12 slices good-quality smoky bacon, 4 slices finely chopped and 8 left whole
1 1/4 pounds 80% lean ground beef
3-4 tablespoons onion, grated
2 cloves garlic, finely chopped or grated
2 tablespoons pureed chipotle in adobo sauce
2 tablespoons Worcestershire sauce
Salt and pepper
Vegetable oil or extra virgin olive oil (EVOO), for drizzling
3 tablespoons butter
2 tablespoons flour
1 cup milk
1 1/2 cups shredded cheddar cheese
1 can diced tomatoes with green chilies (14 ounces), well drained
4 soft burger rolls, split
Crisp yellow corn chips
Toppings: Chopped onion, tomatoes, cilantro and pickled jalapeño
Arrange the eight whole bacon slices on a broiler pan and bake at 375°F until crisp, 10-12 minutes.
Meanwhile, pre-heat a cast iron skillet or griddle over medium-high heat. Combine the beef, chopped bacon, grated onion, garlic, chipotle puree and Worcestershire sauce; season with salt and pepper. Form into four patties (thinner at the center); drizzle with oil. Grill the burgers for 5 minutes on each side for medium doneness.
Make the queso sauce: In a medium size saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk. Stir in the cheese to melt. Stir in the tomatoes.
Place the burgers on the bun bottoms and top with the queso sauce, criss-crossed bacon strips, corn chips, remaining toppings and bun tops. Serve with extra sauce on the side.