Tex Mex Bacon Cheeseburger With Chipotle Ketchup Food

FIERY TEX-MEX CHIPOTLE CHEESEBURGERS

Steps:

• For the chipotle mayonnaise: Remove peppers from can (you may want to use rubber gloves if sensitive to peppers). Carefully split open and scrape out seeds. Finely chop peppers; set aside.
• In a small bowl, stir together 1 1/2 teaspoons chopped chipotle peppers and mayonnaise; set aside covered in refrigerator until ready to use.
• For the burgers: In a mixing bowl, stir to combine ground beef, chili seasoning, 2 teaspoons chopped chipotles, and beer. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns; set aside covered in refrigerator if not cooking immediately.
• Set up grill for direct cooking over high heat. Brush and oil grill before cooking.
• Season burgers with salt and pepper and place on hot oiled grill. Cook 4 to 5 minutes per side for medium. Place cheese slices on burgers 2 to 3 minutes before burgers are done.
• Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado, if desired, and a dollop of chipotle mayonnaise.
• INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil-lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium. Place cheese slices on burger 1 to 2 minutes before done. Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado (if desired), and a dollop of chipotle mayonnaise.

CHIPOTLE CHEESEBURGERS

Steps:

• To make the patties: Combine the beef, oregano, salt, garlic powder, and pepper to taste in a medium bowl and mix well. Shape into patties a little more than 1/2-inch thick, place on a plate, and refrigerate for at least 1 hour.
• To make the sauce: Stir together the sour cream, chipotles, adobo sauce, onions, cilantro, salt, and pepper to taste in a small bowl. Set aside.
• To make the burgers: Oil a grill rack and preheat the grill on high for 5 minutes. Spread the bun faces lightly with the butter. Grill the burgers over direct heat on medium-high (on a charcoal grill, set the burgers just outside the center of the grill rack), with the grill covered, for 4 minutes. Flip the burgers, top each with a slice of Cheddar, and grill, covered, 4 minutes more. Remove the burgers to a plate.
• Grill the buns, buttered-side down, over indirect heat, until golden, about 2 minutes. Set a burger on each bun bottom and top with avocado, tomato, lettuce, red onion and a dab of chipotle sauce. Top with the remaining bun halves and serve.

TEX-MEX BACON CHEESEBURGER WITH CHIPOTLE KETCHUP

Steps:

• To Make The 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.)
• 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 the olive oil over medium-high heat. Add the chopped bacon and cook until crisp, about 5 minutes. Transfer to paper towels to drain, leaving 2 tablespoons 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.

TEX-MEX BURGER

Steps:

• Mix mince with the onion, cayenne pepper and oregano. Season well, shape into 4 patties and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Cook burgers for 15 mins or until done to your liking, flipping over halfway through.
• Serve in rolls with cheese, tomato and avocado.

SMOKY RED HOT KETCHUP!

Steps:

• Place all ingredients in a blender and blend till smooth.
• Serve as you wish.

TEX-MEX CHEESEBURGERS

Steps:

• In medium sized bowl whisk egg.
• Add salsa and seasoning.
• Mix in cheese, meat and bread crumbs.
• Shape into 4 patties.
• Grill over medium heat until done- about 15 minutes.

CHEESEBURGER TEX-MEX BACON RECIPE - (4.5/5)

Steps:

• Preparation 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.

TEX-MEX BACON CHEESEBURGERS WITH CHIPOTLE KETCHUP

Steps:

• Place ketchup ingredients in small pot and simmer 20 minutes over low heat to thicken. Bake 8 slices of bacon on slotted pan to crisp in hot oven at 375. Heat a drizzle of EVOO in skillet, add bacon and crisp then remove to paper towel lined plate to drain, leave 2 tablespoons drippings in pan. Cook onions, jalapenos and garlic in pan and cook to soften 7-8 minutes, cool. Place meat in bowl, add bacon, cooled onions and jalapenos, cumin, coriander, paprika, oregano, salt and pepper. Form 4 patties and cook in skillet over medium high heat 8-12 minutes turning once for medium to well done. Melt cheeses over top last minute or 2 - 1 slice of each. Place burgers on buns, top with bacon, lettuce, onions, chipotle ketchup.

TEX-MEX BACON CHEESEBURGER

Steps:

• Arrange the 8 whole bacon slices on a broiler pan and bake at 375 degrees until crisp, 10-12 minutes.
• Meanwhile, preheat a cast-iron skillet or griddle over medium-high heat. Combine the beef, chopped bacon, grated onion, garlic, chiopotle puree and Worcestershire sauce; season with s&p. Form into 4 patties (thinner at the center) drizzle with oil.
• Grill the burgers for 5 minutes on each side for medium.
• Make the queso sauce in a medium sauce pan, melt the butter over medium heat. Whisk in the flour for 1 minute then whisk in the milk. Stir in the cheese to melt. Stir in the tomatoes. Place the burgers on the bun bottoms and top with the queso sauce, criss-crossed bacon strips, corn chips, and remaining toppings and bun tops.
• Serve extra sauce on the side.

CILANTRO TURKEY BURGERS WITH CHIPOTLE KETCHUP

Steps:

• In a mixing bowl, combine the first 6 ingredients.
• Divide turkey mixture into 4 equal portions, shaping each into a 1/3-inch thick patty.
• Heat a large grill pan or nonstick skillet coated with cooking spray over med-high heat.
• Add turkey patties to pan; cook 5 minutes on each side or until done.
• Remove 1 to 2 chiles and 1 to 2 teaspoons adobo sauce from can; reserve remaining chiles/sauce for another use.
• Mince chiles; combine chiles, adobo sauce, and ketchup.
• Put 1 patty on the bottom half of each bun; top each patty with 1 tablespoon chipotle ketchup and 1 lettuce leaf.
• Cover with top buns.