Southwest Orange Chili-Crusted Navajo Burgers with Cactus Cole Slaw served in between Indian Fry Bre

Ingredients

• 1/2 cup chopped Nopalitos * (tender cactus, see below)
• 1/3 cup chopped red bell pepper
• 3 cups green cabbage, shredded
• 1/4 cup red cabbage, shredded
• 2 tablespoons cilantro, finely chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons sugar
• 1/4 cup mayonnaise
• 2 teaspoons Tabasco Chipotle Pepper Sauce
• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups warm water
• 1 cup vegetable oil
• 3 garlic cloves, minced
• 1 jalapeño, cored, seeded, and minced
• 2 teaspoons cracked black peppercorns
• 1/4 teaspoon ground cinnamon
• 3 tablespoons chili powder
• 2 1/2 pounds ground chuck
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1 4 oz. can roasted diced green chiles
• 1/2 cup onion, minced
• 3 oz. crumbled corn tortilla chips
• 4 oz queso fresco cheese, crumbled
• Vegetable oil, for brushing on the grill rack
• 1 California Avocado, peeled, seeded, quartered and sliced
• 2 navel oranges, cut the peel and white pith from the orange, and cut between the membranes to release the segments