Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pico de Gallo:
   2      medium        tomatoes -- diced
     1/2  cup           diced Spanish onion
   2      teaspoons     chopped fresh jalapeno pepper -- seeded and
                        de-ribbed
   2      teaspoons     finely minced fresh cilantro
   1      Pinch         salt
                        Guacamole:
   2      small         or 1 large Haas avocado
   2      tablespoons   sour cream
     1/4  cup           diced tomato
     1/2  teaspoon      diced jalapeno
     1/4  teaspoon      chopped fresh cilantro
     1/4  teaspoon      lemon juice
     1/8  teaspoon      salt
                        Chili Queso:
   3      ounces        ground beef
   1      teaspoon      all-purpose flour
   1      pinch         salt
   1      pinch         ground black pepper
   1      bottle        Cheez Whiz -- (16 ounce)
   2      tablespoons   milk
     1/2  teaspoon      chili powder
     1/2  teaspoon      cumin
     1/2  teaspoon      paprika
   2      pounds        ground beef
   4      large         sesame seed buns
   2      cups          iceberg lettuce -- shredded or chopped
                        thin
   2      tablespoons   mayonnaise
   1                    green onion -- chopped
  16                    tortilla chips -- (16 to 20)
   2                    fresh jalapenos -- sliced (2 to 3)

Preparation:

1. First make the pico de gallo. This is easy. Just combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the refrigerator. 2. Now we'll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico. 3. Next we'll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside. 4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat. 5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat. 6. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty. 7. Build the burger open-faced in the following order starting with the bottom bun: On Bottom Bun: 1/2 cup shredded lettuce hamburger patty 2 tablespoons chili queso 4 or 5 crumbled tortilla chips 2 teaspoons green onion On Top Bun: 1/2 tablespoon mayonnaise 2 tablespoons pico de gallo 2 tablespoons guacamole 4 jalapeno slices Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for di