Ingredients

• 8 oz. ground Angus beef
• 2 oz. white Cheddar cheese, grated
• 1 small avocado, sliced 1/4-inch thick
• 2 Hatch green chiles from a can (we simply heaped a good 2 Tbsp. of canned, chopped green chiles on each burger)
• 2 Tbsp. crushed-up Fritos
• 2 Tbsp. cream cheese
• 1 slice of red onion
• 1 whole grain wheat bun
• 1 Tbsp. melted butter
• 1 Tbsp. Dijon-style mustard
• 1 Tbsp. Worcestershire sauce
• 1 tsp. apple cider vinegar
• 1 tsp. prepared horseradish
• 1/2 tsp. chili powder
• 1/2 tsp. black pepper
• 1/4 tsp. sea salt
• 1/8 tsp. celery salt

Directions

1. In mixing bowl, combine beef with Worcestershire sauce, vinegar, horseradish, chili powder, black pepper and sea salt. Mix well and form one good patty for the grill. Grill over high heat and turn only one time. After flipping beef over, place cheese on top of patty to melt. Cover burger to help the melting . Prepare meat to desired doneness.

2. Open bun up and place on hot grill to toast.

3. Mix mustard, butter and celery salt in a small bowl.

4. Place avocado slices directly on bottom bun and sprinkle crushed Fritos on top. Use a knife to “spread” the Fritos into the soft avocado.

5. Place red onion slice on top of avocado-Fritos mixture and then spread mustard sauce on top of it.

6. Place burger with melted cheese on top of the mustard sauce. Cover with green chiles.

7. Spread cream cheese on top bun, then place on top of chiles.

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