Tex-Mex Bacon Cheeseburgers

by Rachael Ray Show Staff 3:00 AM, November 12, 2012

Aired November 12, 2012

Serves 4
For the Chipotle Ketchup:
1 cup tomato sauce
2 tablespoons light brown sugar
3 tablespoons chipotle in adobo paste, pured
2 tablespoons cider or white wine vinegar
1 tablespoon Worcestershire sauce
12 slices bacon, 4 slices finely chopped
A drizzle of EVOO Extra Virgin Olive Oil
1/2 small onion, chopped
2 jalapeo peppers, chopped
4 cloves garlic, chopped
1 1/2 pounds ground beef
1/2 tablespoon cumin, half a scant palmful
1/2 tablespoon ground coriander, half a palmful
1 tablespoon smoked sweet paprika, a scant palmful
1 teaspoon Mexican oregano
4 slices smoked or sharp cheddar
4 slices Pepper Jack cheese
4 crusty burger rolls, split and toasted
Lettuce and red onions, for topping

Place ketchup ingredients in a small pot and simmer 20 minutes over low heat to thicken.

Heat oven to 375F and bake 8 slices of bacon on slotted pan to crisp.

Heat a drizzle of EVOO in a skillet, add chopped bacon and cook to crisp. Remove to a paper towel-lined plate to drain, leaving 2 tablespoons drippings in the pan. Cook onions, jalapeos and garlic in the drippings to soften, 7-8 minutes. Let cool.

Place meat in bowl, add chopped bacon, cooled onions and jalapeos, cumin, coriander, paprika, oregano, salt and pepper. Form 4 patties and cook in the skillet over medium-high heat 8-12 minutes, turning once, for medium to well-done. Melt 1 slice of each cheese over each burger during the last minute or 2.

Place burgers on buns, top with bacon slices, lettuce, onions and chipotle ketchup.