Ingredients

• 2 6-inch long oval-shaped rolls, such as club rolls or small sub rolls
• 2 pounds ground sirloin
• Salt and pepper
• A palmful of cumin
• A palmful of coriander
• About 1/3 cup steak sauce, such as A-1
• 3 to 4 tablespoons grated onion, about 1/2 medium onion
• 4 cloves garlic, grated or minced
• EVOO – Extra Virgin Olive Oil, for drizzling
• 1 1/2 cups shredded yellow sharp cheddar cheese
• For the Guacamole:
• 1 ripe Haas avocado, seeded, scooped from peel and mashed
• 1 clove garlic, grated or minced and pasted
• Juice of 1 lemon
• 3 to 4 tablespoons grated onion
• 1 small jalapeño or serrano pepper, seeded and finely chopped
• Salt, to taste
• For the Pico de Gallo:
• 4 small plum or Roma tomatoes, seeded and chopped
• 1 small jalapeño or serrano pepper, seeded and finely chopped
• 1/2 small red onion, finely chopped
• A generous handful cilantro or flat-leaf parsley, finely chopped
• Juice of 1 lime
• Salt