- 12 slices bacon, 4 slices chopped
- EVOO, for drizzling
- 1 small yellow onion, chopped
- 2 jalapeno chiles, chopped
- 4 cloves garlic, chopped
- 1 1/2 pounds ground beef
- 1 tablespoon sweet smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 tablespoon oregano, preferably mexican
- Salt and pepper
- 4 slices smoked or sharp cheddar
- 4 slices pepper jack
- 4 crusty burger rolls, split and toasted
- Lettuce leaves and red onion slices, for serving
- 1 cup tomato sauce
- 3 tablespoons pureed chipotle chiles in adobo sauce
- 2 tablespoons light brown sugar
- 2 tablespoons vinegar
- 1 tablespoon worcestershire sauce
Preheat the oven to 400 degrees . Place the 8 whole slices of bacon on a broiler pan. Bake in the oven until crisp, about 15 minutes.
In a skillet, heat a drizzle of EVOO over medium-high heat. Add the chopped bacon and cook until crisp, about 5 minutes. Transfer to paper towels to drain, leaving 2 tbsp. of the bacon fat in the pan. Add the yellow onion, jalapenno and garlic to the pan and cook until softened, 7 to 8 minutes. Let cool.
In a bowl, combine the beef, chopped bacon, onion mixture, paprika, cumin, coriander and oregano; season with salt and pepper. Form into 4 patties (making them thinner at the centers and thicker at the edges for even cooking). Add to the skillet and cook over medium-high heat, turning once, for 8 minutes for medium doneness. Add 1 slice of each cheese on top during the last minute or two of cooking.
Layer each roll bottom with a burger, 2 bacon slices, lettuce, red onion, Chipotle Ketchup and a roll top.
In a saucepan, combine all of the ingredients. Simmer over low heat until thickened, about 20 minutes. (Store in the refrigerator for up to 1 week.)