Ingredients
Scale
- 1 pound ground beef, portioned into ¼-pound patties
- 2 tablespoons Canyon Crust Beef Seasoning
- 8 slices of bacon
- 2 jalapenos, sliced into thin coins
- ½ sweet onion, sliced thin
- 2 tablespoons beef tallow, or neutral oil
- 4 slices white cheddar cheese
- 4 burger buns
Chipotle Mayo Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 2 chipotle chiles in adobo sauce
- 2 tablespoons freshly squeezed lime juice
- Salt to taste
Instructions
- Prepare the sauce. Mix all of the ingredients together, blending for a smooth texture if desired. Taste and adjust with spices as needed.
- Form the burgers and season generously on both sides. Press down slightly in the center of the burger so it doesn’t swell during cooking.
- Slowly cook up the veggies and bacon. Get the griddle warmed to a medium-low heat and add the beef tallow. Once the tallow has melted, add the sliced jalapenos and onions. Allow them to cook slowly, stirring every few minutes while the rest of the ingredients are prepared. Add the bacon to the griddle and flip as needed until crispy. Remove and drain on paper towel.
- Toast the buns. Once the bacon has been removed, toast the buns in the leftover drippings. Move the veggies into the drippings after the buns are toasted, and season them to taste.
- Sear the burgers. After the buns are toasted, add the burgers to the griddle. Cook for a few minutes the first side until a crust is formed, and liquid starts to pool on top. Flip the burger and add a slice of cheese on top. Cook until desired temp.
- Assemble the burgers. Add the chipotle sauce, the grilled jalapenos and onions, burger with cheese, bacon, and the toasted bun.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Burgers & Sandwiches
- Method: Grilling
- Cuisine: Dinner, Lunch, Burgers
Nutrition
- Serving Size:
- Calories: 669
- Sugar: 7.5 g
- Sodium: 2686 mg
- Fat: 42.9 g
- Carbohydrates: 25.9 g
- Protein: 42.9 g
- Cholesterol: 138.9 mg
