Gently shape the 10 oz ground beef into a beef patty about 3/4" thick, being careful not to overwork. Make a shallow dimple in the center with your thumb to help it cook evenly. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook Patty

Heat a skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, place the patty on the hot surface. Cook for 4–5 minutes without moving to develop a crust. Flip and cook an additional 3–4 minutes for medium (adjust time for desired doneness). During the last minute of cooking, place the pepper Jack cheese slice on top of the patty and cover the pan briefly to melt the cheese.

Toast Bun

While the patty rests for 2–3 minutes after cooking, spread 1 tsp butter on the cut sides of the bun and toast cut-side down in the skillet for 30–60 seconds until golden.

Guacamole

In a small bowl, scoop the flesh of 1/2 a ripe avocado and mash lightly with a fork so it's still slightly chunky. Stir in 1/2 tablespoon lime juice, 1/4 tsp salt, 1/4 tsp minced garlic, 1 tablespoon finely chopped cilantro, and 1/4 of a seeded and finely chopped jalapeno. Taste and adjust salt or lime as needed. Keep chilled until assembly.

Pico de Gallo

Combine 1/2 diced roma tomato, 1/4 small white onion (finely diced), 1 tsp chopped cilantro, 1/4 minced jalapeno, 1/2 tablespoon lime juice, and 1/8 tsp salt in a small bowl. Mix and let sit for 5–10 minutes to meld flavors. Drain any excess liquid before using to prevent soggy bun.

Assembly & Toppings

Spread a generous layer (about 2–3 tablespoons) of prepared guacamole on the bottom half of the toasted bun.

Place the hot pepper Jack–topped patty on top of the guacamole.

Spoon 1–2 tablespoons of pico de gallo over the melted cheese on the patty.

Scatter 1/4 cup crispy tortilla strips over the pico for crunch.

Top with 6 pickled or fresh jalapeno slices, then cap with the top bun. Serve immediately so the tortilla strips remain crisp.