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1
Prepare the grill. Separate the rolls and toast them cut side down on the grill while the burgers are cooking.
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2
Turn the rolls over crust side down and place two cheese slices on top of each bun. Close the lid of the grill and allow the cheese to melt.
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3
Cook the burger patties to your preferred degree of doneness.
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4
Spread
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5
on each toasted bottom bun and top with two cooked burger patties side by side. Center the fried eggs on the burger patties, if using. Put a tomato slice and an onion slice on each patty and squiggle or dot with mayo. Add a couple slices of jalapeno.
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6
Divide the avocado slices among the toasted top buns and push them into the cheese. Clamp the top bun onto the bottom and compress lightly so the sandwich holds together. Slice in between the burger patties.
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7
Combine all of the ingredients and mix well. Form into patties. If you plan on freezing some, separate the patties with wax paper so you can remove as many as you need.
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8
Combine all of the ingredients in a small bowl, blending well to evenly distribute the spices. Be sure to break up any chunks that appear. Store the blend in a spice jar or baby food container. Shake again before each use.
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9
Melt the lard in a large skillet over medium-high heat. Allow to heat for another minute, then add the beans and mash them for 2 minutes with a fork or potato masher. Stir in the 1/2 teaspoon of salt (or to taste). Add the bean broth and the pepper and continue mashing until the beans reach the desired consistency. Tex-Mex beans are generally chunky rather than soupy.
