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  • For the Chipotle Ketchup:
  • 1 cup tomato sauce
  • 2 tablespoons light brown sugar
  • 3 tablespoons chipotle in adobo paste, puréed
  • 2 tablespoons cider or white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 12 slices bacon, 4 slices finely chopped
  • A drizzle of EVOO – Extra Virgin Olive Oil
  • 1/2 small onion, chopped
  • 2 jalapeño peppers, chopped
  • 4 cloves garlic, chopped
  • 1 1/2 pounds ground beef
  • 1/2 tablespoon cumin, half a scant palmful
  • 1/2 tablespoon ground coriander, half a palmful
  • 1 tablespoon smoked sweet paprika, a scant palmful
  • 1 teaspoon Mexican oregano
  • 4 slices smoked or sharp cheddar
  • 4 slices Pepper Jack cheese
  • 4 crusty burger rolls, split and toasted
  • Lettuce and red onions, for topping



Step 1

Place ketchup ingredients in a small pot and simmer 20 minutes over low heat to thicken.

Heat oven to 375ºF and bake 8 slices of bacon on slotted pan to crisp.

Heat a drizzle of EVOO in a skillet, add chopped bacon and cook to crisp. Remove to a paper towel-lined plate to drain, leaving 2 tablespoons drippings in the pan. Cook onions, jalapeños and garlic in the drippings to soften, 7-8 minutes. Let cool.

Place meat in bowl, add chopped bacon, cooled onions and jalapeños, cumin, coriander, paprika, oregano, salt and pepper. Form 4 patties and cook in the skillet over medium-high heat 8-12 minutes, turning once, for medium to well-done. Melt 1 slice of each cheese over each burger during the last minute or 2.

Place burgers on buns, top with bacon slices, lettuce, onions and chipotle ketchup.

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