Cook the bacon on the Blackstone griddle until crispy. Remove and set aside.
In the same area of the griddle, cook the chorizo and season it with Pineapple Sriracha seasoning.
Add the diced onion to the chorizo and cook until softened. Mix well and set aside.
Crack 2 eggs per sandwich onto the griddle and cook sunny side up. Season with Lumberjack seasoning.
Spread a thin layer of mayonnaise on each slice of sourdough bread. Place the slices on the griddle and toast until golden brown.
Assemble each sandwich by layering toasted sourdough, 3 slices of crispy bacon, a slice of pepper jack cheese, a generous scoop of the chorizo–onion mixture, and 2 sunny side up eggs.
Finish with another slice of toasted sourdough, cut in half, and serve immediately.
