Preheat oven to 200 F.

Pour canola oil into a large dutch oven or heavy bottom pot. Preheat over medium high heat to 350 F.

Make the Chile-Limon Salt: In a small mixing bowl combine 2 tbsp kosher salt and zest of 1 lime. Massage together with fingers to release lime oils. Mix in ½ tsp mild chile flakes and set aside.

Make the Pickled Onions & Avocado: In a medium mixing bowl combine sliced onion and avocado. Pour the pickling liquid from the pickles over top. Set aside in fridge.

Make the Golden Aioli: In a small mixing bowl, mix together 1 cup mayo, 2 tbsp yellow mustard, 2 microplaned cloves of garlic and 1 tsp sugar. Set aside.

Burger Patties: In a small bowl mix together the zest of 1 whole lime & lemon, zest of ½ an orange, 2 tsp dried oregano, 2 tsp granulated garlic, 2 tsp granulated onion, 1 tsp cumin, 1½ Tbsp kosher salt and 1 tsp black pepper. In a large mixing bowl, mix together 1 pound ground beef and 1 pound ground pork. Add the seasoning mixture and mix until thoroughly combined. Portion into 8 equal sized balls (4 oz each) and set aside in the fridge.

Line a sheet pan with 2-3 layers of paper towels and set aside.

Prepare plantains by cutting off ends and peeling off skin.

Using a mandolin, or a knife if you don’t have one, thinly slice (as thin as possible) the plantains lengthwise.

Fry the plantains in small batches until the bubbling slows down and the chips look golden (about 5 minutes).

Season the plantain chips liberally with the Chile-Limon salt.

Cook the Smash Burgers on a preheated saute pan or flat top.

Add pickle chips, a slice of ham and a slice of Swiss cheese to each burger. Let the steam melt the cheese.

Spoon the Golden Aioli on both sides of the bread and lay the Pickled Onions & Avocado on the bottom side of the bread.

Toast the exterior of the bread on both sides and assemble the burger.

Serve the burger warm with a glass of Avaline wine.