3/4 pound of bacon
3 pounds ground chuck
1 cup crumbled queso fresco
1/2 cup mayonnaise
2 tablespoons olive oil
2 avocados, pitted & thinly sliced
1 bunch cilantro, chopped
1/2 onion, thinly sliced
In a skillet, cook the jalapenos in a little bit of oil until softened and charred. Transfer to a bowl, cover, and let cool slightly. Remove and discard the skin, stem, and seeds; finely chop the chiles.
Fry the bacon until crispy and 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 6 patties and season with salt and pepper.
In a medium bowl, combine the crumbled queso fresco, mayo, buttermilk, 1 tablespoon of olive oil, and the remaining chiles. Season with salt and pepper; refrigerate.
In another bowl, toss together the sliced avocados, onion, cilantro, 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 a burger on each bun bottom, top with some avocado salsa and queso fresco dressing, and finish with the top half of the bun.
bacon recipe courtesy of: Crystal Light Faulkner, Mrs Happy Homemaker, June 30, 2011