FAJITA AVADIGALO BURGER

Ingredients

avocado dressing
2 RIPE AVOCADOS MASHED
1/2 LEMON, JUICED
1/2 LIME, JUICED
1/2 TABLESPOON FAJITA SEASONING
2 TABLESPOONS SOUR CREAM
pica de galo
4 ROMA TOMATOES, CHOPPED
PINCH OF SALT
1/2 RED ONION, CHOPPED
1 GARLIC CLOVE, MINCED
1 SERRANO PEPPER, SEEDED AND MINCED
patties 
2 POUNDS GROUND CHUCK
1/2 TEASPOON MINCED GARLIC
1 TABLESPOON WORSTERSHIRE SAUCE
1 TABLESPOON FAJITA SEASONING
1 TEASPOON SALT
2 TABLESPOONS COLAVITA OLIVE OIL
1/2 CUP SHREDDED MONTEREY JACK CHEESE
buns
4 BURGER BUNS
2 TABLESPOONS COLAVITA OLIVE OIL

Instructions

TO MAKE AVOCADO DRESSING. COMBINE AVOCADOES, LEMON AND LIME JUICE, FAJITA SEASONING AND SOUR CREAM. SET ASIDE UNTIL ASSEMBLY. TO MAKE PICA DE GALO. COMBINE TOMATOES, SALT, ONIONS, GARLIC AND PEPPER. SET ASIDE UNTIL ASSEMBLY. TO MAKE PATTIES. COMBINE GROUND CHUCK, GARLIC, WORSTERSHIRE SAUCE, FAJITA SEASONING AND SALT. FROM INTO 6 PATTIES, BRUSH BOTH SIDES WITH OLIVE OIL. COOK OVER MEDIUM HEAT 4-5 MINUTES ON EACH SIDE UNTIL DONE. TOP WITH CHEESE AND COOK FOR 1 MINUTE MORE AND REMOVE FROM HEAT. TO TOAST BUNS, BRUSH BUNS WITH OLIVE OIL AND GRILL OVER MEDIUM HEAT UNTIL LIGHTLY TOASTED ASSEMBLY. SPREAD BOTH SIDES OF BUNS WITH AVOCADO DRESSING. PLACE A PATTIE ON THE BOTTOM PORTION OF BUN, TOP WITH PICA DE GALO. TOP WITH TOP PART OF BUN.