I’m a loyalist. And for that reason, I will always come back to you. Yes, bacon, I’m speaking to you. But we reunite under the most joyous of occasions: this cheeseburger. Er, bacon cheeseburger. How could I?
I don’t know about you, but I probably wouldn’t eat a cheeseburger (or any burger for that matter) without bacon. For me, it’s just a must have. You know, how peoples’ ‘must haves’ include 4 bedrooms, 3 1/2 bathrooms and picket fence? My must have is bacon. It’s just how it is.
Let me get to the real meat of this burger: each individual component marries beautifully. Just like me and bacon. I mean, seriously though. Avocado. Bacon. Sauteed onions and jalapenos. Jalapeno white cheddar cheese. Words just simply don’t do this burger justice. Not to mention the very best part of the burger (yes, I’ve been holding out on you this whole time): the special sauce. Trademarked by my sous chef, this sauce is unbelievable. Probably for any burger. But all I can speak to is this one and it’s amazing. Think beautiful simplicity.
Anyway let’s put on our construction hats, because we are going to build a bad ass burger.
Jalapeno & Onion White Cheddar Burgers with Bacon & Avocado:
- 1 lb. ground beef (we used 93% lean meat)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 tablespoon Worcestershire sauce
- 4 ounces jalapeno white cheddar cheese- or enough slices to cover your burger patties (or pepperjack, etc.)
- 1 avocado
- 5 slices thick-cut applewood smoked bacon
- 2 jalapenos, sliced
- 1/2 large onion, sliced
- Romaine lettuce
- Ripe tomato
- Secret sauce… (equal parts mayonnaise and ketchup, mixed until smooth)
Alright, let’s begin with the bacon. No, no, no. This isn’t a coincidence. It’s strategic – take my word for it. In a large skillet, cook the bacon until beautifully crisp.
Remove from heat and reserve several tablespoons of bacon fat.
Then, let’s turn to the ground beef. In a large bowl, combine the ground beef with salt, pepper, cumin, garlic powder, oregano and Worcestershire sauce.
Be sure to massage until combined evenly (but without over-mixing the meat). Create burger patties (we made about three large ones with the one pound).
Slice the jalapeno and onion.
Re-heat your large saute pan (reserved bacon fat included) and add the onion and jalapeno.
Let caramelize to a gorgeous golden-brown and set aside.
While the skillet is still hot, add the burger patties and cook for 7-8 minutes on each side for medium.
In the meantime, we’ll make the secret sauce. Equal parts mayonnaise and ketchup (and trust me, don’t skimp!). This is so so so good on the burger. My sous chef underestimated me on this one (and it’s his sauce!) and we (I stress we) finished it.. Anyway, mix it up until creamy and smooth.
About 4-5 minutes before the burger is finished add your cheese.
If so desired, toast your bun while the cheese melts. It’s all about multi-tasking!
By now, the burgers should be finished and we can begin our beautiful construction project. Begin by adding the special sauce to the bun. Then, slice the avocado and place atop the sauce.
Follow with your cheeseburger, jalapenos and onions… You know how this goes, I don’t need to walk you through it.
My friends, this is delicious. We are going betray our wine habit (but not our bacon) for this bad boy. So, grab your favorite beer and dig in.
Cheers!
