The Conquistador Cheeseburger

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by Wisconsin Cheese

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The Conquistador
By Kita of Pass the Sushi
Named by Devin Rogers
Servings: 6 sliders
For Candied Bacon:

1/3 cup brown sugar, packed

1/2 teaspoon pepper

12 slices bacon


For Cheeseburgers:

1 1/2 pounds ground turkey or chicken

Salt and pepper

1 teaspoon onion powder

1/2 teaspoon chipotle chili powder

1 teaspoon cumin

1 clove garlic, minced

1/2 cup barbecue sauce, divided

6 brioche slider buns, split

1/4 cup mayonnaise

1/2 head of red leaf lettuce, torn into large pieces

10 ounces sweet potato waffle fries, cooked according to directions on package

Candied bacon

1 red onion, sliced

6 slices ( about 8 ounces) Wisconsin cranberry chipotle cheddar cheese

Toothpicks or wooden skewers, optional


Cooking Directions:


For Candied Bacon:

Preheat oven to 325° F. Line baking sheet with foil. Place wire rack on top.

In small bowl combine brown sugar and pepper. One by one, press each bacon slice into mixture, coating evenly.

Arrange slices on wire rack on prepared baking sheet and bake for 20-25 minutes, until crispy. Remove from oven and let cool approximately 5 minutes before touching.

For Cheeseburgers:
Preheat grill to medium-high heat; grease grate if needed. Mix ground turkey or chicken with salt, pepper, onion powder, chipotle chili powder, cumin and garlic. Form into six small patties slightly larger than bun size. Using your thumb, make a small indentation in center of each patty.

Reduce grill heat to low and place patties evenly spaced on the grate. Grill each patty until cooked through, about 4-5 minutes per side, or until internal temperature reaches 165° F. Baste with 1/4 cup barbecue sauce when flipped (make sure to keep this separate from the remaining sauce you will be topping the burgers with).

Remove burgers from grill. Brush insides of brioche buns with light coating of mayonnaise. Stack red leaf lettuce on the bottom, top with burger, sweet potato fries, candied bacon, red onion, a smear of reserved barbecue sauce and a slice of Wisconsin cranberry chipotle cheddar. Top stacks with remaining  bun halves and poke through with toothpick or wooden skewer to secure, if desired.

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