These dishes will transport you to the Kentucky Derby

Break up the chorizo sausage into small pieces. Using your hands, blend and knead the chorizo into the ground beef until it is evenly distributed. Split the ground beef mixture into four patties. Heat a grill or grill pan over medium heat and cook burgers until desired doneness.

While the burgers are grilling, cook the bacon in a skillet until desired doneness. Heat BBQ pulled pork according to instructions.

To make the onion strings, heat the oil in skillet on high until hot (approximately 375 degrees). Pour the buttermilk over the onion strips, then dredge the onion slices in flour. Carefully drop in oil and cook until golden. Remove with a slotted spoon and place on a paper towel.

To make the cabbage slaw dressing, combine all ingredients except the oil into a medium-size bowl. Using a mixer, slowly add the oil until blended. Toss dressing with cabbage and carrot until combined.

After burger, bacon and onion strings are done cooking, assemble the burgers. Place the burger patty on top of the bottom half of the bun, then top with pepper jack cheese. Layer two pieces of bacon over the cheese, then place the pulled pork on top of the bacon. Top with two ounces of the coleslaw and a handful of fried onion strings before topping with top half of the bun.

Gently strain and rinse black-eyed peas and place in a large bowl. Using a spatula, fold in jicama, peppers, edamame and lettuce. Set aside.

To make the vinaigrette, combine rice wine vinegar, garlic, shallots, sugar, pepper, salt, lemon juice, orange juice and honey in a bowl. Add olive oil gradually and whisk until it is mixed thoroughly.

Fold the citrus vinaigrette into the black-eyed pea mixture.