6 jalape\u00f1o chiles
\n6 slices bacon
\n3 pounds ground beef chuck
\nSalt and pepper
\n1\/2 cup (about 2 ounces) crumbled queso fresco
\n1\/2 cup mayonnaise
\n1\/4 cup buttermilk
\n2 tablespoons extra-virgin olive oil
\n2 avocados, pitted and thinly sliced
\n1 bunch cilantro, chopped
\n1\/2 onion, thinly sliced
\n
\nPreheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook 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.<\/p>\n
Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.<\/p>\n
In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.<\/p>\n
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.<\/p>\n
In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
6 jalape\u00f1o chiles 6 slices bacon 3 pounds ground beef chuck Salt and pepper 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<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,5],"tags":[],"class_list":["post-399","post","type-post","status-publish","format-standard","hentry","category-burger","category-main-course"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=399"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/399\/revisions"}],"predecessor-version":[{"id":2813,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/399\/revisions\/2813"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}