Halve avocado lengthwise and remove pit; then peel. Slice half the avocado and coat pieces with lemon juice; set aside.

In a bowl, mash remaining avocado half. Stir in chili peppers, egg, onion, the 1-1/2 teaspoons lemon juice, garlic and salt. Add beef and combine thoroughly (mixture will be moist).

With your hands, shape meat into 4 patties, each about 3/4 inch thick. Microwave a 10-inch browning dish or skillet on HIGH for 4-1/2 minutes. Carefully remove dish (the bottom is very hot) to a heat proof surface. Place patties in dish. Microwave, uncovered, on HIGH for 3 minutes. Drain off fat. Turn patties over. Microwave, uncovered on HIGH for 2 minutes or until juices run clear when patty is slashed.

Sprinkle each patty with 2 Tbsp of the cheese. Cover with wax paper and let stand for 5 minutes. Arrange patties on bottoms of buns and top each patty with lettuce leaves, tomato slice, and a few avocado slices. Cover with remaining buns.

Recipe Courtesy of The California Avocado Commission.