Jalapeno Guacamole Cheddar Burger

This was so good. Awesome. It was a little warm, but that could be because I used a whole jalapeno and not two pounds of meat, nor did I seed the jalapeno. Other than that this was awesome. And with the guacamole on the burger. Just mmm. Since I was only making two burgers I did half everything else. Mostly.

http://www.melskitchencafe.com/2013/08/jalapeno-cheddar-turkey-burgers.html

• 
  
• 2 pounds ground beef (I was probably closer to a pound ish)
• 1/2 cup finely diced onion (white, red or yellow)
• 1/4 cup finely chopped fresh cilantro
• 2 garlic cloves, finely minced
• 1 small jalapeño, seeded and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Juice of 1/2 lime (about 1/2 tablespoon or so)
• 1/2 cup shredded sharp cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
For Serving:
• 6 soft hamburger buns 
• Guacamole
• Extra cheddar slices
• Tomatoes
• Lettuce
• Whatever else your heart desires to put on these babies

1. Heat a charcoal or gas grill to medium-high heat (about 400 degrees if you have a temperature gauge on the grill). If needed, oil the grates to keep the burgers from sticking. I did this in my cast iron pan, no grills here.
2. In a large bowl, mix all of the burger ingredients together until well combined. I just dig in with my hands and mix it all up.
3. Shape the meat mixture into 6 patties (I judge the size by how big the buns are and make the meat mixture slightly larger since they'll shrink a bit while cooking). I made two patties as previously stated. 
4. Grill the meat patties for 5 to 6 minutes per side, more or less, depending on how thick the turkey burgers are. Tent with foil after removing from the grill and let rest for 3-5 minutes before serving. Serve with desired toppings - I highly encourage the use of guacamole because it makes the burgers absolutely out of this world.