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