Bacon Cheddar Burgers with Chipotle BBQ Butter

Ingredients

1/2 cup butter, softened 1
/2 cup finely ground Organic Chipotle Chile BBQ Kettle Chips
12 slices bacon
2 pounds freshly ground beef chuck
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon seasoned salt
Colavita olive oil to brush the grill rack
8 ounces sharp cheddar cheese, thinly sliced
6 Kaiser Rolls, split
8 red leaf lettuce leaves
6 – 1/2 inch thick slices beefsteak tomato
1 large red onion, very thinly sliced

Instructions

Preheat a gas grill to high heat. In a food processor, combine the butter and the ground Organic Chipotle Chile BBQ Kettle Chips. Process mixture until well combined; set aside. In a large fire-proof skillet cook the bacon, several slices at a time, until crispy. Drain on paper towels. Reserve 2 tablespoons of the drippings and discard the rest. In a large bowl break apart the ground chuck. Add the Worcestershire sauce, reserved bacon drippings, kosher salt, black pepper and the seasoned salt. Using your hands gently combine-be careful not to overwork the meat. Gently shape the meat into 6 equal sized patties. Reduce the grill temperature to medium-high heat. Lightly brush the grill rack with the Colavita Olive Oil. Place the patties on the rack, close lid and cook for 4 minutes. Using a spatula, flip the patties and place slices of cheddar cheese on each, evenly dividing. Cook an additional 4-5 minutes for medium. Remove patties to work surface and cover loosely with foil to keep warm. Arrange the rolls, split side down on the grill to lightly toast, about 2 minutes. Remove the rolls and spread the cut sides with the butter, evenly dividing. To assemble the burgers, arrange the lettuce on the bottom half of each roll, top with the tomato slice, followed by a cooked patty (cheese side up), 2 slices of the bacon and several slices of the onion. Add the roll tops and serve.