Prepare a grill for medium indirect heat and lightly oil the grates so the patties cook evenly and do not stick.

Mash the avocados with sour cream, hot sauce, lime juice, Crystal Worcestershire Sauce, salt, and pepper until creamy, then fold in chopped cilantro and set aside.

Combine bell peppers, onion, jalapeno, vegetable oil, chile powder, salt, and pepper in a bowl and toss until fully coated.

Mix the ground beef with chile powder, Crystal Worcestershire Sauce, salt, and pepper, then shape into four patties without overworking the meat.

Place the vegetables in a grill basket over direct heat, tossing often until tender and lightly charred.

Move vegetables to indirect heat and grill the patties over direct heat until marked, then flip and add a slice of Tillamook Pepper Jack Cheese to each one.

Warm the burger buns until soft and lightly toasted.

Spread the fresh guacamole generously on both bun halves, place a cheesy patty on each, then top with the sizzling fajita vegetables and close the burger.