Pork Chorizo Burgers

Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. 

Place the chorizo and breadcrumbs in a bowl. Season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate. 

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Loosely cover the pan with foil and cook 5 to 6 minutes, or until lightly charred. Flip and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.

*An instant-read thermometer should register 160°F.

Meanwhile, wash and dry the fresh produce. In a large bowl, combine the fromage blanc, half the vinegar (you will have extra), and a drizzle of olive oil; season with salt and pepper. Whisk until smooth. Roughly chop the lettuce. Halve the cucumber lengthwise, then thinly slice crosswise. Just before serving, add the chopped lettuce and sliced cucumber to the bowl of dressing; toss to combine. Taste, then season with salt and pepper if desired. 

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

In a bowl, combine the mayonnaise and fig spread. Assemble the burgers using the toasted buns, fig mayo, cooked patties, peppers, and as much of the cooked onion as you’d like. Serve the burgers with the salad on the side. Enjoy!