Grilled Hamburgers with Guacamole and Chipotle Pico de Gallo

3 pound ground beef6 tablespoons dry panko (Japanese-style breadcrumbs)2 tablespoons salt1 tablespoon ground black pepper2 teaspoons ground cumin, optional8 slices caciotta cheese8 hamburger buns or Kaiser rolls1 cup guacamole8 Boston lettuce leaves, optional16 slices tomato, optional8 slices red onion (grilled, if desired), optionalChipotle Pico de Gallo1 cup medium-dice tomatoes (seeded before dicing)4 teaspoons minced red onion 1/2 teaspoon red wine vinegar 1/2 canned chipotle pepper, mincedSalt, to taste1 tablespoon cilantro, chiffonadePreheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coats are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.While the grill is heating make, combine the ground beef with the bread crumbs, salt, pepper, and cumin. Shape into 8 patties about 4 inches in diameter and 3/4 inch thick.Grill the beef until well marked, about 4-6 minutes. Flip the burgers over and grill until cooked through, about 4 minutes for medium, 6 minutes for medium-well.Place the cheese on the burgers the last 2 minutes of grilling and allow it to melt. Place the burgers on the buns.Serve the burgers dressed with pico de gallo, guacamole, lettuce, tomato and onion.For the Chipotle Pico de Gallo: Combine al the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to two days.Cook's note: You can substitute jalapeno Jack cheese for the caciotta if it is unavailable in your neighborhood grocery store.Serves eight.Nutrition values per serving: 843 calories, 52 g fat (26 g saturated), 41 g carbohydrates, 3 g fiber, 51 g protein, 162 mg cholesterol, 2,528 mg sodium."The Culinary Institute of America Grilling" (2006 Lebhar-Friedman Books, $35)