Taco Salad Burger

1 tbsp Butter
1 tbsp Olive Oil
½ cup plus 1 tbsp chopped Red Onion
2 tbsp minced Garlic
1 Cup Olives
1 Cup Red Kidney Beans
3 lbs Ground Beef Hamburger (80/20)
¼ Cup Taco Seasoning
Cheddar Cheese
2 Large Avocados
1 Lime (1/2 tsp Lime Zest and 1 tbsp Lime juice)
1 ½ tbsp chopped Cilantro
1 ½ tsp McCormick California Style Garlic Salt with Parsley
Sesame Hamburger Buns
Hidden Valley Ranch Dressing
2 Roma Tomatoes
Baby Arugula
Frito chips

For Burgers: In a sauté pan heat butter and oil. Add ½ cup of red onions and cook until translucent. Then add minced garlic cook for 1 minute and then set aside to cool.
Put drained olives and drained/cleaned red kidney beans in a bowl and mash a few times. Add in cooled red onion mix, hamburger and taco seasoning. Mix until well incorporated. Shape the meat into 6 round uniform patties about 1 inch thick.
Heat gas grill to 500 degrees, add burgers to grill for sear, and then lower the temperature to 350 degrees. Place burgers on direct heat for 5 minutes then flip onto the indirect heat for 5 minutes. Once the burgers are done place a piece of cheese on each burger and heat until melted.
For guacamole: In a bowl mash avocados. Add 1 tbsp red onion, lime zest and juice, cilantro, garlic salt and mix well.
To assemble burger from bottom to top: place ranch on the bottom bun, then top with guacamole, tomatoes, burger, arugula, Fritos and then put some more ranch on the top bun. And Enjoy.