The Showstopper

 Pickled Red Onion:

1/2 cup apple cider vinegar

1 tablespoon sugar 

1 1/2 teaspoons kosher salt

3 red onion, thinly sliced

(mix all ingredients together)

Roasted Garlic Mayo:

4 oz. pasteurized egg yolk

70 grams Koops brown mustard

180 grams roasted garlic

3 1/2 cups roasted garlic oil

2 tbsp. lemon juice 

1 tbsp. espelette pepper

1 tbsp. salt

2 tbsp. sherry vinegar

(mix all ingredients together)

Smoked Garlic Butter:

 1 stick of butter 

100 grams smoked garlic

1 lemon zest

1 tbsp. maldon salt

1 tbsp. sweet pimenton

.25 tbsp. white pepper

1.25 tbsp. espelette pepper

(mix all ingredients together)

Piquillo Honey Mustard:

50 grams sliced garlic 

200 grams sliced shallot

370 grams sliced piquillo

8 oz anis honey

1 qt gulden's mustard

3 tbsp. aleppo

1 tbsp. espelette pepper

1/2 cup sherry vinegar

(puree all ingredients together)

burger blend is a 70/30 (30% is smoked bacon scraps "fat ass")

cheese is manchego and tetilla

toasted potato roll

grilled chorizo chopped

Layers:

1. bottom of bun

2. piquillo honey mustard

3. shredded romaine lettuce

4. burger 70/30 

5. smoked garlic butter

6. grilled chorizo

7. manchego and tetilla cheese

8. pickled red onion

9. cilantro

10. roasted garlic mayo 

11. feiny's chesapeake bay rub