Ingredients:

For the Burgers:

500g Ground beef (I used minced rump steak),
1 Red onion, diced.
Bunch of fresh corriander, roughly chopped.
2 Tbsp Soy sauce,
2 Tbsp finely chopped Jalapeños from a jar,
1 Large egg, beaten.
1 Small ripe avocado, peeled, pitted and cut into 1/2-inch dice.
4 Sesame seed burger buns.

For the Spicy Chili Con Queso:

2 Tbsp olive oil,
1 Large onion, finely diced.
2 Cups Drained canned tomatoes, chopped and drained again (this is to ensure the sauce is not too runny).
1 Can Black beans, drained and well rinsed.
10oz Cheddar cheese, grated.
1 Tsp Chipotle chile powder,
1/2 Tsp Ground cumin.

Preparation:

For the Burgers:

Add all of the ingredients except the avocado into a large bowl and mix thoroughly. Add the avocado and fold in gently. Divide the mixture into 4 parts and form into uniform burgers using BurgerMate.  Barbeque/Grill/Fry the burgers until they are cooked through, avoid turning too frequently.  Toast the burger buns, once ready spoon some of the con queso onto the bottom bun, top with a burger, another spoonful of con queso and finish off with the top of the bun.  Serve immediately!!

For the Spicy Chili Con Queso: 

Saute the onion in the olive oil slowly until softened without colouring, stirring frequently.  Add the tomatoes, beans, ground cumin, chili powder and cheese to the onions stirring constantly. The Chili con queso is ready as soon as the cheese has melted.  Keep warm until the burgers are ready.