Spicy Southwestern Burger with Black Bean Salsa and Cilantro Mayo

Ingredients:

2 pounds 80/20 ground beef
1 Tbsp ground cumin
1 Tbsp Tabasco Chipotle pepper sauce
2 tsp salt
1 tsp fresh ground black pepper
1 can black beans, drained and rinsed
1 can corn, drained
1 ripe Hass avocado, peeled and diced into 1/4 inch pieces
1 medium red onion, peeled and diced small
2 hothouse tomatoes, seeded and diced small
1/4 cup fresh lemon juice
1 tsp salt
1/2 tsp pepper
1 c mayo
1/2 c fresh cilantro, minced
1/4 tsp salt
1/4 tsp fresh ground black pepper
1 Tbsp olive oil
6 sesame seed buns
1 1/2 pounds monterey jack cheese, sliced
1 small can jalepenos
1 1/2 cups crunchy tortilla strips

Instructions:

In a large mixing bowl, combine ground beef, cumin, Chipotle pepper sauce, salt and pepper. Mix with hands tyring not to overwork meat. Seperate into 6 equal 1/3 pound burgers. Let sit in fridge until ready to grill (at least for 30 minutes). In another large mixing bowl, combine drained and rinsed black beans, drained corn, diced avocado, diced onion, seeded and diced tomato, lemon juice, salt and pepper.Set aside to marinate together until ready to assemble burger (at least 30 minutes). In a small mixing bowl, combine mayo, minced cilantro, salt and pepper. Place in fridge until ready to assemble burgers. Heat grill to about 300 degrees (medium high heat). Let burgers side on counter 5 minutes before grilling to take chill off of meat. Before grilling, take olive oil and brush grate to avoid burger sticking to grill. Place burgers on hot grill and cook for 5 minutes per side. When burger has been cooking for 2 minutes on second side, place buns on grill to toast. At same time, add 4 ounces sliced cheese to burgers and close lid for cheese to melt. Take burgers off grill and assemble in following order: Grilled bottom of bun, burger with melted cheese, jalepenos (4-5 slices per burger), 2-3 Tbsp black bean salsa, 2 Tbsp crunchy tortilla strips, then top grilled bun that has been slathered in 1-2 Tbsp of cilantro mayo.