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Brueck's Texican Burger

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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.

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