Ingredients
½ cup sour cream
⅓ cup ketchup
¼ cup pickled jalapeño slices, finely chopped
1 small handful cilantro, finely chopped
12 slices meaty bacon
1 ½ pounds 80% lean ground beef
Salt and pepper
1 ½ teaspoons ground cumin, or half a palmful
3 tablespoons grated onion
2 cloves garlic, grated or pasted
1 tablespoon Worcestershire sauce
2 tablespoons pureed chipotle in adobo, or Chipotle Tabasco
1 tablespoon olive oil, or safflower oil or canola oil
8 slices Pepper Jack cheese
To serve:
Gem Romaine or leaf lettuce
Sliced tomatoes
Thinly sliced red or white onions
4 hamburger rolls, sesame seed or plain
Directions
Heat oven to 375˚F.
In a small bowl, combine sour cream, ketchup, pickled chopped jalapeño peppers and cilantro.
Bake the bacon on wire rack-lined baking sheet to crisp, 17-18 minutes.
In a large bowl, combine beef, salt and pepper, cumin, grated onion, garlic, Worcestershire and chipotle. Form 4 patties from the beef mixture, thinner at center than edges for even cooking.
Heat a cast-iron skillet or griddle pan over medium-high. Add oil, one turn of the pan. Add the patties and cook, turning occasionally, for 7-8 minutes. Melt 2 slices of cheese on each patty for the last minute or so.
Pile burgers on buns with bacon, lettuce, tomato, onions and special sauce. Serve with Taco-Tots and ketchup or taco sauce.