Chorizo queso burger with caramelized onions

Set two cast-iron pans on the grill. In one, oil and yellow onion, to caramelize slowly until golden, turning occasionally.

In the larger pan, cook the pork chorizo, breaking it up and pushing it around, five to six minutes.

Add Oaxacan cheese to the chorizo a handful at a time, mixing it in, so it does not clump.

Spray the grill, lay on the third-pound patty, and season the top with salt, pepper and garlic powder.

Give the patty a quarter turn for grill marks, then flip it.

Take the onions off when done; keep adding cheese to the chorizo until melted together, then take it off.

Grill the buns until toasty brown, with a quarter turn for marks.

Build: Kewpie mayo on the bun, shredded iceberg lettuce, the onions, the patty, the chorizo cheese poured over the top, and the bun lid.