Battle of the burgers! Which one will win?

To make the Latin burgers: In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo, the grated onion and the breadcrumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with wax paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. (If you make more, then you just need to separate with wax paper and insert into a storage freezer bag for future use.)

To make the caramelized onion and jalapeño relish: Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeño chilis and the brown sugar. Saute for 15 minutes or until the onion and the chilis are caramelized and soft. Set aside.

To make the avocado sauce: Place the avocado, mayonnaise, cream cheese, scallions and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper to taste.

To cook the Latin burgers: Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Put the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended. (Approximately 10 minutes on each side). In the last 5 minutes of cooking, top the burgers with the slices of cheese so they can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.

To make 6-ounce crab and whitefish burgers: Fold the tilapia fillets, crab meat, mustard, 3 ounces of lemon juice, 1 ounce of dry white wine, diced onion, diced celery, diced red bell pepper, 3 ounces of mayonnaise, capers, Old Bay Seasoning, dill weed, 1 teaspoon of chopped parsley, kosher salt and black pepper to taste, provolone cheese slice and Japanese Panko bread crumbs as needed. (Add Panko bread crumbs to tighten mixture slightly.)

To make chipotle aioli for the burgers: Combine the garlic cloves, 1 teaspoon of lemon juice, lime juice, kosher salt, 1 tablespoon of dry white wine, white pepper, 4 ounces of mayonnaise and chipotles in adobo sauce. Blend until smooth (approximately 15 seconds). Fold in 1 teaspoon of chopped parsley and chill.

To set up the burgers, take these steps:

• Brush the Kaiser roll with butter and place on a heated griddle, cook so that the roll is caramelized and crispy.

• Sear the burger patty on the griddle with a little olive oil to a golden brown.

• Spread the chipotle aioli on the top Kaiser roll with the lettuce, tomato, red onion and burger patty.

• Garnish with dill pickle slices, and enjoy!

To make the venison burgers:

1. In a small bowl combine the venison, pork fat, egg, mustard and Worcestershire sauce.

2. Mix together very well.

3. Form 4 equal size patties and season with salt and pepper.

4. Grill the burgers or sear in a hot cast-iron pan to medium rare (about 2 minutes on each side).

To make the focaccia bread:

1. Preheat the oven to 400 degrees.

2. Take ½ ounce of fresh yeast and 2 cups warm water and mix until yeast is dissolved in a stand up mixer.

3. When the yeast is dissolved, add the oil then the flour, salt and sugar.

4. Mix for 20 seconds and turn out into a large oiled bowl.

5. Cover with plastic wrap and allow it to rise in a warm area for 35 minutes.

6. Turn dough out on an oiled sheet tray and cover with plastic. Allow the dough to rise a second time for 35 minutes.

7. Remove the plastic and drizzle the top of the dough with a generous amount of olive oil.

8. Poke the oil down with your finger tips.

9. Season the dough with salt and pepper to your liking.

10. Bake at 400 degrees, turning the bread often for about 30 minutes or until deep golden brown.

11. Remove from the pan and cool on a rack for 20 minutes before cutting into your desired portions.

To make the sweet shallot spread:

1. In a medium sauce pan heat the oil with the shallots and garlic on low heat until the shallots are deep brown in color (about 2 hours).

2. Strain out the shallots and garlic and place them in a food processor.

3. Puree the shallots and garlic with the anchovy, vinegar and olive oil.

4. Season with salt and pepper.

5. Apply spread to the fresh focaccia.