Jalapeno, Avocado and Bacon Burgers |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A recipe from Rachael Ray. This is a burger from Bar Annie resraurant in Houston. It's a half-pound patty. So feel free to do small patties ;) Ingredients:
6 jalapeno chiles |
6 slices bacon |
3 lbs ground chuck |
salt and pepper |
1/2 cup queso fresco, crumbled or 1/2 cup feta or 1/2 cup goat cheese |
1/2 cup mayonnaise |
1/4 cup buttermilk |
2 tablespoons extra virgin olive oil |
2 avocados, pitted and thinly sliced |
1 bunch cilantro, chopped |
1/2 onion, thinly sliced |
6 hamburger buns, split |
Directions:
1. Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.
2. Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.
3. In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.
4. In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.
5. In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.
6. Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.
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