This is an awesome burger. In fact, Crystal describes this burger as “awesomer.” I was having family over for a BBQ/birthday party, and I decide they deserved awesomer burgers. Burgers made with bacon and roasted peppers, dripping with a queso cheese sauce and loaded with an avocado salsa.
Crystal, Mrs. Happy Homemaker, is my secret blogger for the Secret Recipe Club this month. Each month members are “assigned” a participating food blogger. We choose any recipe from the assigned blog to bake/cook from, and blog about the recipe keeping the blogger a secret until posting day. As soon as I saw this burger I had to give it a try.
I’m so glad I did. It’s a fantastic, juicy, messy, burger, loaded with great Mexican flavors and it got rave reviews. The original recipe called for 6 jalapenos but I thought that was too hot for our crowd, so I used mostly Anaheim peppers. I made 16 1/3 lb. burgers, so if you’re not feeding a crowd, you’ll may want to downsize the recipe.
- 3 Anaheim peppers
- 1 jalapeno pepper
- 1 pound of bacon
- 3 pounds ground chuck
- 1 cup crumbled queso fresco
- 1/2 cup mayonnaise
- 1/4 buttermilk
- 2 tablespoons olive oil, divided
- 2 avocados, pitted & thinly sliced
- 1 bunch cilantro, chopped
- 1/2 onion, diced
- 1 tablespoon lemon juice
- 16 hamburger buns
- Coat Anaheim and jalapeno peppers with oil. Roast peppers over a gas flame or in the oven until well charred. Transfer to a bowl, cover, & let cool slightly. Remove & discard the skin, stem, & seeds and finely chop the chiles.
- Fry the bacon until crisp. Reserve 1 tablespoon of bacon fat.
- In a large bowl, combine the reserved bacon fat, half of the chopped chiles, and crumbled bacon. Then mix in the ground beef. Form into 16 patties. Season with salt & pepper.
- In a medium bowl, combine the crumbled queso fresco, mayo, buttermilk, 1 tablespoon of olive oil, and the remaining chiles. Season with salt & pepper - refrigerate.
- In another bowl, toss together the sliced avocados, onion, cilantro, lemon juice, and remaining tablespoon of olive oil. Set aside.
- Grill the burgers, turning once, for about 10 minutes for medium rare - longer if you like them more well done. Just before the burgers are done, toast the buns on the grill (or skillet) for about a minute.
- Place some avocado salsa on each bun bottom, top with a burger and queso fresco dressing and finish with the top half of the bun.