Combine the aioli ingredients in small bowl and mix thoroughly. Set aside.
Prep the burger toppings and set aside.
Prepare burger patty by combining the ground beef, chorizo and green chilies. Once incorporated, form into a patty with your hands. Alternatively, you can use a burger press to create uniform burger patties.
Season your patties with salt and pepper to taste just before cooking.
Fire up your Schwank Grill and pre-heat for 5 minutes
Set your grill grate to level 6, slide out the grill grate and add your burger patty(s) over the bulls.
Cook for 90 seconds per side for medium, for a 1 ½” raw burger patty. Cook for longer, depending on preference. Always use a food thermometer for the most accurate read. 140-145 degrees F is medium.
Immediately following your desired burger doneness, slide the grill grate out and top your burger patty with a slice of cheese. Slide the grill grate back in for just a few seconds while keeping an eye on it.
Slide your drip pan out followed by the grill grate.
Place burger patty on a clean plate or cutting board and get ready to assemble.
Add bacon to grill grate on level 3 and cook until your desired crispiness. Flip as needed.
On the bottom half of the burger bun, place your lettuce down then the sliced onion on top.
Top the onion with about 1/3 of your aioli.
Place your burger patty on top of the aioli base.
Add bacon to the top of your burger, followed by more aioli, this will act like a “glue” to hold your fried jalapeno chips. Add those next.
Cap with your burger bun top half and enjoy!
Leftover aioli? Perfect for dipping your fries into! You just may want to double the aioli recipe! Hint, hint.