It’s Grillin’ Season! How About Some Unforgettable Jalapeño Bacon Cheddar Cheeseburgers?

It’s Grillin’ Season! How About Some Unforgettable Jalapeño Bacon Cheddar Cheeseburgers?

It’s Grillin’ Season! How About Some Unforgettable Jalapeño Bacon Cheddar Cheeseburgers?

 

Memorial Day means barbecuing at our house.

This year we took it easy and merely grilled some dogs. However, we did get a tad fancy by sticking them on a skewer and spiral cutting them to allow more surface area to bask in the smoky flavor of the grill and soak up the mustard. And they were yummy!

 

Grilling Season Is Here: Spiral cut hotdog

 

Chicago-style dogs with mustard, diced onions and relish were what most of us ate.

There was one rebel amongst us though <coughLOGANcough> who used . . . okay I’m just going to say it . . . ketchup!

Oh the shame of it all!

Add tomato wedges, sure, but ketchup is a no no in these parts.

Did you know that SuperDog, which, for those of you who aren’t from around here, is a local, legendary hotdog drive-in, refuses to put ketchup on a hotdog? It’s true. If someone orders their dog with the red stuff, they bring the bottle out to them to make them do the dirty work. They want no part of that whole hotdog corruption scene.

All other corruption, however, is readily accepted. We are from Illinois, after all.

 

Grilling Season is Here: The right way to eat a hotdog as a Chicagoan

 

We may have done this, also, which was wrong, yes, but somehow, oh-so-right!

 

Grilling Season is Here: The wrong, but oh-so-right way to eat a hotdog

 

Okay, but back to the topic at hand – the jalapeño bacon cheddar cheeseburgers.

The day after our hotdog fest, we moved on to burgers.

These particular burgers are so moist and delicious that I believe I groaned a little with the first bite. Honestly, it’s the combination of the tangy, creamy ranch sauce and the sweet, smoky coffee and Worcestershire glaze that puts them over the top. When you take a bite, the cool tang of the ranch hits you first, followed by the hot kick of the jalapeños, and sweetness of the glaze, and your taste buds are in heavenly overload.

It does take some time, though, to make these works of art. They’re well worth the investment, however. You’ll be oohing and ahhing about them for days.

These are so good, as a matter of fact, they’d make some mighty impressive “folks-are-comin’-for-suppa-quality” burgers. You’ll have your guests all groaning from the first bite as well!

Before I get in to the recipe, let me just remind you about the two basic rules of burger-making that my friend, Ina, taught me:

1. Don’t overwork the meat. Use a fork to gently mix the ingredients, then gently roll them into balls and, with a light touch, shape them into burgers.

2. Don’t press down on the grilling burgers. All you’re doing is squeezing out all of the flavorful juices, and you don’t really want to do that, do you?

So, now we’re finally ready to proceed.

Here’s how you make these decadent bacon burgers.

 

Recipe courtesy of: Epicurious.com

Ingredients:

Spicy Ranch Sauce

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup chopped fresh cilantro
  • 6 tablespoons fresh lime juice
  • 4 green onions, finely chopped
  • 2 tablespoons minced seeded jalapeño chile
  • 1/2 teaspoon cayenne pepper

Burgers

  • 2 pounds ground beef
  • 1 small onion, chopped (about 1 1/4 cups)
  • 1/4 cup chopped fresh parsley (I used cilantro)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chopped seeded jalapeño chile
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper

Worcestershire-Coffee Glaze

  • 1/3 cup light corn syrup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 teaspoon instant coffee crystals
  • 2 teaspoons (packed) golden brown sugar
  • 3 tablespoons butter
  • 16 bacon slices
  • Nonstick vegetable oil spray
  • 8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
  • 8 lettuce leaves
  • 2 cups coarsely shredded sharp white cheddar cheese (I used sliced orange cheddar. Did you know it’s dyed that color?)
  • Assorted additional toppings (such as tomato, avocado, and grilled onion slices)

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburger ingredients

 

Directions:

For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper. (For those of you who are genetically pre-disposed to think that heavenly cilantro tastes like soap, you can either skip it, or replace it with parsley. Don’t worry. It’s not your fault that your taste buds have bad taste.) (Have I mentioned that I love that no one can throw things at me over the internet?)

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburger ranch dressing

 

For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburger meat mixing

 

Gently roll the meat into 8 balls.

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - burger formation

 

And then gently form them into patties. Don’t press too hard. You don’t want rock burgers. You want burgers that rock.

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - burger formation

 

For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - making the glaze

 

Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - makin' the bacon

 

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze.

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - grilling with the glaze

 

Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. (You can use slices or shredded, white or regular cheddar.)

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - adding the cheddar

 

Place some sauce, then 1 burger on each bun bottom.

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - adding the delectable ranch sauce

 

Top each with 2 slices bacon and desired additional toppings.

As good as this looks, it tastes even better! But let’s not stop here.

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - topping it with BACON!

 

How about a little tomato . . .

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - adding a tomato to make it seem healthy

 

And seasoning . . .

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - giving it some flavor

 

And then some creamy, sliced avocado is definitely in order . . .

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - stacking on the avocado

 

And then that lone slice of lettuce so we can pretend this mountain of a bacon-laden, sauced-up burger is actually healthy . . . Frankly, with all of these added veggies, let’s just consider it a salad with a little meat and bread on the side. Feel better?

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - and adding the lettuce so we can pretend it's kind of a salad

 

Cover with bun top. Serve with remaining sauce.

And, voila!  A burger fit for a jalapeño and bacon-loving king!

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - pictures speak louder than words

 

Just look at all of that yumminess!

 

Grilling Season is Here: Jalapeño and bacon cheddar cheeseburgers - Oh yeah, baby!

 

Here’s the printable version of the recipe:

 

Jalapeño and Bacon Cheddar Cheeseburgers

Serves 8
Website Epicurious
Deliciously decadent cheeseburger with a jalapeño ranch dressing and a coffee glaze that keeps the burger oh-so-moist.

Ingredients

  • 1 cup mayo
  • 1 cup sour cream
  • 1/2 cup chopped, fresh cilantro
  • 6 tablespoons fresh lime juice
  • 4 green onions (finely chopped)
  • 2 tablespoons minced seeded jalapeño
  • 1/2 teaspoon cayenne pepper
  • 2lb ground beef
  • 1 small onion (chopped (about 1 1/4 cups))
  • 1/4 cup fresh parsley (chopped)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon jalapeño (chopped and seeded)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup light corn syrup
  • 2 tablespoons ketchup
  • 1 teaspoon instant coffee crystals
  • 2 teaspoons light brown sugar (packed)
  • 3 tablespoons butter
  • 16 bacon slices
  • Nonstick vegetable spray
  • 8 Hamburger buns
  • 8 lettuce leaves
  • 2 cups coarsely shredded white cheddar cheese
  • 2 tablespoons Worcestershire sauce

Directions

Step 1
For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
Step 2
For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
Step 3
For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
Step 4
Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
Step 5
Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.

 

Without a doubt, this is the best burger I’ve ever made! (And I’ve made some pretty good burgers if I do say so myself!) I keep coming back to bask in their glory each and every year. You have to give them a whirl!

Written by Becky


Website:

2 Comments
  • Patty from MMC says:

    Love Super Dawg! Portillo’s also doesn’t do ketchup, unless you ask. In my opinion, you can’t get any better food anywhere else -Chicago is tops!


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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