Total Time 30-45 minutes
Yields 6 burgers Ingredients

• Wholly Guacamole® Pico de Gallo Style dip
• 1/4 cup red onion, chopped
• 2 cloves of garlic
• 4 Roma tomatoes, diced
• 1/2 cup cilantro, chopped
• 2 teaspoons cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup lime juice
• 2 pounds ground chuck
• 5 teaspoons Weber Grill Creations N’Orleans Cajun Seasoning
• 1/4 cup white onion, minced
• 2 cloves of garlic, minced
• 1/2 tablespoon of Lee & Perrins Worcestershire Sauce
• 1 teaspoon of black pepper
• Chipotle Mayo: 3/4 cup mayonnaise and 1 tablespoon Tabasco Chipotle Pepper Sauce
• Vegetable oil, for brushing on the grill rack
• 6 high quality deli-style Swiss cheese slices
• high-quality potato hamburger buns, split
• 6 Green Leaf Lettuce Leafs (trimmed to fit bun)
• 6 large tomato slices (about 1/4 thick)

1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. To make patties, combine chuck, grill seasoning, onion, garlic, Worcestershire sauce, and black pepper in a large bowl, handling the meat as little as possible. Form into 6 patties, loosely cover with plastic wrap and refrigerate until ready to grill.
3. To make mayo, in a small bowl, whisk together mayonnaise and chipotle pepper sauce until well combined. Cover with plastic wrap and set aside until assembly of burgers.
4. Brush the grill rack with oil. Place the patties on the rack, cover and cook for 5 to 7 minutes per side, until the desired doneness is reached. Place the cheese slices on the patties during the last 3 minutes of cooking. During the last 2 minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
5. To assemble the burgers, spread generous amount guacamole over the cut sides of the bun tops. Spread generous amount mayo on each bun bottom, followed by lettuce and tomato slice and top with patty. Add bun tops and enjoy!