Mango Pico de Gallo Burger with Habanero Cheese Sauce and Guacamole

Preheat oven to 400 F.

Combine onion through salt in a medium sized bowl. This is your pico de gallo. Set aside.

In a separate small bowl use a fork and mash the avocado then add about 2-3 tablespoons of the pico; mix really well, cover and refrigerate.

In a mixing bowl, combine the ground round through garlic powder and form into four equal-sized burger patties. Put them on a plate and put the plate in the fridge for 30 minutes.

Put the cheese in a bowl. Sprinkle cornstarch over cheese and toss to combine.

Bring the milk to a boil in a saucepan over low heat then add cheese. Whisk consistently until thickened; about 5 minutes. Remove from heat and keep covered.

Heat a cast iron skillet over medium high heat (or you could grill, broil, etc.). Add burgers, with space in between, and cook for 2 minutes. Flatten the burgers with a big spatula and flip. Cook for another two minutes, or until as done as you want them. Depending on the thickness it could take up to 5 minutes per side but since you flattened them it should be shorter. Remove from heat.

Brush butter on all sides of buns, put them on a baking sheet and toast in oven for about 2 minutes, until browned.

To make burgers: On the bottom bun slather Hellmann’s mayo generously, followed by lettuce, burger, cheese sauce, pico and finally guacamole. Add the top bun and dive in!