cheeseburger
chipotle
dinner
tex-mex
spicy
burgers
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This spicy, south-of-the-border-inspired burger is seriously stacked.

Rach likes to serve these with her Taco-Tots.

Ingredients

  • ½ cup sour cream
  • ⅓ cup ketchup
  • ¼ cup pickled jalapeño slices, finely chopped
  • 1 small handful cilantro, finely chopped
  • 12 slices meaty bacon
  • 1 ½ pounds 80% lean ground beef
  • Salt and pepper
  • 1 ½ teaspoons ground cumin, or half a palmful
  • 3 tablespoons grated onion
  • 2 cloves garlic, grated or pasted
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons pureed chipotle in adobo, or Chipotle Tabasco
  • 1 tablespoon olive oil, or safflower oil or canola oil
  • 8 slices Pepper Jack cheese
To serve:
  • Gem Romaine or leaf lettuce
  • Sliced tomatoes
  • Thinly sliced red or white onions
  • 4 hamburger rolls, sesame seed or plain

Yield

Serves: 4

Preparation

Heat oven to 375˚F.

In a small bowl, combine sour cream, ketchup, pickled chopped jalapeño peppers and cilantro.

Bake the bacon on wire rack-lined baking sheet to crisp, 17-18 minutes. 

In a large bowl, combine beef, salt and pepper, cumin, grated onion, garlic, Worcestershire and chipotle. Form 4 patties from the beef mixture, thinner at center than edges for even cooking. 

Heat a cast-iron skillet or griddle pan over medium-high. Add oil, one turn of the pan. Add the patties and cook, turning occasionally, for 7-8 minutes. Melt 2 slices of cheese on each patty for the last minute or so. 

Pile burgers on buns with bacon, lettuce, tomato, onions and special sauce. Serve with Taco-Tots and ketchup or taco sauce.