1 pound ground beef (80 percent lean)
1 pound chorizo, casing removed
1 teaspoon smoked paprika, plus more for seasoning fries
Salt and pepper
1/4 cup evaporated milk
1/4 cup panko
1 egg, beaten
1/2 cup mayonnaise
2 tablespoons lime juice
2 tablespoons orange juice
2 cloves garlic, minced
1/4 cup guava paste
2 tablespoons apple cider vinegar
1 medium onion, sliced into half-moons
2 tablespoons butter
1/4 cup ketchup
4 large potato buns, split
2 russet potatoes, scrubbed
Olive oil, for frying
Combine the ground beef and chorizo in a bowl and sprinkle with the smoked paprika, 1 teaspoon salt and 1 teaspoon pepper. In another bowl, combine the evaporated milk, panko and egg, and then add to the meat mixture. Combine well with your hands and form into 4 patties. Set aside.
In a small bowl, combine the mayonnaise, lime juice, orange juice and garlic. Season with salt and pepper. Set aside.
In a small saucepan, combine the guava paste with 3 tablespoons water. Cook down over low heat until reduced slightly. Add the cider vinegar; cook 2 minutes more.
In a medium saute pan over medium-low heat, cook the onions in the butter, stirring occasionally, until caramelized, about 45 minutes. Add the onions and ketchup to the guava mixture. Season with salt and pepper.
Preheat a grill pan over medium-high heat. Cook the patties until crispy on both sides but soft in the middle, turning once, 4 minutes per side. Grill the cut sides of the buns until grill-marked, about 1 minute.
Grate the potatoes on the large holes of a box grater or in a food processor fitted with the shredding disk. Heat 1 inch of olive oil in a deep skillet and fry the grated potatoes until crispy, 4 to 5 minutes. Toss with smoked paprika and salt.
Spread the bottom halves of the buns with a little of the "mojo mayonnaise," top with the patties and then cover with the bun tops. Add the crispy fries on the side and top with the guava ketchup.
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