1. Prepare hamburger mixture: Blend eggs with a fork in a small bowl. Add garlic, cilantro, chili powder, salt and pepper and stir until mixed. Place ground beef in a large bowl, add egg mixture and breadcrumbs, and mix lightly with hands until just combined, being careful not to compact the meat.
2. Prepare hamburger filling: Place goat cheese in a small bowl. Slice cored tomato in half horizontally. One at a time, hold tomato halves over the kitchen sink squeeze gently and remove the seed pods using your fingertips. Finely dice the tomato. Add to the goat cheese. Add the California Avocado and the scallion. Mash ingredients with a fork until well mixed.
3. Form the hamburgers: Line a large baking sheet with waxed paper. Fill a small glass with water. Divide hamburger mixture into 2 equal-size balls per serving. Pat half the balls out into 3 1/2-inch rounds on the sheet. Divide the filling evenly between the rounds, using about 2 generous Tbsp. for each. Mound filling in the center and spread it only to within 1/4-inch of the edge. Brush rim of one patty with water. Pat out one of remaining balls into a 3 1/2-inch round. Place over one of the filled patties and press edges together to seal tightly. Press with palm to flatten the patty slightly. Repeat with remaining patties.
4. Grill the hamburgers: Preheat the barbecue to medium-high heat. Carefully brush or spray grate with oil. (Hamburgers also can be broiled or seared in a heavy skillet.) Grill hamburgers until browned, 4 to 5 minutes per side. Grill buns cut-side-down, on cooler part of grill until lightly browned.killet.) Grill hamburgers until browned, 4 to 5 minutes per side. Grill buns cut-side-down, on cooler part of grill until lightly browned.
5. Serve the hamburgers: Generously slather both sides of buns with Roasted California Avocado-Tomatillo Ketchup. Arrange hamburgers on buns. Transfer to a serving platter or individual plates. Accompany with optional lettuce and tomato slices.

Tomatillo Ketchup

1. Preheat oven to 400 degrees F. Line a small baking sheet with aluminum foil. Arrange the tomatillos, chile and scallions on the sheet. Drizzle oil over vegetables and turn until evenly coated.
2. Bake vegetables, turning occasionally, until browned. Scallions will take about 10 minutes; tomatillos and poblano about 30 minutes. When browned, transfer the scallions, tomatillos and juices to a food processor.
3. Place the poblano in a plastic bag to steam for 10 minutes to loosen the skin. Peel poblano and discard its veins and seeds. Taste poblano for spiciness and add as much as desired to processor. Peel and seed the avocado and add the avocado to the processor with the water.
4. Process until mixture is puréed. (Stop occasionally to scrape down the sides of the container.) Add cilantro and process until only fine flecks remain. Season with salt, to taste. Add more poblano, if desired, and purée. Strain ketchup through a fine sieve to eliminate seeds.
5. Place in a covered container and refrigerate for several hours to allow flavors to meld. Remove from refrigerator at least 30 minutes before serving.

Serving Suggestions:
The filled hamburger patties can be completely prepared a day in advance, covered and refrigerated. Remove from the refrigerator at least one hour before grilling.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

**20 grinds of a peppermill equals about ¼ tsp. freshly ground pepper.