Preheat the broiler. Arrange the chiles 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 to 10 minutes. Peel and discard the stems and seeds.
While the chiles are broiling, in a medium 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.
Preheat the oven to 425 degrees . Preheat 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 8 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 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 to 10 minutes.
In a medium bowl, combine the beef, beer, Worcestershire sauce, chili powder, grill seasoning, paprika, cumin, coriander and oregano. Shape into 8 patties, about 1 1/2 inches thick. Add to the grill and cook, turning once, for 5 minutes for medium-rare.
Using a food processor, puree the tomatillo mixture, chiles, 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 a toothpick.
