Pre-heat the broiler.
Arrange the chilies on a broiler pan and broil, turning occasionally, until blackened all over, about 10 minutes. Transfer to a bowl, cover and let stand for 5-10 minutes. Peel and discard the stems and seeds.
While the chilies are broiling, in a medium size skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain, reserving about 2 tablespoons of the bacon fat; crumble the bacon.
Pre-heat the oven to 425°F. Pre-heat a grill or grill pan to medium-high.
In a large bowl, combine the biscuit mix with 1/2 cup water and whisk until a dough forms. Mix in the cheese, chives, mustard, honey, bacon and reserved bacon fat. Spoon eight equal mounds of the biscuit dough onto a baking sheet and bake until golden, 10 minutes. Let cool for 2 minutes, then transfer to a rack and let cool completely; split.
Meanwhile, in a medium size saucepan, combine the tomatillos, onion and garlic; season with salt and pepper. Cook over medium-high heat until the onions and tomatillos are softened, 8-10 minutes.
In a medium size bowl, combine the beef, beer, Worcestershire sauce, chili powder, grill seasoning, paprika, cumin, coriander and oregano. Shape into eight patties, about 1 1/2-inches thick. Add to the grill and cook, turning once, for 5 minutes for medium-rare doneness.
Using a food processor, puree the tomatillo mixture, chilies, cilantro, lime peel and lime juice; season with salt and pepper.
Top each biscuit bottom with a little shredded lettuce, a beef patty, some tomatillo ketchup and a biscuit top; secure with toothpicks.