Beef Fajita Burgers with Guacamole

Tex-mex meets all-american yum in these southwest-seasoned burgers piled high with sautéed peppers and chunky guacamole!

1 Tbs. extravirgin olive oil

1/2 red pepper, thinly sliced

1/2 yellow pepper, thinly sliced

GUACAMOLE 1 Hass avocado, pitted, peeled

1 Tbs. fresh lime juice

1 plum tomato, seeded, finely chopped

1 Tbs. finely chopped fresh cilantro

1 Tbs. minced shallot 1/2 tsp. kosher salt, or to taste

PATTIES 1 1/2 lbs. ground chuck (80% lean)

1 Tbs. chili powder

1 tsp. ground cumin

1/2 tsp. kosher salt

ASSEMBLY 4 slices pepper- Jack cheese, each about 1 oz.

4 sesame seed buns, split

In large skillet over medium heat, warm oil. Add peppers; cook until softened, about 10 minutes, stirring often. Remove from heat.

Mash guacamole ingredients. Cover with plastic wrap, pressing wrap directly onto surface of guacamole to prevent browning. Refrigerate until ready to serve. l Mix patty ingredients; gently form 4 patties of equal size, each about 3/4" thick. With thumb or back of spoon, make a shallow indentation about 1" wide in center of patties to prevent them from forming a dome as they cook. Refrigerate patties until ready to grill.

Prepare grill for direct cooking over medium-high heat (400°F to 500°F).

Grill patties over direct mediumhigh heat, with lid closed, until cooked to medium doneness (160°F), 8-10 minutes, turning once. During last 30 seconds to 1 minute of grilling time, place 1 slice cheese on each patty to melt; toast buns, cut side down, over direct heat. Build each burger on bun with patty, peppers and guacamole.