SPICY OLIVE-TOMATO SALSA
2 roma tomatoes, chopped
1/4 cup of sliced olives, chopped
2 tablespoons chopped pickled jalapeno
1 green onion sliced thin
2 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1 tablespoon chopped cilantro
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
NACHO CHEESE SAUCE
1 tablespoon unsalted butter
1 tablespoon flour
1 1/2 cups milk
8 ounces Colby cheddar cheese, grated
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground chuck (80/20)
2 teaspoons kosher salt
3/4 teaspoon pepper
Vegetable oil, for brushing grill rack
1 1/2 cups thin tortilla chips
2 avocados, peeled, seeded and sliced
Prepare a medium-high fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the salsa, combine all ingredients in a large bowl. Cover and refrigerate.
To make the nacho cheese sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add milk and whisk until slightly thickened. Remove from the heat and whisk in the grated cheese until melted. Season with salt and pepper. Keep warm.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.
Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, for 4 to 6 minutes per side. During the final 2 minutes of cooking place the buns, cut side down, around the outer edges of the grill to lightly toast.
To assemble burgers, spoon some salsa on to the bottom of each bun. Top with a patty, equal amounts of nacho cheese sauce, avocado slices and tortilla chips. Add the bun tops and serve.