Mexican-style hamburgers

Ingredients:

• 650 g ground beef, preferably from the neck
• Coarse salt and freshly ground pepper
• Vegetable oil, for grilling
• 4 soft Viennese buns, cut horizontally into halves
• 1 avocado, cut in half, remove the pit and cut into slices
• Juice of 1/2 lime
• 1 lb can refried black beans, warmed
• 1/2 cup soft crumbled queso fresco cheese
• Pickled jalapeno pepper slices
• 1.5 cups shredded iceberg lettuce

Preparation:

1. Preheat grill to medium-high heat.
2. Form the minced meat into four round patties, each weighing 160 grams and about 2 cm thick. Using your thumb, make a 1.2 mm deep indentation in the center of each patty. Sprinkle the patties on both sides with salt and pepper.
   
   Lightly oil the grill grates, place the patties on the grates, indented side down, and cook until charred, about 5 minutes. Flip and continue cooking until slightly firm, about 3 minutes more. The patties will be medium-rare. Transfer the patties to a platter and let them rest for 5 minutes. Place the buns on the grill, cut side down, and cook until golden brown, about 1 minute.
3. In a bowl, toss the avocado with lime juice and season with salt and pepper. Divide the beans among the bottom halves of the buns, then top with the patties, cheese, avocado, jalapeño, and lettuce. Top with the top halves of the buns.