Mexican Burger with Habanero Cheese Sauce and Guacamole

By cmschnettler

Ingredients

• 1 small yellow onion, diced
• 1 jalapeno pepper, diced
• 1 can petite diced tomatoes, rinsed and drained
• 1 tsp lime juice
• 1 ripe mango, diced
• 1 handful fresh cilantro, chopped
• 1 tbsp olive oil
• 1 dash vinegar
• 1 tbsp salt, or more to taste
• 1 ripe avocado
• 1 lb. ground round
• 1 1/2 tbsp Hellmann's mayo
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 8 oz. block habanero cheese, shredded (I used Cabot)
• 1 tbsp cornstarch
• 1/2 cup whole milk
• 4 burger buns
• 1 stick butter, melted
• Hellmann's Mayo
• Green leaf lettuce

Details

Servings 4
Adapted from ziplist.com

Preparation

Step 1

Preheat oven to 400 degrees.
Combine onion through salt. Mash avocado and add about 2-3 tbsp of the Pico; mix really well, cover and refrigerate.
In a mixing bowl, combine the ground round through garlic powder and form into burger patties. Put in fridge for 30 minutes.
Sprinkle cornstarch over cheese and toss to combine. Bring the milk to a boil over low heat and add cheese; whisk consistently until thickened; about 5 minutes. Remove from heat and keep covered.
Heat a cast iron skill over medium high heat (or you could grill, broil, etc.). Add burgers, with space in between, and cook for 2 minutes.
Flatten the burgers with a big spatula and flip.
Cook for another two minutes, or until as done as you want them. Remove from heat.
Brush butter on all sides of buns and toast in oven for about 2 minutes, until browned.
To make burgers - on the bottom bun slather Hellmann's mayo generously, followed by lettuce, burger, cheese sauce, pico and finally guacamole.