TWO-CHEESE TACO BURGER WITH FRESH TOMATO TACO SAUCE
5 medium plum tomatoes, quartered & seeded
3/4 cup ketchup
1/4 cup diced red onions
1 tablespoon dry taco seasoning mix
1-1/2 lbs. ground chuck
1 large clove garlic, peeled & minced
1/4 cup finely chopped red onion
1/3 cup chopped cilantro leaves
3/4 cup shredded Monterey Jack Cheese
1/2 cup crushed Kettle brand Chili Lime Tortilla Chips
Colavita Pure Canola Oil for brushing grill grate
1 cup shredded Mexican 4-cheese
6 Kaiser rolls, split
3 tablespoons sliced pimento stuffed olives
1-1/2 cups shredded iceberg lettuce
12 wedges (1/4-inch thick) peeled California avocado
Prepare a charcoal grill fire to medium-hot or preheat a gas grill to medium-high.
To prepare sauce, combine tomatoes, ketchup, onion and taco seasoning in a food processor; process to coarse consistency. Transfer to a small bowl; reserve 1/2 cup for patties; refrigerate remaining sauce for later.
To prepare patties, in a large bowl, combine chuck, garlic, onion, cilantro, Monterey Jack cheese, crushed tortilla chips and 1/2 cup reserved sauce; mix together until well blended. Form 6 patties; dimple centers.
When grill heat is reached, brush grill rack with canola oil. Place patties on rack; cook patties covered 4 to 5 minutes or until browned on one side. Turn patties; cook covered 4 to 5 minutes or to desired doneness. During the final minutes of cooking, top patties with shredded cheese, dividing equally among patties and place rolls cut side down on grill rack and lightly toast.
To assemble, retrieve remaining tomato taco sauce; stir olives into sauce. Place lettuce over toasted side of roll bottom, top with a burger then a mounded tablespoon of sauce and two wedges of avocado. Close with a toasted roll top.