Tex Mex Bacon Queso Burgers

We had spring fever in a BIG way this past weekend (as you can see from above pic)! I think I eat burgers about 2 times a year, but I was so ready for a grilled burger that I went all out. This Tex Mex burger (from Rachel Ray Magazine 2012) is everything you dream about in a burger: the meat is flavored with garlic, cooked bacon, onion, pureed chipotle peppers and Worcestershire sauce and formed into patties. Instead of being topped with sliced cheese, the burger is slathered in homemade Queso sauce then garnished with pickled jalapeno pepper slices, tomatoes, lettuce, more onion and “even more” bacon. Of course, you can mix and match toppings of your choosing. Just one luscious bite and you are oblivious to everything going on around you. This is Utopia on a bun. Big, sloppy, messy and loaded; but isn’t that what makes a good burger? Based on those standards, I’d rate this one “5 napkins,” and a happy face  :)

Pic above does not include Queso sauce ingredients, which is shown in another pic below.

Preheat and clean grill.

Finely chop onion. Mince garlic. Puree chipotle peppers. (I would highly recommend that you taste test the adobo sauce in the can of chipotle peppers to help determine the heat level you want in your burgers – 1 or 2 Tablespoons of the pureed peppers.)

Ignore the sour cream and other items in background - that was for another recipe.

For garnish: slice red onion, slice tomato, and chop some cilantro (if using). Garnishes are mix and match and you can use any combination, or all – it's totally up to you.

If using a block of cheese, shred (or cut into cubes). I’m not a fan of Cheddar cheese in sauces because of the grainy texture. I used a mix of Colby and Jack cheeses. However, for a more authentic flavored Queso sauce, next time I would go with a block of Land O’ Lakes white American, or Asadero or Chihuahua cheese (which are the melting cheeses used in Mexican restaurants, but not always easily available, depending on region).

Preheat oven to 375° F. On broiler pan, or baking sheet with wire rack, cook bacon 10 to 12 minutes, or until nice and crispy. (You will probably have to cook it up in 2 batches.) You will be dividing up the bacon; some of it will be crumbled (to go in the meat mixture); the balance you will leave whole (to top off the burger). I crumbled 8 to 10 slices, and reserved the rest for the top. You can decide what ratio of chopped and whole works best for you.

In large bowl, combine beef, crumbled bacon, chopped onion, garlic, chipotle puree and Worcestershire sauce. Season with salt and pepper. Divide the mixture into 5 to 6 balls, and gently press into patties. Drizzle patties with olive oil. Grill 5 to 7 minutes per side (depending on size of patties) for medium doneness. (USDA recommends an internal temperature of 160° F. for ground beef.) Just before burgers are done to your liking, toast the buns on the grill.

Meanwhile, prepare the Queso sauce. 

In small saucepan, over medium heat, melt butter. Whisk in flour and cook 1 minute. 

Slowly whisk in milk. 

Stir in the cheese and stir until melted. 

Add well-drained tomatoes, stir well to combine. Reduce heat to simmer, stirring occasionally, until ready to serve.

And now it’s time to put it all together. Line bottom of bun with lettuce, top with burger patty, slather with Queso sauce, add a slice of red onion and a slice of tomato, add 1 or 2 slices of bacon and top with some pickled jalapeno peppers. Other optional garnishes include: corn chips and cilantro. (I left the corn chips out, as I didn’t feel it added any value to the taste and texture of this burger.)


And, there you have it! A thing of beauty!

TEX MEX BACON QUESO BURGER
Source: Rachel Ray Magazine 2012
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pound package bacon, divided
• 1-1/2 to 2 pounds lean ground beef
• 3 to 4 Tablespoons finely chopped onion
• 2 cloves garlic, minced
• 1 to 2 Tablespoons pureed chipotle peppers (in adobo sauce)
• 2 Tablespoons Worcestershire sauce
• Salt and pepper, to taste
• Olive oil, for drizzling
• 5 or 6 burger buns, split

Queso Sauce:

• 3 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups cheese, shredded or cubed (Recommended Land O’ Lakes white American, Asadero, or Chihuahua); however, Cheddar or even Velveeta can be substituted
• 1 (14-ounce) can Ro-Tel diced tomatoes with green chiles, well drained

Toppings:

•  Lettuce
• Red onion, sliced
• Tomato, sliced
• Pickled jalapenos, sliced
• Crisp, yellow corn chips, optional
• Cilantro, optional

DIRECTIONS:

1. Preheat and clean grill.
2. Preheat oven to 375° F. On broiler pan, or baking sheet with wire rack, cook bacon 10 to 12 minutes,
    or until nice and crispy. Cook all the bacon. Crumble 8 to 10 slices (to mix in with beef). Leave the rest
    whole, to garnish the burgers.
3. In large bowl, combine beef, crumbled bacon, chopped onion, garlic, chipotle puree and
    Worcestershire sauce. Season with salt and pepper. Divide the mixture into 5 to 6 balls, and gently
    press into patties. Drizzle patties with olive oil. Grill 5 to 7 minutes per side (depending on size of
    patties) for medium doneness. (USDA recommends an internal temperature of 160° F. for ground
    beef.) Just before burgers are done to your liking, toast the buns on the grill.
4. Meanwhile, prepare the Queso sauce. In small saucepan, over medium heat, melt butter. Whisk in
    flour and cook 1 minute. Slowly whisk in milk. Stir in the cheese and stir until melted. Add well-
    drained tomatoes, stir well to combine. Reduce heat to simmer, stirring occasionally, until ready to
    serve.
5. Line bottom of bun with lettuce, top with burger patty, slather with Queso sauce, add a slice of red
    onion and a slice of tomato, add 1 or 2 slices of bacon and top with some pickled jalapeno peppers.
    Other optional garnishes include: corn chips and cilantro.