A juicy pork burger pairs perfectly with a sweet bun, spicy chipotle and tangy sauteed mushrooms. This is one of my ALL-TIME favorite burger recipes!
In a small bowl, combine mayonnaise and chipotle powder to taste (start with a pinch of the powder, then taste and add more from there if desired.) Season with salt and pepper. Set aside in the fridge.
Halve, peel and thinly slice onion. Mince a few slices until you have about 2 Tbsp
Melt 1 Tbsp. Butter in a large pan over medium heat. Add sliced onion and season with salt. Cook, sitrring occasionally, until softened and lightly browned, 10-15 minutes.
Stir in HALF the BBQ sauce (save the rest for serving); cook until sauce is warmed through, 1-2 minutes. Turn off heat: transfer to a medium bowl. Wash out pan.
In a large bowl, combine pork, minced onion, Fry Seasoning, 1/2 tsp. Kosher Salt, and pepper. Form into two patties, each slightly wider than the burger bun.
Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook until browned and cooked through. 4-7 minutes per side.
In the last 1-2 minutes of cooking, top each patty with Monterey Jack: cover pan until cheese melts. Remove from pan and set aside.
While patties cook, toast buns until golden.
Spread bottom buns with remaining BBQ Sauce. Spread top buns with chipotle aioli. Fill buns with patties and caramelized onion. Divide burgers between plates and serve with fries or tator tots on the side.