Split and toast rolls. Heat broiler or griddle pan over medium-high heat or an outdoor grill.
Mix meat with salt, pepper, cumin, coriander, steak sauce, grated onion and garlic, and mix to combine. Form 4 thick oval-shaped burgers, each about an inch thick and about 6 inches long. Drizzle burgers with EVOO and broil or grill meat 12-15 minutes to cook through to medium. Melt cheese over the burgers during the last few minutes of cook time.
In separate bowls, combine the ingredients for the guacamole and the salsa.
Place each burger on a bun half and serve open-faced, topped with guac and salsa.