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Grande Beef Burger Guacamole Salsa: 1 large avocado, peeled, seeded and diced 1 small onion, quartered 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce 1/4 teaspoon salt 1/4 teaspoon granulated sugar Grande Beef Burger: 2 pounds ground beef (80% lean) 1 teaspoon ground cumin 1 teaspoon salt 1 (4-ounce) can diced green chilies, drained 3 ounces Monterey Jack cheese, cut into 6 slices 1 round loaf sourdough bread, (about 1 1/2 pounds) 2 tablespoons butter, softened 1 cup shredded lettuce 1 small tomato, chopped 2 green onions with tops, thinly sliced 2 tablespoons sliced pitted ripe olives 1/2 cup dairy sour cream For Guacamole: Place all ingredients in food processor bowl fitted with steel knife or in blender container. Process until mixture is blended. Cover; refrigerate until ready to serve. For Grande Beef Burger: Combine ground beef, cumin and salt, mixing lightly but thoroughly. Line 9-inch round pan with plastic wrap or aluminum foil. Divide beef mixture into 2 equal portions; shape 1 portion into large patty by pressing meat lightly but firmly into pan. Remove patty; place on lightly greased flat baking sheet. Sprinkle chilies evenly over patty; arrange cheese over chiles. Shape remaining beef mixture into large patty; place on first patty. Press edges together securely to seal. Place burger on grill over medium-hot coals. Cover cooker; grill 7 minutes. To turn, slide lightly greased flat baking sheet under burger. Hold another flat baking sheet over burger; flip over and carefully slide uncooked side back onto grill. Continue grilling, covered, 7 minutes or to desired doneness. Remove burger from grid with flat baking sheet. Meanwhile, slice loaf horizontally in half to form bun. Remove soft bread from inside top half of bun, leaving 1/2 to 1-inch-thick shell. Spread cut sides of bun with butter; toast cut sides on grill 1 minute. Place burger on bottom half of bun. Arrange lettuce, tomato, green onions and olives on top of burger; cover with top of bun. Cut into wedges. Serve Guacamole and sour cream with burger. Makes 8 servings. Note: If using an open grill, increase cooking time 3 minutes. Recipe and photograph provided courtesy of the Beef Industry Council.