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Chipotle Cinnamon Burger, Sponsored by McCormick

Yield: 4 servings

CATEGORIES

BeefMain Entrées

Ingredients

Reorder #
Name
Amount
 
Chipotle Cinnamon Burger
235203
3/4 lb.
Market Item
Ground Pork
3/4 lb.
605840
4 slices
* See Recipe
Chipotle Cinnamon Candied Bacon
8
* See Recipe
Chipotle Cinnamon Onion Jam
1/2 cup
269553
1/4 cup
 

Chipotle Cinnamon Candied Bacon
860311
1/4 cup
330682
2 Tbsp.
 

Chipotle Cinnamon Onion Jam
299405
1/4 cup
693078
8 cups
860311
1/4 cup
330682
1/2 cup

Preparation Instructions

Chipotle Cinnamon Burger

Preheat grill on high. In a large bowl combine beef, pork, and Chipotle Cinnamon Rub until ingredients are just evenly distributed. Form into 4 equal patties.

Grill each patty to desired doneness, topping with one slice of cheese per patty just before pulling from the grill. Toasted buttered buns until golden brown.

To build burgers, spread 1 tablespoon of mayonnaise on the crown of each bun. Spread 2 tablespoons of warm onion jam on the base. Place grilled burger on top of jam and two slices of candied bacon on top of the burger. Finish with the crown of the bun and serve with fries or chips.

 

Chipotle Cinnamon Candied Bacon

Preheat convection oven to 350 F. In a small bowl combine brown sugar, Chipotle Cinnamon Rub and cider vinegar.

Lay bacon out on a wire rack over a parchment lined sheet tray. Bake for 5 minutes. Remove from oven, flip each slice of bacon and bake for an additional 5 minutes. Remove from oven. Using a silicon basting brush, brush the brown sugar mixture on the top side of the par-cooked bacon. Return to oven for 10 minutes. Remove from oven, flip bacon and brush with brown sugar mixture. Bake for 10 minutes longer or until bacon is crisp and brown sugar mixture has melted and thickened.

Remove from oven and allow to cool before taking bacon off the wire rack. Serve on its own for a delicious snack, or use as a topping for anything from burgers to salads.

 

Chipotle Cinnamon Onion Jam

Melt butter in a large sauté pan over medium heat. Add onions and sweat until all onions are translucent and they have reduced in volume by about half.

Stir in brown sugar, vinegar, and chipotle cinnamon rub. Cook mixture over medium low heat until onions are caramelized and there is little to no excess liquid in the pan. Remove from heat and cool. Refrigerate until needed.