1 (4-ounce) can chopped green hatch chiles, drained
3 tablespoons jarred salsa verde
2 tablespoons finely chopped onion
1 pound ground pork
1 pound chorizo sausage, casings removed
Sea salt and freshly ground black pepper to taste
4 ounces Monterey Pepper Jack cheese, shredded (1 cup)
4 sesame hamburger buns, toasted
¼ cup mayonnaise
1 cup shredded Romaine lettuce

Combine chiles, salsa verde, and onion in small bowl; set aside. Combine pork and chorizo in separate bowl. Form pork mixture into 8 equal balls, then press into 5-inch patties. Sprinkle patties with salt and pepper.

Grill patties, covered, over hot fire until well browned on first side, about 5 minutes. Flip patties and top each with 1 tablespoon chile mixture and 2 tablespoons Monterey Pepper Jack Cheese. Continue to grill, covered, until cheese is melted and burgers are cooked through, about 5 minutes longer. Transfer to platter, arranging burgers in stacks of two. Let rest for 5 minutes.

Spread 1 tablespoon mayonnaise on each bun top. Place 1 burger stack on each bun bottom, followed by ¼ cup shredded lettuce and bun top. Serve.