12 slices good-quality smoky bacon 4 slices finely chopped and 8 left whole
1 1/4 lbs. 80% lean ground beef
3 - 4 tablespoons grated onion
2 cloves garlic finely chopped or grated
2 tablespoons pureed chipotle in adobo sauce
2 tablespoons worcestershire sauce
Salt and pepper
Vegetable oil or EVOO for drizzling
3 tablespoons butter
2 tablespoons flour
1 cup milk
1 1/2 cups shredded cheddar
1 14 ounce can diced tomatoes with green chiles well drained
4 soft burger rolls split
Crisp yellow corn chips
Chopped onion tomatoes, cilantro and pickled jalapeno
Chiles, chipotles and a queso sauce give a distinctive Tex-Mex taste to cheeseburgers.
Arrange the 8 whole bacon slices on a broiler pan and bake at 375°F until crisp, 10-12 minutes.
Meanwhile, pre-heat a cast-iron skillet or griddle over medium-high heat. Combine the beef, chopped bacon, grated onion, garlic, chipotle puree and worcestershire; season with salt and pepper. Forme into 4 patties (thinner at the center); drizzle with oil. Grill the burgers for 5 minutes on each side for medium.
Make the queso sauce; in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk. Stir in the cheese to melt. Stir in the tomatoes.
Place the burgers on the bun bottoms and top with the queso sauce, criss-crossed bacon strips, corn chips, remaining toppings and bun tops. Serve extra sauce on the side.