Jalapeno, Avocado, and Bacon Burgers

From Everyday with Rachael Ray



Ingredients:
6 jalapeño chiles
6 slices bacon
3 pounds ground beef chuck
Salt and pepper
1/2 cup (about 2 ounces) crumbled queso fresco
1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons extra-virgin olive oil
2 avocados, pitted and thinly sliced
1 bunch cilantro, chopped
1/2 onion, thinly sliced
6 hamburger buns, split

Directions:
1. Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.

2. Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.

3. In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.

4. In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.

5. In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.

6. Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.

Comments:
These take some time to assemble and there are a bunch of parts. I skipped the grill completely and did the whole thing inside on the stove (I charred the jalapeno under the broiler since our range is electric.) The burgers are really moist (and huge) and a little spicy for my liking. Adam liked them and the queso sauce. Neither of us really dug the onion/avocado mix. I don't know that I'd make this again in this incarnation, but perhaps a variation.