- Season both sides of the burger with salt & pepper. Grill or Griddle to desired temperature.
- Meanwhile, place 2 slices of cotija on the griddle/flat top. Use a touch of pan spray to ensure the pieces do not stick. Cheese will brown and crisp, flip once to brown the opposite side as well. Cook less for gooey cheese, more for crispy.
- Fry the breaded avocado until browned & crispy. Remove from fryer, season, place on transfer plate to drain well.
- Toast the bun on the grill for a bit of smokiness or on the griddle/flat top with butter.
Place bun bottom on the plate
Schmear with 1 oz. of the Salsa Verde Aioli
Dollop of Pico de Gallo
The Perfectly Cooked Burger is next
Then one slice of the griddled cotija
Then Fried Avocado Slices
Another dollop of Pico de Gallo
Place the other slice of griddled cotija on next
Grab the Bun Top and give it the final schmear of Salsa Verde Aioli
Top the bun with just a bit of a tilt
Use a Wooden Skewer to make sure the Mexi-Cali Burger makes it to the table without toppling over
The Perfect Side dish:
Fry off a portion of Jr Sidewinders to extra crispy. As soon as they come out of the fryer give them a toss of Spiceology Chimichurri.