Jalapeno Bacon Blue Burger
12 slices thick cut bacon
1 avocado
Juice of 1 lime
Kosher salt and fresh-ground pepper, to taste
1 teaspoon ground cumin
1/4 cup chopped red onion
1 small plum tomato, seeded and finely chopped
A small handful cilantro, finely chopped
1 1/2 pounds 80% lean ground beef
3 tablespoons Worcestershire sauce
3 jalapeño peppers, seeded and finely chopped
1/2 yellow onion, sliced into half moons
3 cloves garlic, grated
1 cup blue cheese crumbles
4 slices Blue Cheese, Pepper Jack or Monterey Jack cheese
3 tablespoons olive oil, divided
2 tablespoons brown sugar
A few splashes of water or stock
1 to 2 tablespoons Chipotle Smoked Tabasco or Sriracha, to taste
4 buns, split and toasted
Red or green leaf lettuce
Cook the bacon. Cook 4 pieces very crisp, but not burnt. Cook the remaining bacon to a consistency you like on a burger. I like mine with a little chew.
Mash avocado with lime juice, salt, red onion, cumin, tomato and cilantro.
Place meat in a bowl and season with salt and pepper. Mix in chopped bacon, Worcestershire, jalapeños, grated garlic and blue cheese crumbles; form 4 patties.
Heat a cast-iron skillet or griddle pan over medium-high heat with 2 turns of the pan olive oil. Cook patties about 8 minutes turning occasionally; top with sliced cheese and melt.
While burgers are cooking, heat a small skillet over medium heat with olive oil. Add sliced onion and allow to brown. Add brown sugar, water and hot sauce, and cook until sauce is reduced by half.
Spread avocado mixture on buns, top with lettuce, a burger patty, cheese, 2 slices of bacon and some onions. Top with the bun top and serve.