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1
Line a small baking sheet or plate with parchment paper.
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2
Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet.
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3
Freeze for at least 4 hours, or you can do this step the day before and freeze overnight.
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4
When ready to make the burgers, preheat a grill or grill pan to medium high.
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5
Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper.
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6
Gently mix with your less dominate hand until just combined.
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7
Divide the mixture into 6 equal portions.
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8
Take 1 portion and flatten slightly.
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9
Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover.
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10
Repeat with the remaining portions.
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11
Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes.
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12
Then, gently flip and cook the burgers on the other side just 2 minutes more.
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13
Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns.
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14
Brush the cut side of each bun with some of the melted butter.
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15
Grill the buns buttered-side down until golden and toasted.
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16
Sprinkle the avocado slices with the lime juice and a sprinkle of salt.
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17
In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat.
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18
Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun.
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19
Repeat with the remaining ingredients.
