Brueck's Texican Burger

Yields 4 servings

INGREDIENTS:

• 4 ground beef patties
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup shredded Monterey Jack cheese
• 4 split burger buns, toasted, for serving
• 1/2 cup refried beans
• 1 California avocado, halved, seeded, peeled and sliced, for serving

For the jalapeño pico de gallo:

• 2 roma tomatoes, diced
• 1/3 cup red onion, diced
• 1-2 jalapeños, seeded and diced
• 2 tablespoons chopped cilantro
• 1 tablespoon freshly squeezed lime juice
• Kosher salt, to taste

DIRECTIONS:

1. In a small bowl, combine tomatoes, onion, jalapeños, cilantro, lime juice and salt, to taste; set aside.
2. Season each patty with salt and pepper, to taste.
3. Heat a large skillet over medium high heat. 
4. Add patties to the skillet and cook until browned and cooked through to medium rare, about 3-4 minutes per side, flipping only once. 
5. In the last minute of cooking, top each patty with 2 tablespoons monterey jack cheese, covering to melt.
6. Serve burgers on rolls on a bed of refried beans and topped with jalapeño pico de gallo and avocado.