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Ingredients:

FOR THE GUACAMOLE:
1 large ripe avocado, pitted and skin removed
1 cup finely chopped ripe tomato
2 green onions, (white part only), minced
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon minced jalapeño pepper, with seeds
kosher salt
freshly ground black pepper

FOR THE BURGERS:
2 pounds ground beef chuck (80% lean)
2 tablespoons extra-virgin olive oil
3 green onions, (white part only), minced
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons dried oregano
2 teaspoons minced jalapeño peppers, with seeds
2 teaspoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 slices Monterey Jack cheese, thinly sliced
6 hamburger buns

TO MAKE THE GUACAMOLE: In a medium bowl mash the avocado with the back of a fork, leaving a few lumps. Add the remaining guacamole ingredients, including salt and pepper to taste, and mix well.

TO MAKE THE BURGERS: In a large bowl gently mix together the burger ingredients with your hands. Shape the meat into six patties of equal size and thickness (about 3/4 inch thick).

Grill over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. Top each burger with a slice of the cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.

Serve the cheeseburgers hot on the toasted buns, topped with the guacamole.

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