Mexicali veggie mix prepared ahead:
1/2 cup diced Roma tomato
1/2 cup diced green bell pepper
1/2 cup diced onion
1 large, fresh jalapeno pepper,seeded and finely diced, about 2 tbsps.
1 large, fresh banana pepper,seeded and finely diced, about 2 tbsps.
1 clove of fresh garlic, finely minced or grated
2 1/2 tsps. salt (divided as follows: 1/2 tps. for the Mexicali veggie mix, 1 tsp. for the beef and 1 tsp. for the spread)
1/2 tsp. Hot Shot
1 tbsp. oil, vegetable or olive
1 scant tbsp. vinegar
1 1/4 pound, 93% lean ground beef
non-stick grill spray
Creamy Avacado Spread:
2 small, ripe avacados
2 tbsp. light mayo
1 tsp. onion powder
1 tsp. garlic powder
6 hamburger buns
In a small bowl or container with a lid, combine diced tomato, green bell pepper, onion, jalapeno and banana peppers, garlic, 1/2 tsp. salt, hot shot, oil and vinegar. Stir until well mixed and all veggies are coated with seasoning. Chill for 2-3 hours. In a large mixing bowl, break up the ground beef with a large spoon. Add Mexicali veggie mix and 1 tsp. salt. Stir gently into the beef. To make these into patties, first line a cookie sheet with waxed paper. Use a 1/2 cup measuring cup. Lightly press the ground beef mixture into the cup. Turn beef from measuring cup into your palm and press into a ball with your other hand, keeping veggies in the beef. Place ball on waxed paper and pat down into a pattie using your other hand to form the edges and keep the veggies in the beef. To successfully grill, spray grill with non-stick grill spray. Remove patties with spatula and gently flip onto the grill. Cook 10-12 minutes over hot coals. Carefully slide patties onto spatula and flip. Cook 10-12 minutes on other side or until cooked through. Do not over cook. While the burgers are cooking, peel the avacados. Mash until smooth with a fork. Add Miracle Whip, onion powder, garlic powder and remaining 1 tsp. salt and mix until smooth and creamy. Toast hamburger buns. Spread on the avacado spread. Place the Mexicali burger on the bun and serve.