Why not take the great taste of an All-American cheeseburger and combine it with the great tastes of southwest flavors which is part of the culture and history of Old Santa Barbara and Old Spanish Days. It's a combination for the ages.
1For the peppers:
Grill the whole peppers until the skins are almost blackened. Put them in a non-reactive bowl and cover tightly with plastic wrap and set aside for about 20 minutes until the skins are ready to peel off easily. Peel, core and seed.
2For the burgers:
Into a bowl, crumble the meats and add all of the burger ingredients and combine by hand until all ingredients are thoroughly mixed. Don't over mix.
Separate into 6 patties and let them rest.
3For the Guacamole:
In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky.
Add the onions, tomatoes, cilantro, jalapeños, salt, pepper, cayenne pepper, and cumin. Mix well.
Add the lime juice and blend thoroughly.
Cover and set aside.
Heat grill to high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties.
Lower heat to medium-high. Cook for 3 to 4 minutes. Don’t move them until they are ready to turn.
Turn and cook an additional 3 to 4 minutes and check for desired doneness. Continue to cook if necessary.
Turn the heat to low and add 2 slices of cheese per burger, cover and allow to melt, 2-3 minutes. Remove from the heat, cover and let rest while assembling the burgers.
5Assembling the sandwich:
Brush a small amount of olive oil or other oil on each bun half and lightly toast the buns.
Put 3 heaping tablespoons of guacamole on the bottom half of each bun and a slice of the tomato.
Place the burger on top.
Divide the sliced chilies between the burgers.
Divide the mustard between the top halves of the buns and cover the burger.