Time 3h Yield 60 burgers Number Of Ingredients 19 Steps:
Slice the onions into thin rings and toss with the canola oil and 2 tablespoons salt in a large bowl. Heat a flat top grill to high heat. Saute the onions until caramelized and soft. Reserve. Slice the bacon strips into thirds, crossways. Cook the bacon on the flat top grill until most of the fat is rendered and bacon is crispy. Transfer the bacon to a rimmed baking sheet and reserve. Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until fully dissolved and bubbling, 3 to 4 minutes. It will be very hot. Carefully pour the mixture over the crispy bacon. Use tongs or a large spoon to stir the bacon and praline sauce together until well coated. Reserve the praline bacon. Whisk together the molasses, mustard and hot sauce in a bowl to make a dipping sauce. Reserve. Make a Cajun seasoning rub by combining the black pepper, cayenne, ancho chili powder, garlic powder, onion powder, paprika and 3 tablespoons salt in a bowl. Form the ground beef into 60 patties that are roughly 1/3 pound each. Sprinkle each patty on both sides with some of the Cajun rub. Working in batches if necessary, cook the burgers on the flat top grill to desired doneness, about 4 minutes per side, adding Cheddar to the top of each patty at the end to melt. Toast the burger buns. Place the burgers on the bottom parts of the buns. Top with the onions, praline bacon and top parts of the buns. Serve with the potato chips and dipping sauce.
Yield Makes 8 servings Number Of Ingredients 30 Steps:
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 1/2- to 3/4-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.
Time 25m Yield 4 Number Of Ingredients 5 Steps:
In 8-inch skillet, cook bacon over medium-high heat until crisp. Remove from skillet to paper towel. Add chile to bacon drippings in skillet; cook and stir 1 to 2 minutes. Place chile on paper towel. Spread butter on both sides of each slice of bread. Top each of 4 bread slices with layer of cheese, chopped chile, 2 slices of bacon and another layer of cheese. Cover each with second slice of bread. Heat 12-inch nonstick skillet over medium-high heat. Cook sandwiches until bread is browned and cheese begins to melt. Turn sandwiches; cook until cheese is completely melted.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Preheat grill for high heat. Mix jalapeno pepper, garlic, onion, and ground beef in a medium bowl. Form into four patties. Brush grill grate with oil. Grill hamburger patties 5 minutes per side, or until well done. Top with pepperjack cheese, and serve on buns.
Time 25m Yield 2 burgers, 2 serving(s) Number Of Ingredients 9 Steps:
In a bowl, combine ground beef and seasonings well, but don’t overwork the meat! Form 2 patties out of the mixture. Grill burgers to your liking. Just before you take the burgers off the grill, top each burger with the jalapeno slices, a cheese slice, and finally 3 bacon slices. Once cheese starts to melt, remove from grill. (The cheese acts as a glue keeping everything together!). Put burgers on buns and enjoy! ***We like to top our burgers with sliced red onions and a big dollop of guacamole!
Time 1h Yield 8 serving(s) Number Of Ingredients 29 Steps:
SPICY SAUCE RANCH DRESSING:. Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper. BURGERS:. Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day. 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. GRILLING:. 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.
