Stuffed Border Burgers by Pam Traylor

• 1 12 lbs lean ground beef
• 12 cup finely chopped onion
• 1 (4 1/4 ounce) canchopped ripe olives, drained
• 2 tablespoons ketchup
• 1 teaspoon chili powder
• 1 teaspoon fajita seasoning mix
• 6 slices monterey jack pepper cheese (1 ounce each)
• 6 onion rolls, split and toasted
• shredded lettuce
• sliced tomatoes
• guacamole
• 12 cup sour cream
• 13 cup ketchup
• 1 (4 1/2 ounce) canchopped green chilies
• 1 tablespoon minced fresh cilantro

1. Combine first six ingredients.
2. Shape mixture into 12 four inch patties.
3. Fold cheese slices into quarters.
4. Place cheese on each of six patties.
5. Top with remaining six patties, pressing to seal edges.
6. Grill, with lid on, for four to five minutes over medium high heat on each side or until done.
7. For the Tex Mex Secret Sauce.
8. Combine Sour Cream, Ketchup, Green Chilies and Fresh Cilantro and chill until ready to use.
9. Serve burgers on Onion rolls with the Secret Sauce and toppings--.

lean ground beef, onion, olives, ketchup, chili powder, fajita seasoning mix, pepper cheese, onion rolls, shredded lettuce, tomatoes, guacamole, sour cream, ketchup, green chilies, fresh cilantro

Taken from www.food.com/recipe/stuffed-border-burgers-by-pam-traylor-91184 (may not work)