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Ingredients
- 12 slices good quality smoky bacon
For the BBQ Sauce:
- For the BBQ Sauce:
- 1 cup ketchup
- 2 large cloves garlic, finely chopped
- 2 tablespoons dark brown sugar
- 2 tablespoons dark amber maple syrup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 1 teaspoon smoked sweet paprika, 1/3 palmful
- Coarse black pepper
For the Burgers:
- 1 small red onion, sliced and rings separated
- Juice of 1 lime
- Salt
- 2 pounds ground sirloin or turkey
- 2 tablespoons pureed chipotle in adobo sauce
- 2 tablespoons Worcestershire sauce
- EVOO - Extra Virgin Olive Oil, for drizzling
- 12 slices yellow cheddar cheese
- 12 burger buns, split
Yield
Serves: 6
Preparation
Preheat oven to 350F. Par-bake bacon 10 minutes on a slotted pan or on cooling rack set over baking sheet to render some of the fat. Cool to handle.
Combine BBQ sauce ingredients in a small pot. Bring to a bubble and reduce heat to low, cook 15-20 minutes to thicken.
Place onion rings in a bowl and dress with salt, pepper and lime juice.
Combine meat with chipotle, Worcestershire, salt, pepper and a drizzle of oil. Form 6 patties.
Heat a double-burner griddle or flat side of a grill pan over medium to medium-high heat.
Cross 2 slices of bacon on a work surface, place a burger on top of the X and wrap bacon up and around burger. Repeat to wrap all 6 burgers. Cook burgers seam-side down until bacon is crisp, about 6 minutes. Flip and cook burgers 6 minutes more. Top burgers with cheese in last minute or so, cover with loose foil tent to melt.
Arrange a little lettuce on a bun bottoms and top with burger patties, BBQ sauce, onions and bun tops.