Directions

To make the ketchup

1. Place all ingredients except molasses in pot of water and boil until soft.

2. Strain and place all in food processor, process until smooth.

3. Empty food processor into a pot, add molasses and about 1 cup of water.

4. Reduce until sauce coats the back of a spoon.

5. Strain and place in fridge.

To make the compressed tomato

1. Slice tomato into rounds.

2. Place tomatoes, oil, vinegar, salt to taste, and oregano in a container, set in fridge until needed.

To make chorizo beans

1. Place beans and water in pot.

2. When beans are cooked, strain and set aside, reserving liquid.

3. Cook down chorizo in the pot you used for the beans.

4. Add beans and mash with a potato masher.

5. If you need some water, add your bean water.

To make toppings

1. Char poblano over open flame.

2. Let sit under a dish towel for about 2 minutes.

3. Peel skin, remove and discard seeds, and stem.

4. Slice guanciale thinly lengthwise.

5. Saute in pan until crisp, about 3 minutes per side.

6. Peel and slice onion into rings.

7. In a 12" skillet, saute your onion with olive oil, water, and a little kosher salt until browned.

To make the burger

1. Coarsely grind rib eye steaks. Add salt, chipotle, mirin to taste.

2. Make 1/2 pound patties and set in fridge to rest. Make sure to dimple your pattie on one side so when you cook it, it doesn't become a ball in the center.

3. Grill burgers to medium rare.

4. For assembly, slather beans on bottom bun, then add patty, cheese, guanciale, compressed tomato, sauteed onions, jalapeno, poblano, sour cream, and top with ketchup. Add top bun, then skewer through the middle to hold it all together.