Jalapenoavocadoandbaconburgers Recipes

JALAPENO, AVOCADO AND BACON BURGERS

Steps:

• Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.
• Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.
• In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.
• In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.
• In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.
• Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.

JALAPENO BACON CHEESEBURGERS

Steps:

• In a bowl, combine ground beef and seasonings well, but don't overwork the meat! Form 2 patties out of the mixture.
• Grill burgers to your liking.
• Just before you take the burgers off the grill, top each burger with the jalapeno slices, a cheese slice, and finally 3 bacon slices. Once cheese starts to melt, remove from grill. (The cheese acts as a glue keeping everything together!).
• Put burgers on buns and enjoy! ***We like to top our burgers with sliced red onions and a big dollop of guacamole!

JALAPENO AND AVOCADO CHEESEBURGERS

Steps:

• In a medium bowl gently combine just until blended, the ground chuck, red onion, parsley, jalapeno, chopped garlic, salt and pepper.
• Gently shape the mixture into 4 patties of equal size and thickness, 3/4 to 1 inch thick.
• With your knuckle or thumb, make a shallow depression about 1 inch wide in the center of each patty. (This will help the patties cook evenly and prevent them from shrinking on the grill).
• Cut the avocado in half lengthwise, remove the pit, and scoop out the inside in once piece with a spoon.
• Cut lengthwise into 1/4 inch slices.
• Heat grill for medium high heat.
• Brush the cooking grate clean.
• Rub some oil on the cooking grate to help with sticking.
• Grill the patties over direct medium high heat with the lid closed as much as possible, until cooked to medium, 10 to 12 minutes, turning once and moving around on the grill for even cooking.
• During the last minute of grilling time place a slice of cheese on each patty to melt, and grill the buns, cut side down until toasted, 20 to 30 seconds.
• Assemble the cheeseburgers with the avocado and lettuce, if using and a little mustard or other spread you like.
• NOTE: I didn't add any additional condiments to mine but some friends loaded their's with lettuce, tomatoes and pickles and loved it. Use what you like.
• Serve warm.