187. JALAPEÑO CHEESEBURGERS with BACON and GRILLED ONIONS

makes 8 servings


Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
½ cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
½ teaspoon cayenne pepper

Burgers
2 lb. ground beef
1 small onion, chopped (about 1 ¼ cups)
¼ cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper

Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter

16 bacon slices

nonstick vegetable oil spray
8 hamburger buns or 3- to 4-inch square foccacia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar cheese
assorted additional toppings (such as tomato slices and grilled onion slices)


For Spicy Ranch Sauce: Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.

For Burgers: Gently mix all ingredients in large bowl. Form mixture into eight ½- to ¾-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

For Glaze: Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.

Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.


courtesy of: Bon Appetit, July 2005