For the ketchup:
- 1 cup tomato sauce
- 2 tablespoons light brown sugar
- 3 tablespoons chipotle in adobo paste, puréed
- 2 tablespoons cider or white wine vinegar
- 1 tablespoon Worcestershire sauce
- 12 slices bacon, 4 slices finely chopped
- A drizzle of extra virgin olive oil (EVOO)
- 1/2 small onion, chopped
- 2 jalapeño peppers, chopped
- 4 cloves garlic, chopped
- 1 1/2 pounds ground beef
- 1/2 tablespoon cumin (half a scant palmful)
- 1/2 tablespoon ground coriander (half a palmful)
- 1 tablespoon smoked sweet paprika (a scant palmful)
- 1 teaspoon Mexican oregano
- 4 slices smoked or sharp cheddar cheese
- 4 slices pepper Jack cheese
- 4 crusty burger rolls, split and toasted
- Lettuce and red onions, for topping
Place the ketchup ingredients in a small pot and simmer for 20 minutes over low heat to thicken.
Pre-heat the oven to 375ºF and bake the 8 slices of bacon on a slotted pan to crisp.
Heat a drizzle of EVOO in a skillet, add the chopped bacon and cook to crisp. Remove to a paper towel-lined plate to drain, leaving 2 tablespoons of the drippings in the pan. Cook the onion, jalapeños and garlic in the drippings to soften, 7-8 minutes. Let cool.
Place the meat in bowl. Add the chopped bacon, cooled onions and jalapeños, cumin, coriander, paprika, oregano, salt and pepper. Form four patties and cook them in the skillet over medium-high heat, 8-12 minutes, turning once, for medium to well-done. Melt one slice of each cheese over each burger during the last minute or two.
Place the burgers on the buns; top with the bacon slices, lettuce, onions and chipotle ketchup.