Smoke and Fireworks Bacon-Wrapped Chipotle Burgers

by Rachael Ray Show Staff 3:00 AM, July 4, 2011

Aired July 4, 2011

Serves 6
12 slices good quality smoky bacon
For the BBQ Sauce:
1 cup ketchup
2 large cloves garlic, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 teaspoon smoked sweet paprika, 1/3 palmful
Coarse black pepper
1 small red onion, sliced and rings separated
Juice of 1 lime
2 pounds ground sirloin or turkey
2 tablespoons pureed chipotle in adobo sauce
2 tablespoons Worcestershire sauce
EVOO - Extra Virgin Olive Oil, for drizzling
12 slices yellow cheddar cheese
12 burger buns, split
Finely chopped crisp lettuce

Preheat oven to 350F. Par-bake bacon 10 minutes on a slotted pan or on cooling rack set over baking sheet to render some of the fat. Cool to handle.

Combine BBQ sauce ingredients in a small pot. Bring to a bubble and reduce heat to low, cook 15-20 minutes to thicken.

Place onion rings in a bowl and dress with salt, pepper and lime juice.

Combine meat with chipotle, Worcestershire, salt, pepper and a drizzle of oil. Form 6 patties.

Heat a double-burner griddle or flat side of a grill pan over medium to medium-high heat.

Cross 2 slices of bacon on a work surface, place a burger on top of the X and wrap bacon up and around burger. Repeat to wrap all 6 burgers. Cook burgers seam-side down until bacon is crisp, about 6 minutes. Flip and cook burgers 6 minutes more. Top burgers with cheese in last minute or so, cover with loose foil tent to melt.

Arrange a little lettuce on a bun bottoms and top with burger patties, BBQ sauce, onions and bun tops.