbed under cold running water and finely sliced

1/4 cup cilantro, gently rubbed under cold running water and chopped

4 hamburger buns

1 avocado, peeled and sliced

1/2 head lettuce, gently rubbed under cold running water

In large bowl, mix ground pork, onion, garlic and chili powders. Add black-eyed peas and salt; mix well. Form into four loosely packed balls and refrigerate at least 30 minutes.

To make Caramelized Onions: In large skillet over medium-high heat, warm butter. Add onions, water and salt; cook, stirring, until onions soften and turn golden brown, about 5 minutes. Remove from heat and set aside.

To make Charred Green Chili Mayo: Place green chilies in hot cast iron skillet over medium-high heat. Cook, turning, until chilies begin to soften and turn black. Remove from heat and place in small bowl. Add mayonnaise, garlic and lime juice; whisk to blend. Add green onions and cilantro; stir well and refrigerate.

To make burgers: Warm cast iron or nonstick griddle pan over medium-high heat. Place pork balls on hot skillet; flatten with heavy metal spatula. Season with salt, to taste. Cook approximately 3 minutes; flip and cook 2-3 minutes until internal temperature reaches 145 F.

Lightly toast buns. Place each burger on toasted bun with slice of cheese, Caramelized Onions, Charred Green Chili Mayo, avocado and lettuce.