4 quarter pound hamburger patties, fresh or frozen (80/20 chuck is best)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon each onion powder and garlic powder
1 oversized hamburger bun or roll, split and lightly toasted
Toppings: (per burger)
1/2 small ripe avocado, sliced and sprinkled with salt and lime juice
1/4 cup fresh pico de gallo (raw Mexican salsa, see recipe below)
1 slices of Monterrey jack cheese
If starting with fresh ground beef: Mix 1 pound hamburger, salt, pepper, onion and garlic powders in bowl. Form into four 1/4lb burgers about half an inch thick, slightly thinner towards the center. Chill until ready to cook. If starting with pre-made hamburger patties: just before cooking, liberally sprinkle both sides of patty with salt, pepper, onion powder and garlic powder.
Grill or fry over medium heat for 3 minutes on the first side, flip, then cook another 3-5 minutes depending on how well-done you like your burger. Top with cheese and allow burger to sit for one minute. While cheese is melting, toast your buns until golden brown. Put burger on bun, and top with seasoned sliced avocado and pico de gallo, serve immediately.
Quick Pico de Gallo recipe: Dice 2 tomatoes, half small onion and one jalapeno. Add 1/4 cup chopped cilantro, squeeze of fresh lime, and 1/4 teaspoon of salt to taste.