Black Mesa Bacon Cheese Burgers with Thunder Head Country Slaw
These deluxe burgers are full of flavor.
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Ingredients
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- 1/3 cup mayonnaise
- 1 cup Head Country Hot Barbecue Sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon minced red onion
- 1 cup thinly shredded/sliced purple cabbage
- 1 cup thinly shredded/sliced green cabbage
- 2 lbs 85% lean ground beef
- 2 teaspoons salt
- 1 cup grated cotija cheese
- 1 cup chopped roasted peeled poblano chiles
- 1 cup finely chopped sweet onion
- 1 cup whole kernel sweet corn
- 1 tablespoon blackstrap molasses
- 1 cup strongly brewed Compadres Coffee
- 2 teaspoons ground black pepper, divided
- Olive or vegetable oil for grill
- 9 strips Bar-S Bacon, cut in half
- 4 ounce monterey jack cheese, thinly sliced
- 6 large split onion rolls
- 2 tablespoons mayonnaise
- To make dressing, combine mayonnaise, BBQ sauce, vinegar, sugar and red onion in medium bowl.
- Add cabbage and mix well; refrigerate.
- To make burgers, heat grill to medium heat. Crumble beef into large bowl.
- Add salt, cotija cheese, chiles, onion, corn, and 1 tsp. black pepper. Mix gently and form into 6 patties.
- Mix molasses, coffee and remaining black pepper. Brush over burgers and let rest 5 minutes, or until slightly dried on surface.
- Rub grill with oil. Grill patties and bacon 6-8 minutes per side, or until medium (or desired doneness) and bacon is done. Last minute of cooking, top patties with cheese and lightly toast cut side of rolls on outer edges of grill.
- Spread bottom halves of rolls lightly with salad dressing and place hot patty on each. Lightly press three pieces of bacon into the cheese on each patty.
- Spread about 1/3 cup slaw on top of patty and finish with the top of the roll. Serve immediately.