2/3 lbs ground pork (not lean),
1/2 lbs ground turkey (not lean),
1/8-1/4 cup pureed chipotle in adobo,
4-5 dashes worcestershire sauce,
4-5 oz sharp cheddar, shredded.
6 thick slices bacon, cut in half lengthwise and pan-fried.
1 avocado, peeled, pitted, in thin slices.
2 ripe tomatoes, 1/2 inch thick slices.
1 small red onion, kept whole and cut into 1/4 inch thick rings.
1 tbsp canola or olive oil,
4 good hamburger buns,
Kosher salt and freshly cracked black pepper.

Vinaigrette:

1/8 cup fresh lime juice,
1 1/2 tsp honey,
1 tbsp dijon mustard,
1/8-1/4 cup canola oil, depending on how tart you like it.
kosher salt and freshly cracked black pepper.

Directions:

Preheat grill to medium-high heat. To a medium sized mixing bowl, add the ground pork, turkey, chipotle puree, worcestershire sauce, and a pinch of kosher salt and freshly cracked black pepper. Using your hands, gently mix the ingredients together until just combined. Over mixing will cause the burgers to be tougher.

Take 1/4 of the seasoned ground meat into your hands. Flatten the meat into a thin disc. Place 1 oz of shredded cheddar into the middle of the patty. Work the meat at the edges of the cheese up and over, working all the way around until the cheese is completely encompassed with meat.  Place ball into BurgerMate and form into a patty.  Repeat this process with the rest of the meat and cheese until four burgers have been made. Season both sides of the patties with kosher salt and black pepper.

On a plate spread out the tomato and onion slices. Drizzle with oil then season liberally with kosher salt and freshly cracked black pepper. Toss to coat.

Grill the burgers over medium-high for 4-5 minutes, then flip and cook for another 4-5 minutes until just cooked through.

After flipping the burgers, place the onions and tomatoes on the grill. Grill over medium-high heat for about 2-3 minutes then flip, cooking for another 2 minutes. Once the burgers are cooked through, remove them and the grilled onions and tomatoes from the grill. Toast the buns on the grill for about 30 seconds to 1 minute until toasted.

While the burgers are cooking, make the vinaigrett. To a small mixing bowl, add the lime juice, honey, and dijon mustard. Whisk until thoroughly combined. While whisking constantly, drizzle in the canola oil, forming an emulsified vinaigrette. Season the vinaigrette to taste with kosher salt and freshly cracked black pepper.

Assemble the burgers. Brush the inside of both the tops and bottoms of the buns with the vinaigrette. Place layer the following ingredients on to each of the bottom buns: grilled onions, avocado, a burger patty, 3 half-slices of bacon, and grilled tomato. Top off each of the burgers with the top bun. Serve hot and enjoy!