Chip and Dip Patties

1 pound ground beef
1/4 cup plus 2 tbsp. jarred tomatillo salsa
Salt and pepper
2 cups salted tortilla chips, ground in a food processor
1 pound tomatoes, chopped
1 avocado, chopped
1 tablespoon EVOO

1. In a large bowl, using your hands, combine the beef, 1/4 cup salsa and 1/4 tsp. each salt and pepper. Form the mixture into four 1/2-inch-thick patties. Coat in the tortilla chips, patting to adhere.
2. In a large, dry nonstick skillet, cook the patties over medium-low heat, turning once, until the chips are toasted and the meat is cooked to medium doneness, about 8 minutes.
3. Meanwhile, in another bowl, combine the tomatoes, avocado, EVOO and the remaining 2 tbsp. salsa; season with salt and pepper. Top the patties with the tomato-avocado salad

recipe source : Rachael Ray