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Smoke and Fireworks Bacon-Wrapped Chipotle Burgers


  • 12 slices good-quality smoky bacon

For the barbecue sauce:

  • 1 cup ketchup

  • 2 large cloves garlic, finely chopped

  • 2 tablespoons dark brown sugar

  • 2 tablespoons dark amber maple syrup

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons cider vinegar

  • 1 teaspoon smoked sweet paprika (1/3 palmful)

  • Coarse black pepper

  • 1 small red onion, sliced and rings separated

  • Juice of 1 lime

  • Salt

  • 2 pound ground sirloin or turkey

  • 2 tablespoons pureed chipotle in adobo sauce

  • 2 tablespoons Worcestershire

  • Extra virgin olive oil (EVOO), for drizzling

  • 12 slices yellow cheddar cheese

  • 12 hamburger buns, split

  • Crisp lettuce, finely chopped


Pre-heat the oven to 350°F. Par-bake the bacon for 10 minutes on a slotted pan or on cooling rack set over baking sheet to render some of the fat. Cool to handle.

Combine the barbecue sauce ingredients in a small pot. Bring to a bubble and reduce the heat to low; cook for 15-20 minutes to thicken.

Place the onion rings in a bowl and dress with salt, pepper and lime juice. Combine the meat with the chipotle, Worcestershire sauce, salt, pepper and a drizzle of oil. Form six patties. Heat a double-burner griddle or flat side of a grill pan over medium to medium-high heat. Cross two slices of bacon on a work surface like an X, then place a burger pattie on top of the X and wrap bacon up and around burger. Repeat to wrap all six burgers. Cook the burgers seam-side down until the bacon is crisp, about 6 minutes. Flip and cook the burgers for six minutes more. Top the burgers with cheese in last minute or so; cover with a loose foil tent to melt.

Arrange a little lettuce on the bun bottoms and top with the burger patties, barbecue sauce, onions and bun tops.