Queso Bacon Burgers With Avacado Salsa

By cecelia26_

Ingredients

• 3 Anaheim peppers
• 1 jalapeno pepper
• 1 pound of bacon
• 3 pounds ground chuck
• 1 cup crumbled queso fresco
• 1/2 cup mayonnaise
• 1/4 buttermilk
• 2 tablespoons olive oil, divided
• 2 avocados, pitted & thinly sliced
• 1 bunch cilantro, chopped
• 1/2 onion, diced
• 1 tablespoon lemon juice
• 16 hamburger buns

Details

Servings 16
Adapted from barbarabakes.com

Preparation

Step 1

Coat Anaheim and jalapeno peppers with oil. Roast peppers over a gas flame or in the oven until well charred. Transfer to a bowl, cover, & let cool slightly. Remove & discard the skin, stem, & seeds and finely chop the chiles.
Fry the bacon until crisp. Reserve 1 tablespoon of bacon fat.
In a large bowl, combine the reserved bacon fat, half of the chopped chiles, and crumbled bacon. Then mix in the ground beef. Form into 16 patties. Season with salt & pepper.
In a medium bowl, combine the crumbled queso fresco, mayo, buttermilk, 1 tablespoon of olive oil, and the remaining chiles. Season with salt & pepper - refrigerate.
In another bowl, toss together the sliced avocados, onion, cilantro, lemon juice, and remaining tablespoon of olive oil. Set aside.
Grill the burgers, turning once, for about 10 minutes for medium rare - longer if you like them more well done. Just before the burgers are done, toast the buns on the grill (or skillet) for about a minute.
Place some avocado salsa on each bun bottom, top with a burger and queso fresco dressing and finish with the top half of the bun.