2 pounds Ground Beef
1 4-ounce can chopped green chilies, drained
3 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup sour cream
1/4 cup salsa
8 slices pepper jack cheese
8 leaves of romaine lettuce
1 – 2 ripe avocados, peeled and sliced
1 cup pico de gallo, divided
In a large bowl combine Ground Beef, chilies, cumin, chili powder, garlic powder, salt and pepper. Mix lightly and thoroughly. Lightly shape into eight 3/4-inch thick patties.
In a small bowl blend sour cream and salsa. Set aside.
Light charcoal grill. The fire should be quite hot; you should barely be able to hold your hand 3 or 4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking.
Place patties on grill and cook about 4 minutes per side for rare, and another minute per side for each increasing stage of doneness. Top with cheese slices last two minutes of cooking time.
Place burgers on lettuce leaves. Top evenly with avocado slices. Drizzle sour cream mixture and top with pico de gallo.