Finely chop the chipotle peppers and mince the garlic.

In a small bowl, combine chipotle peppers, adobo sauce, minced garlic, Mexican crema, and mayonnaise.

Mix well until combined and set aside to create Chipotle Crema.

Mash the Hass avocado lightly.

In a small mixing bowl, combine mashed avocado and lime juice.

Season with salt to taste and set aside to create Avocado Spread.

In a large bowl, combine ground chuck, adobo sauce, salt, and pepper.

Mix gently to avoid over-compacting the meat.

Divide the mixture into 4 equal portions.

Form each portion into patties that fit the size of the sesame seed buns.

Heat a large skillet over high heat or preheat the grill.

Cook patties for about 3 minutes on one side, then flip.

Top each burger with thin strings of Oaxacan cheese.

Cover the skillet with aluminum foil to melt the cheese.

Cook until the burgers reach medium-rare doneness, approximately 3 to 4 minutes.

Toast the sesame seed buns lightly.

Spread Chipotle Crema on the cut sides of the toasted buns.

On the bottom bun, layer corn tortilla chips.

Place the cheese-topped patty on top of the tortilla chips.

Add thin slices of red onion and a generous amount of Avocado Spread.

Sprinkle minced papalo leaves (or cilantro and watercress mixture) over the avocado.

Cover with the top bun and serve immediately.