Rachael Ray’s Tex-Mex Bacon Cheeseburgers with Chipotle Ketchup
Rachael Ray’s Tex-Mex Bacon Cheeseburgers with Chipotle Ketchup
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  • Chipotle Ketchup:
  • 1 cup tomato sauce
  • 2 tablespoons light brown sugar
  • 3 tablespoons chipotle in adobo paste, pureed
  • 2 tablespoons cider or wine vinegar
  • 1 tablespoon Worcestershire sauce
  • Burgers:
  • 12 slices bacon, 4 slices fine chop
  • A drizzle of extra virgin olive oil (EVOO)
  • 1 small onion, chopped
  • 2 jalapeno peppers, chopped
  • 4 cloves garlic, chopped
  • 1 ½ pounds ground beef
  • 1/2 tablespoon cumin, half a scant palmful
  • ½ tablespoon ground coriander, half a palmful
  • 1 tablespoon smoked sweet paprika, a scant palmful
  • 1 teaspoon Mexican oregano
  • 4 slices smoked cheddar or sharp cheddar
  • 4 slices Pepper Jack cheese
  • 4 crusty burger rolls, split and toasted
  • Lettuce and red onions

Place ketchup ingredients in small pot and simmer 20 minutes over low heat to thicken. Bake 8 slices of bacon on slotted pan to crisp in hot oven at 375.

Heat a drizzle of EVOO in skillet, add bacon and crisp then remove to paper towel lined plate to drain, leave 2 tablespoons drippings in pan. Cook onions, jalapenos and garlic in pan and cook to soften 7-8 minutes, cool. Place meat in bowl, add bacon, cooled onions and jalapenos, cumin, coriander, paprika, oregano, salt and pepper. Form 4 patties and cook in skillet over medium high heat 8-12 minutes turning once for medium to well done. Melt cheeses over top last minute or 2 – 1 slice of each.

Place burgers on buns, top with bacon, lettuce, onions, chipotle ketchup.

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