Black Chile Bacon Burger
Double-stacked burgers with charred jalapeños, sautéed onions, bacon, and a bold black chile coffee cocoa rub. Grill tips and assembly help.
Indulgent and piquant, these double-stacked burgers are unbeatable.
- Char jalapeños, steam, then peel to get smoky, mild chiles without skin or seeds.
- Start the grill low for charring, then raise heat to sear burgers and melt cheese.
- Stack a cheddar-topped patty on an American-topped patty, add sautéed onions, bacon, and 1,000 Island to finish.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How do I char and peel the jalapeños safely?
Grill the jalapeños until their skins are blackened, turning every couple minutes. Put them in a sealed bag or covered bowl for about 5 minutes to steam. Peel off the skins, then remove stems and seeds. Wear gloves or wash hands well after handling to avoid irritation.
What is Black Chile Coffee Cocoa Rub and can I substitute it?
It is a savory spice blend that layers black chile heat with coffee and cocoa notes. If you do not have it, use a mix of smoked paprika, ground coffee, cocoa powder, salt, and a pinch of cayenne or use a store bought barbecue rub with similar smoky, slightly bitter notes.
Why start the grill at low heat then crank it up?
Low heat helps char the jalapeños evenly without burning the outside too fast. After the chiles are done, increasing heat gives burgers a good sear and grill marks while cooking them quickly.
How do I prevent these double-stacked burgers from falling apart?
Toast the buns, melt cheese on each patty so it acts like glue, and stack the cheddar-topped patty on the American-topped patty as instructed. Press gently to compact layers and use a short skewer if you need to hold the stack while serving.
What internal temperature should the burgers reach?
Ground beef should reach 160°F (71°C) for food safety. Use an instant-read thermometer placed in the center of the thickest patty. Let patties rest a few minutes before stacking so juices redistribute.
Can I make parts ahead of time?
Yes. Sautéed onions and charred, peeled jalapeños store in the fridge for 3 to 4 days. You can also form the patties and keep them refrigerated up to a day ahead. Cooked bacon and the rub can be prepared in advance too.
What is meant by The Other Sauce in the recipe?
The recipe lists 1,000 Island dressing to spread on the buns. If you see The Other Sauce mentioned, use extra 1,000 Island or swap in a favorite sauce like spicy mayo, chipotle aioli, or barbecue sauce.
Can I make this recipe indoors without a grill?
Yes. Char jalapeños under the broiler or in a very hot cast iron pan. Sear burgers in a cast iron skillet over high heat, then finish in a 400°F oven if needed. Toast buns in the pan or oven.
How do I char and peel the jalapeños safely?
Grill the jalapeños until their skins are blackened, turning every couple minutes. Put them in a sealed bag or covered bowl for about 5 minutes to steam. Peel off the skins, then remove stems and seeds. Wear gloves or wash hands well after handling to avoid irritation.
What is Black Chile Coffee Cocoa Rub and can I substitute it?
It is a savory spice blend that layers black chile heat with coffee and cocoa notes. If you do not have it, use a mix of smoked paprika, ground coffee, cocoa powder, salt, and a pinch of cayenne or use a store bought barbecue rub with similar smoky, slightly bitter notes.
Why start the grill at low heat then crank it up?
Low heat helps char the jalapeños evenly without burning the outside too fast. After the chiles are done, increasing heat gives burgers a good sear and grill marks while cooking them quickly.
How do I prevent these double-stacked burgers from falling apart?
Toast the buns, melt cheese on each patty so it acts like glue, and stack the cheddar-topped patty on the American-topped patty as instructed. Press gently to compact layers and use a short skewer if you need to hold the stack while serving.
What internal temperature should the burgers reach?
Ground beef should reach 160°F (71°C) for food safety. Use an instant-read thermometer placed in the center of the thickest patty. Let patties rest a few minutes before stacking so juices redistribute.
Can I make parts ahead of time?
Yes. Sautéed onions and charred, peeled jalapeños store in the fridge for 3 to 4 days. You can also form the patties and keep them refrigerated up to a day ahead. Cooked bacon and the rub can be prepared in advance too.
What is meant by The Other Sauce in the recipe?
The recipe lists 1,000 Island dressing to spread on the buns. If you see The Other Sauce mentioned, use extra 1,000 Island or swap in a favorite sauce like spicy mayo, chipotle aioli, or barbecue sauce.
Can I make this recipe indoors without a grill?
Yes. Char jalapeños under the broiler or in a very hot cast iron pan. Sear burgers in a cast iron skillet over high heat, then finish in a 400°F oven if needed. Toast buns in the pan or oven.
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