Preheat a grill to medium and place a cast iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 mins. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.
Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tbsp of bacon fat; chop the bacon. In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt & pepper.
In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tbsp olive oil and the remaining chiles. Season with salt & pepper, cover and refrigerate. In another bowl, toss the avocados, cilantro, onion and remaining 1 tbsp olive oil; set aside.
Grill the burgers, flipping once, for about 10 mins for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 min. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.
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