Ingredients

The following ingredients have 4 Servings
  • 6 jalapeños
  • 6 slices bacon, cooked and crumbled
  • 1 1/2 pounds ground beef
  • 1/2 cup about 2 ounces crumbled queso fresco
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 2 avocados, pitted and thinly sliced
  • 1 bunch cilantro, chopped
  • 1/2 onion, thinly sliced
  • kosher salt & freshly ground black pepper
  • 6 hamburger buns, split

Instruction

  • Grill or roast the jalapenos until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.
  • In a large bowl, combine the crumbled bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.
  • In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.
  • In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.
  • Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute.
  • Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.