In a medium bowl combine the ground beef with salt pepper chipotle chile powder and cumin Mix gently with your hands until the seasonings are evenly distributed without overworking the meat

Divide the seasoned beef into eight equal portions and flatten each into a thin patty about four inches wide Keep the patties uniform so they cook evenly

Place four squares of cold American cheese in the center of four patties slightly overlapping to form a cheese disk Add a spoonful of the drained diced tomatoes and chiles or pico de gallo and a few slices of scallion on top of the cheese

Cover each filled patty with a second patty and press the edges together Pinch and fold the seam all the way around then gently smooth the outside into an even one inch thick disc A firm double seal helps prevent leakage

Heat the vegetable oil in a large skillet over medium heat or preheat a grill to medium and oil the grates Place the patties on the cooking surface and let them sear without pressing until a brown crust forms about four minutes

Flip the patties carefully and continue cooking until the second side is browned and the center is melted about three to five more minutes depending on desired doneness Remove the patties and let them rest briefly on a rack or paper towel lined plate

Assemble the burgers on toasted sesame buns from brands like Natures Own Arnold or Pepperidge Farm Add sliced tomato and avocado or a scoop of guacamole Spread chipotle mayonnaise on the bun to finish and serve immediately