- 1 1/2 pounds 80-percent-lean ground beef
- 3 tablespoons chipotle hot sauce (I like chipotle Tabasco) or 1/4 cup pureed canned chipotle chiles in adobo
- 3 tablespoons grated yellow onion
- 3 cloves garlic, grated or finely chopped
- Kosher salt
- Olive oil or vegetable oil
- 2 tomatoes on the vine or 3 plum tomatoes, seeded and chopped
- 1/2 small red onion, finely chopped
- 1/4 cup fresh cilantro (a small handful), finely chopped
- 1 large jalapeno chile, finely chopped
- 1 lime, juiced (about 2 tbsp.)
- 1/2 teaspoon cayenne
- 1 ripe Hass avocado, halved and pitted
- 1/2 cup Mexican crema or sour cream
- 1/2 teaspoon ground cumin
- 4 deli-cut slices pepper jack
- 4 burger rolls, split and toasted
- Tortilla chips (I like Que Pasa)
Preheat a large cast-iron or other heavy skillet over medium-high.
In a medium bowl, combine the beef, chipotle hot sauce, grated yellow onion and two-thirds of the grated garlic; season with kosher salt and pepper. Form 4 large patties (thinner in the centers for even cooking). Drizzle with the oil.
In another bowl, mix the tomatoes, chopped red onion, cilantro, jalapeno, half the lime juice, the cayenne and the remaining grated garlic; season the pico de gallo with salt.
Scoop the avocado into a food processor; add the crema, cumin and remaining lime juice. Puree, then season the avocado crema with salt.
Add the patties to the skillet; cook, turning occasionally, about 8 minutes. Top with the cheese during the last minute of cooking and tent with foil to melt.
Top the roll bottoms with the patties, a few chips, pico de gallo, avocado crema and the roll tops.