The ultimate cheeseburger, this Tex-Mex Bacon Cheeseburger is covered in a cheesy queso sauce, bacon, crushed corn chips and lots more!
- 12 slices of bacon
- 1 1/4 lbs ground beef
- 3–4 tablespoons grated onion
- 2 cloves garlic, minced
- 2 tablespoons pureed chipotle in adobo sauce
- 2 tablespoons Worcestershire sauce
- Salt and pepper
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 (14 oz) can diced tomatoes with green chiles, drained well
- 4 burger buns
- Corn chips
- Chopped onion, tomatoes, cilantro and pickled jalapeños, for serving
- Preheat oven to 375°F. Arrange the bacon on a broiler pan and bake until crisp, 10-12 minutes. Finely chop 4 of the slices, and set the other slices aside.
- Meanwhile, preheat a cast iron skillet over medium-high heat. In a bowl, combine the ground beef, grated onion, garlic, chipotle, Worcestershire sauce and chopped bacon. Season with salt and pepper. Mix lightly, then form into 4 patties. Drizzle with oil. For medium burgers, grill about 5 minutes on each side.
- While the burgers are cooking, make the queso sauce: In a medium saucepan, melt the butter. Whisk in the flour and allow to cook for a minute or two. Slowly whisk in the milk and cook until the sauce starts to thicken. Stir in the cheese until melted. Stir in the drained tomatoes.
- To assemble, place a burger patty on the bottom bun. Top with queso sauce, 2 slices of the reserved bacon, crushed corn chips, onion, tomatoes, cilantro and pickled jalapenos. Top with the top bun.