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1
Preheat oven to 400 F.
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2
Combine onion through salt in a medium sized bowl.
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3
This is your pico de gallo.
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4
Set aside.
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5
In a separate small bowl use a fork and mash the avocado then add about 2-3 tablespoons of the pico; mix really well, cover and refrigerate.
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6
In a mixing bowl, combine the ground round through garlic powder and form into four equal-sized burger patties.
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7
Put them on a plate and put the plate in the fridge for 30 minutes.
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8
Put the cheese in a bowl.
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9
Sprinkle cornstarch over cheese and toss to combine.
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10
Bring the milk to a boil in a saucepan over low heat then add cheese.
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11
Whisk consistently until thickened; about 5 minutes.
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12
Remove from heat and keep covered.
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13
Heat a cast iron skillet over medium high heat (or you could grill, broil, etc.).
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14
Add burgers, with space in between, and cook for 2 minutes.
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15
Flatten the burgers with a big spatula and flip.
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16
Cook for another two minutes, or until as done as you want them.
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17
Depending on the thickness it could take up to 5 minutes per side but since you flattened them it should be shorter.
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18
Remove from heat.
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19
Brush butter on all sides of buns, put them on a baking sheet and toast in oven for about 2 minutes, until browned.
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20
To make burgers: On the bottom bun slather Hellmanns mayo generously, followed by lettuce, burger, cheese sauce, pico and finally guacamole.
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21
Add the top bun and dive in!
