Dad's All Time Favorite Burger

0 Heat BBQ grill to medium heat. 
1 Combine chorizo and beef and mix well . Add minced garlic, black pepper, cayenne and salt and pepper, combine well.  Form 6-8 patties.
2 Grill over medium flame do not turn until you have nice grill marks on the burger.  Cook until internal temperature reaches between 150° F to 160° F depending on your preference.   I used the keto low carb sandwich thins on this burger for a low carb option.  Link to purchase these thins is above in recipe. 
3 For the Poblano Chili Aioli:   Roast the Poblano chili pepper in broiler or stove top until the skin is brown and charred 15 min or so.   Place chili in a bowl, cover with plastic wrap.  Let the chili sweat for 20 minutes.  Peel skin off and remove seeds.  
4 In a blender, add Poblano chili, 1 C mayonnaise, 2 garlic cloves, juice from 1 lime, 1 T olive oil and a pinch of salt and pepper.    Drizzle over burgers.  Enjoy!