I like a good hamburger as much as the next guy…but the truth is, most often they aren’t the ones made on my grill! I’ve used a quick grilled hamburger most often when I was cooking when my kids where still at home for those dinners when there is no time for anything else; kids have to be delivered to multiple locations, too much homework or any myriad reason but it’s ground beef, onion, ketchup, salt and pepper and on the grill. Chips on the side!
So this foray into more of a specialty burger with jalapeno and bacon AND grilled onions was taken on with some trepidation. I knew it would take longer. I wondered if guests would think I made the effort they had come to expect when invited for dinner. I had a couple of reservations but decided to move forward. It was for Labor Day Weekend and a burger seemed to fit the bill.
That was in the summer of 2005; not long after the recipe originally appeared in the July issue of Bon Appetit magazine. It did require some prep time but I heard the coffee glaze calling my name and the dressing had everything I love; a combination of sour cream and chiles resulting in a great creamy and spicy sauce. I found the coffee glaze to be subtle but absolutely necessary to the amazing end result!
Let me tell you…this did not disappoint. If you are looking for a low fat everyday burger…walk away. But if you believe everything in moderation like I do (I’ll eat Cheerios for breakfast and lunch if I know I’ll be having something like this for dinner!) this is a burger you should reward yourself with one day; maybe today!?
Serve this burger with some simple sides and my favorite margarita and I’m betting you get raves too! Seriously these Jalapeño Cheeseburgers with Bacon and Grilled Onions are one of the best burgers I’ve ever had; thanks Bon Appetit!
The recipe does make a lot of dressing and glaze; I’ve not reduced those proportions because I found a use for them on other dishes…but from the comments at the Bon Appetit website, it sounds like they could be halved.
Jalapeño Cheeseburgers with Bacon and Grilled Onions
For the Dressing
- 1 cup sour cream (will substitute with Greek yogurt since I already have some)
- 1/2 cup chopped fresh cilantro
- 6 tablespoons fresh lime juice
- 4 green onions, finely chopped
- 2 tablespoons minced seeded jalapeño chile
- 1/2 teaspoon cayenne pepper
For the Burger
- 2 pounds ground beef
- 1 small onion, chopped (about 1 1/4 cups)
- 1/4 cup chopped fresh parsley
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped seeded jalapeño chile
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
for the Worcestershire-Coffee Glaze
- 1/3 cup light corn syrup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon instant coffee crystals
- 2 teaspoons (packed) golden brown sugar
- 3 tablespoons butter
Rest of ingredients for Assembly
- 16 bacon slices
- Nonstick vegetable oil spray
- 8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
- 8 lettuce leaves
- 8 slices of cheese; I use white cheddar cheese or swiss
- Grilled onion slices (I cut into thick slices and cook on the grill for 5-7 minutes til brown but not falling apart. A little coffee glaze makes them even more yummy!)
To Make the Spicy Ranch Sauce:
- Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
To Make the Burgers:
- Gently mix all ingredients in large bowl.
- Form mixture into eight 1/2- to 3/4-inch-thick patties.
- Place on small baking sheet.
- Cover and chill at least 2 hours and up to 1 day.
To Make the Glaze:
- Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved.
- Remove from heat.
- Whisk in butter.
- Season glaze to taste with salt and pepper.
To Put the Whole Thing Together:
- Prepare barbecue (medium-high heat).
- Cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
- Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates.
- Place lettuce on each bun bottom.
- Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium.
- Press cheese atop each burger and allow cheese to melt.
- Place some sauce, then 1 burger on each bun bottom.
- Top each with 2 slices bacon and desired additional toppings.
- Cover with bun top.
- Serve with remaining sauce.