Tuesday, April 3, 2012
Tex-Mex Bacon Cheeseburgers, via Rachel Ray
Saw these in this month's issue and felt the need to share. I don't know how many calories they have and I. don't. care. These will be a reward for me when I accomplish my work-out goals this summer!
If you get a chance to try these before I do, make sure to comment here and let the rest of us know how you liked them!
Tex-Mex Bacon Cheeseburgers
12 slices good-quality smoky bacon, 4 slices finely chopped and 8 left whole
1 1/4 lbs. 80% lean ground beef
3-4 tsp. grated onion
2 cloves garlic, finely chopped or minced
2 Tbsp. pureed chipotle in adobo sauce
2 Tbsp. worcestershire sauce
Salt and pepper
Vegetable oil, or extra virgin olive oil, for drizzling
3 Tbsp. butter
2 Tbso. flour
1 C milk
1 1/2 C shredded cheddar cheese
1 can (14 oz.) diced tomatoes with green chilies, well drained
Rolls and Toppings
4 soft burger rolls, split
Crisp yellow tortilla chips
Chopped onion, tomato, cilantro and pickled jalapeno
1. Arrange the 8 whole bacon slices on a broiler pan and bake at 375 degrees until crisp, 10 to 12 minutes.
2. Meanwhile, preheat a cast-iron skillet or griddle over medium-high heat. Combine the beef, chopped bacon, grated onion, garlic, chipotle puree and worsestershire; season with salt and pepper. Form into 4 patties (thinner at the center); drizzle with oil. Grill the burgers for 5 minutes on each side for medium done.
3. Make the queso sauce: in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk. Stir in the cheese to melt. Stir in the tomatoes.
4. Place the burgers on the bun botms and top with the queso sauce, criss-crossed bacon strips, corn chips, remaining toppings and bun tops. Serve extra sauce on the side.
Serves 4, obviously.