Rachael's Chipotle-Bacon Cheeseburgers with Jalapeño Special Sauce

• ½ cup sour cream
• ⅓ cup ketchup
• ¼ cup pickled jalapeño slices, finely chopped
• 1 small handful cilantro, finely chopped
• 12 slices meaty bacon
• 1 ½ pounds 80% lean ground beef
• Salt and pepper
• 1 ½ teaspoons ground cumin, or half a palmful
• 3 tablespoons grated onion
• 2 cloves garlic, grated or pasted
• 1 tablespoon Worcestershire sauce
• 2 tablespoons pureed chipotle in adobo, or Chipotle Tabasco
• 1 tablespoon olive oil, or safflower oil or canola oil
• 8 slices Pepper Jack cheese

To serve:

• Gem Romaine or leaf lettuce
• Sliced tomatoes
• Thinly sliced red or white onions
• 4 hamburger rolls, sesame seed or plain

Heat oven to 375˚F.

In a small bowl, combine sour cream, ketchup, pickled chopped jalapeño peppers and cilantro.

Bake the bacon on wire rack-lined baking sheet to crisp, 17-18 minutes.

In a large bowl, combine beef, salt and pepper, cumin, grated onion, garlic, Worcestershire and chipotle. Form 4 patties from the beef mixture, thinner at center than edges for even cooking.

Heat a cast-iron skillet or griddle pan over medium-high. Add oil, one turn of the pan. Add the patties and cook, turning occasionally, for 7-8 minutes. Melt 2 slices of cheese on each patty for the last minute or so.

Pile burgers on buns with bacon, lettuce, tomato, onions and special sauce. Serve with Taco-Tots and ketchup or taco sauce.