Jalapeno Cheddar Bacon Recipe

Prepare produce and bacon

Trim stem ends from jalapeños, slice them into thin rings (remove seeds to reduce heat if desired). Peel the onion and cut into thin 1/8-inch slices (tanglers). Pat bacon dry and cut each slice into thirds crosswise.

Crisp the bacon

Heat a large skillet over medium heat. Add bacon pieces in a single layer and cook, stirring occasionally, until browned and crisp, about 7–9 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving about 1 tablespoon of rendered bacon fat in the skillet (discard extra if there is more than 1 tablespoon).

Sauté onion

Lower heat to medium-low and add 1 tablespoon unsalted butter to the skillet with the reserved bacon fat. Add the sliced onion and a pinch (about 1/4 tsp) of kosher salt. Cook, stirring every 1–2 minutes, until the onion is soft and beginning to caramelize, about 8–10 minutes.

Add jalapeños

Add the jalapeño rings and 1 teaspoon olive oil to the skillet with the onions. Increase heat slightly to medium and sauté until jalapeños are just softened and edges show light browning, about 3–4 minutes. Stir frequently so onions do not burn.

Season and glaze

Sprinkle 1 teaspoon brown sugar over the onion and jalapeño mixture, add 1 teaspoon apple cider vinegar, 1 teaspoon kosher salt (adjust to taste), and 1/2 teaspoon freshly ground black pepper. Stir to combine and cook 1 more minute so flavors meld. Remove skillet from heat and stir in 1 teaspoon lime juice.

Combine with bacon and cheese

Return the crisped bacon pieces to the skillet and toss together with the onion and jalapeños. Sprinkle 1 1/2 cups shredded sharp cheddar over the mixture and gently fold until cheese begins to melt from the residual heat, about 1–2 minutes. If you want the cheese more melted, put the skillet briefly under a preheated broiler for 30–60 seconds (use an oven-safe skillet) or cover the pan over low heat for 1–2 minutes.

Keep warm

Transfer the jalapeño-cheddar-bacon topping to a warm bowl or keep in the skillet on very low heat while you finish assembling burgers so the cheese remains melty.

Toast buns (optional): Split 4 burger buns and toast face-down in a clean skillet or under a broiler for 1–2 minutes until lightly golden.

Prepare mayo: Mix 1/2 cup mayonnaise with 2 tablespoons chopped fresh cilantro and a pinch of salt and pepper. Spread a thin layer on both cut sides of each toasted bun.

Assemble burgers: Place cooked burger patties (not included in this recipe) on bottom buns, top each with a generous scoop of the jalapeño-cheddar-bacon tanglers, then cap with the top bun. Serve immediately while topping is warm and melty.