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1
Put the ground beef into a large bowl and mix it with the diced red and green peppers, Worcestershire sauce, tomato paste, ancho chili powder, paprika, garlic powder, salt and pepper.
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2
Mix well and divide into three 1/3-pound burgers.
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3
Put the burgers in the refrigerator while you prepare the toppings.
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4
In advance, prepare the toppings.
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5
For the avocado mayo, simply mash the avocado with a fork and once mashed, add in the mayo and mix well.
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6
Store in the refrigerator until ready to use.
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7
For the ancho onion chili sauce, the onions need to be sauteed in the oil for about 5 minutes in a skillet over medium heat.
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8
Then add in the chipotles.
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9
Transfer to a food processor and mix until pureed.
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10
Finally, for the pickled onions, simply take the sliced onions and mix them in the lime juice and store in a container for at least 2 hours.
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11
Heat a skillet with a little olive oil on medium heat and cook burgers for 4-5 minutes per side.
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12
In the final minute of cooking, add 2 slices each of sharp cheddar cheese and smoked gouda.
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13
Cover the skillet with a lid to get a real good melt of the cheese.
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14
Set your buns on serving plates and top with a heaping spoon of the avocado mayo, add the burger and top with the ancho onion chili sauce and pickled onions.
