Southwestern Cheeseburger

Put the ground beef into a large bowl and mix it with the diced red and green peppers, Worcestershire sauce, tomato paste, ancho chili powder, paprika, garlic powder, salt and pepper. Mix well and divide into three 1/3-pound burgers. Put the burgers in the refrigerator while you prepare the toppings.

In advance, prepare the toppings. For the avocado mayo, simply mash the avocado with a fork and once mashed, add in the mayo and mix well. Store in the refrigerator until ready to use.

For the ancho onion chili sauce, the onions need to be sauteed in the oil for about 5 minutes in a skillet over medium heat. Then add in the chipotles. Transfer to a food processor and mix until pureed.

Finally, for the pickled onions, simply take the sliced onions and mix them in the lime juice and store in a container for at least 2 hours.

Heat a skillet with a little olive oil on medium heat and cook burgers for 4-5 minutes per side. In the final minute of cooking, add 2 slices each of sharp cheddar cheese and smoked gouda. Cover the skillet with a lid to get a real good melt of the cheese. Set your buns on serving plates and top with a heaping spoon of the avocado mayo, add the burger and top with the ancho onion chili sauce and pickled onions.