Rachael Ray's Tex-Mex Bacon Cheeseburgers with Chipotle Ketchup
Good Morning American debuts Rach's newest burger recipe to highlight the 2013 Rachael Ray Feedback event at the SXSW Music Festival in Austin, Texas.
Ingredients
- Chipotle Ketchup:
- 1 cup tomato sauce
- 2 tablespoons light brown sugar
- 3 tablespoons chipotle in adobo paste, pureed
- 2 tablespoons cider or wine vinegar
- 1 tablespoon Worcestershire sauce
- Burgers:
- 12 slices bacon, 4 slices fine chop
- A drizzle of extra virgin olive oil (EVOO)
- 1 small onion, chopped
- 2 jalapeno peppers, chopped
- 4 cloves garlic, chopped
- 1 ½ pounds ground beef
- 1/2 tablespoon cumin, half a scant palmful
- ½ tablespoon ground coriander, half a palmful
- 1 tablespoon smoked sweet paprika, a scant palmful
- 1 teaspoon Mexican oregano
- 4 slices smoked cheddar or sharp cheddar
- 4 slices Pepper Jack cheese
- 4 crusty burger rolls, split and toasted
- Lettuce and red onions
Preparation
Place ketchup ingredients in small pot and simmer 20 minutes over low heat to thicken. Bake 8 slices of bacon on slotted pan to crisp in hot oven at 375.
Heat a drizzle of EVOO in skillet, add bacon and crisp then remove to paper towel lined plate to drain, leave 2 tablespoons drippings in pan. Cook onions, jalapenos and garlic in pan and cook to soften 7-8 minutes, cool. Place meat in bowl, add bacon, cooled onions and jalapenos, cumin, coriander, paprika, oregano, salt and pepper. Form 4 patties and cook in skillet over medium high heat 8-12 minutes turning once for medium to well done. Melt cheeses over top last minute or 2 – 1 slice of each.
Place burgers on buns, top with bacon, lettuce, onions, chipotle ketchup.
