I refuse to look at Pinterest. This is not because it has harmed or offended me in some way. I avoid it because I know if I give in that I spend countless hours looking and pinning things with my time rather than focusing on writing my children’s books, spending time with my kids or cooking great gluten-free food.
Last week I got around to really going through my latest Rachel Ray Magazine issue and decided to cut out this recipe. Yeah, I cut it out of the magazine….old school style. This Tex-Mex recipe was featured as the burger of the month and it was delicious. I used Udi’s gluten-free hamburger buns and toasted them lightly in a dry skillet over medium-high heat on the stove.
12 slices of good quality bacon (4 slices finely chopped and 8 slices left whole)
1lb – 1.25 lbs 80% lean ground beef
3-4 T grated onion
2 cloves of garlic finely chopped
2 T pureed chipotle in adobo sauce
salt and pepper to taste
gluten-free hamburger buns or gluten-free rolls
Fritos corn chips
Additonal toppings (tomato, lettuce, pickled jalapenos or cilantro)
Queso Sauce Ingredients:
3 T unsalted butter
2 T gluten-free flour
1 c milk
1 1/2 c shredded cheddar
14 oz can diced tomatoes with green chiles
Cook the 8 whole slices of bacon until crisp and set aside. Preheat griddle pan or cast-iron skillet on stove over medium-high heat. In a bowl mix ground beef, chopped raw bacon, onion, garlic, chipotle puree, worcestershire and salt and pepper. Form into 4 patties thinner at the center. Drizzle patties with olive oil and grill for about 5 minutes on each side. Make your queso sauce by melting butter in a saucepan over medium heat. Whisk in flour for one minute and then whisk in milk. Add cheese and stir until melted. Add tomatoes and stir to combine. Place burger on toasted bun, top with queso, bacon strips, corn chips and any additional toppings you like.