California Burger

• 2 ripe Hass avocados, halved, pitted, peeled, and coarsely chopped
• 1/2 small onion, finely diced
• 1 jalapeno chile, finely diced
• Juice of 1 lime
• 1/4 cup finely chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 4 slices Monterey Jack cheese
• 4 hamburger buns, split; toasted (see page 15), if desired
• 1 small bunch of watercress
• 4 slices ripe beefsteak tomato

1. To make the avocado relish, combine the avocados, onion, jalapeno, lime juice, and cilantro in a small bowl and season with salt and pepper.
2. The relish can be made up to 1 hour in advance and kept at room temperature.
3. Divide the meat into 4 equal portions (about 6 ounces each).
4. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
5. Season both sides of each burger with salt and pepper.
6. Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).
7. Place the burgers on the bun bottoms and top each one with a few sprigs of watercress, a slice of tomato, and a dollop of the avocado relish.
8. Cover with the bun tops and serve immediately.

avocados, onion, jalapeno chile, lime, fresh cilantro, kosher salt, ground chuck, kosher salt, canola oil, cheese, buns, watercress, tomato

Taken from www.epicurious.com/recipes/food/views/california-burger-375984 (may not work)