Hamburguesas Mexicanas

3 pounds ground beef

3 onions, minced, divided

1 ½ cups bread crumbs

1 pound shredded pepperjack cheese

4 eggs

2 tomatoes, chopped and juices strained

2 bunches cilantro, chopped

1 serrano chile pepper, minced, divided

3 limes, juiced, divided

5 avocados, peeled and pitted

salt and ground black pepper to taste

12 hamburger buns

1 head iceberg lettuce, cored and shredded

Mix ground beef, half the onions, bread crumbs, pepperjack cheese, and eggs in a bowl; form into 12 patties.

Combine tomatoes, half the remaining onion, cilantro, half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator.

Mash avocados, remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper.

Heat a skillet over medium-high heat; pan-fry burger patties to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Assemble each sandwich by placing a burger in each bun; top burger with guacamole, shredded lettuce, and pico de gallo.