Tex-Mex Bacon Cheeseburger wtih Chipotle Ketchup

Tex-Mex Bacon Cheeseburger wtih Chipotle Ketchup
  • 4Servings


  • 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

Chipotle Ketchup

  • 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.

Chipotle Ketchup

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.)