Tex Mex Burgers

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

Directions:

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.