1) Shape these into about 6 ounce patties and salt and pepper liberally. Some tips on shaping burgers:
– Don’t over work them. Just shape them enough to form a patty. If you work them too much they will get tough.
– Keep the seasoning simple in most cases. If you have good meat, then there isn’t a need to do a lot to it. But at the same time, don’t be shy with the salt and pepper.
– Using your thumb, make a small indent in the middle of the burger. As the meat cooks, it will expand and fill in this dent. This is the best way to prevent dreaded flying saucer burger: very fat in the middle and skinny on the outside.
3) Roast the peppers by sticking them over a high flame for a few minutes and then put them on a plate covered with plastic wrap. The steam will make the skin peel off perfectly.
Make the cheese sauce:
1) Melt the butter in a saucepan over medium heat and when it is melted, whisk in the flour. Continue to stir it for 4-5 minutes until it starts to turn slightly tan.
2) Slowly whisk in the milk, a bit at a time.
3) Stir in the cheese which should melt and make a really rich sauce.
4) Stir in the salt and pepper and whisk for a few minutes to make sure it is thick. If it is too thin, just continue to whisk for a few minutes and it should thicken nicely.
5) Grill the burgers about 5-6 minutes a side over medium-high heat for a medium cooked burger.
6) Slather the bottom bun with avocado and few chips and then added the burger, pepper, cheese sauce, and top bun.