Griddle Breakfast Sandwich

A hearty breakfast sandwich with a homemade pork-chorizo patty, crispy bacon, pepper jack cheese, and sriracha-honey mayo on toasted sourdough.

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Ingredients

For the Pork-Chorizo Patty:
4 oz ground country pork
4 oz ground chorizo raw, loose
1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
Salt and pepper to taste
For the Sandwich:
2 slices thick sourdough bread
2 slices pepper jack cheese
2 slices thick-cut bacon
1 large egg optional
1 tbsp butter or ghee
Sriracha-Honey Mayo:
2 tbsp mayo
1 tsp sriracha
1 tsp honey
Pinch of salt

Instructions

Preheat flat-top griddle to 375°F and lightly oil the surface. In a bowl, combine country pork, chorizo, garlic powder, onion powder, smoked paprika, salt, and pepper. Form into one thin patty slightly wider than your bread.
Place the patty on the griddle and cook 3-4 minutes until deeply browned. Place bacon beside it and cook simultaneously. Flip patty and cook another 3-4 minutes until it reaches 160°F. Top with pepper jack and cover to melt. Cook bacon until crispy, about 4-5 minutes total.
In a small bowl, mix mayo, sriracha, honey, and salt until well combined. Taste and adjust heat or sweetness as desired.
Add butter to the griddle and crack egg onto it. Season with salt and pepper. Cook to your preferred doneness: 2-3 minutes for over easy, 3-4 minutes for over medium, or 4-5 minutes for over hard.
Place sourdough slices in the bacon grease and toast 1-2 minutes per side until golden and crispy. Watch closely to prevent burning.
Spread mayo on both toasted bread slices. On the bottom slice, layer the cheesy patty, bacon, and egg. Top with the second slice, press gently, and cut in half diagonally.

Notes

Form the patty wider than your bread since it will shrink during cooking. Press it thin for maximum crust development. You can make patties ahead and refrigerate for 24 hours or freeze for up to 3 months. The sriracha-honey mayo keeps for a week refrigerated and can be adjusted to your heat preference. For multiple sandwiches, keep cooked components warm on a cooler zone of the griddle while you assemble. The egg is optional but adds richness and creates a sauce when the yolk breaks.