- 2 lbs ground chuck (80% lean)
- 1⁄4 cup coarsely grated red onion
- 2 -3 tablespoons finely chopped fresh Italian parsley
- 2 -3 teaspoons minced jalapeno peppers (with or 2-3 teaspoons without seeds)
- 1⁄2-1 teaspoon kosher salt (you can always add more at the table)
- 1 small garlic clove, chopped very fine
- 1⁄4 teaspoon fresh ground black pepper
- 1 ripe Hass avocado, cut in half length wise, pit removed, inside scooped out and sliced
- 4 slices monterey jack pepper cheese
- 4 hamburger buns
- 4 lettuce leaves (optional)
Directions See How It's Made
- In a medium bowl gently combine just until blended, the ground chuck, red onion, parsley, jalapeno, chopped garlic, salt and pepper.
- Gently shape the mixture into 4 patties of equal size and thickness, 3/4 to 1 inch thick.
- With your knuckle or thumb, make a shallow depression about 1 inch wide in the center of each patty. (This will help the patties cook evenly and prevent them from shrinking on the grill).
- Cut the avocado in half lengthwise, remove the pit, and scoop out the inside in once piece with a spoon.
- Cut lengthwise into 1/4 inch slices.
- Heat grill for medium high heat.
- Brush the cooking grate clean.
- Rub some oil on the cooking grate to help with sticking.
- Grill the patties over direct medium high heat with the lid closed as much as possible, until cooked to medium, 10 to 12 minutes, turning once and moving around on the grill for even cooking.
- During the last minute of grilling time place a slice of cheese on each patty to melt, and grill the buns, cut side down until toasted, 20 to 30 seconds.
- Assemble the cheeseburgers with the avocado and lettuce, if using and a little mustard or other spread you like.
- NOTE: I didn't add any additional condiments to mine but some friends loaded their's with lettuce, tomatoes and pickles and loved it. Use what you like.
- Serve warm.