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

Queso Sauce

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. 

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