I've taken the All-American Cheeseburger and combined it with the flair and flavor of the culture of an old Santa Barbara Fiesta using many of the ingredients grown right here on the central coast of California —Old Guy Cooks
90/10 Ground sirloin and chuck
Pork Longanzia, casing removed. or chorizo
Chopped red onion
corn tortilla finely chopped
Kosher salt and fresh ground pepper
Medium hot salsa verde
slices of beefsteak tomatoes
Dijon mustard, divided
Slices of sharp cheddar cheese
slices of mild Ortega chillies
Roma tomatoes, seeded and coarsley chopped
Green onions, chopped, bottom 3".
chopped jalepeno peppers, seeded
Kosher salt, fresh ground pepper and cayenne pepper
Into a bowl, crumble the meats and add the next 5 listed set of ingredients and combine by hand until all ingredients are thoroughly mixed. Don't over mix. Separate into 6 patties and let them rest.
In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky. Add the onions, tomatoes, cilantro, jalapeños, salt, pepper, cayenne pepper, and cumin. Mix well. Add the lime juice and blend thoroughly. Cover and set aside.
Heat grill to high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties. Lower heat to medium-high. Cook for 3 to 4 minutes. Don’t move them until they are ready to turn.
Turn and cook an additional 3 to 4 minutes and check for desired doneness. Continue to cook if necessary. Turn the heat to low and add 2 slices of cheese per burger, cover and allow to melt, 2-3 minutes. Remove from the heat, cover and let rest while assembling the burgers.
Brush a small amount of olive oil or other oil on each bun half and lightly toast the buns.
Put 3 heaping tablespoons of guacamole on the bottom half of each bun and a slice of the tomato. Place the burger on top.
Divide the sliced chilies between the burgers. Divide the mustard between the top halves of the buns and cover the burger. Serve.