Bacon Jalapeno Guacamole Cheeseburger Bites with Chipotle Mayo are gluten-free bite-sized cheeseburgers that are perfect for game day or a party!
Hey-o! Happy Monday, everyone!
The name of the game this weekend was ALL THE OUTSIDE THINGS. Friday and Saturday were absolutely gorgeous and we made the most of them, starting with a trip to the zoo on Friday morning with Lincoln and my parents (they’re on Spring Break – wehoo!) I walked away with no less than 20 pictures of Lincoln with his little hands and nose pressed against the glass checking out all the animals in real life that we read about in books. Favorites included the seals swimming by faster than lightening.
Baby mind = blown.
And the lions. I don’t think it’s a coincidence that Lincoln’s lion roar went from a grumble to a full on growl after seeing this guy in real life for the first time. ;)
Unfortunately the barnyard animal section was closed so we didn’t get to check out the sheep and llamas like last time but the rest of the zoo totally impressed me. It’s way bigger than I remember it being from when I went as a kid. Can’t wait to see it when the grass is green and trees are full!
PS Lincoln is in a hand-holding phase right now and it’s preeeetty much the best thing ever!
Later than night we continued the fun with happy hour and dinner with my parents on our back deck. Lincoln showed off his golfing skills while we sipped on cold drinks and Ben manned the grill.
First grill out of 2015 is in the books! We had garlic salt and pepper seasoned grilled chicken, steamed green beans, roasted potatoes, and fresh berries. Man it’s going to suck if we get a snow storm after this weekend. I could get VERY used to this!
On Saturday Ben and I took the little man to a failed brunch at La Mie – he was not having it – but luckily his mood improved after hopping over to the nearby Pappajohn Sculpture Park to run out our crazies.
And it was definitely back to normal after a pre-dinner stroll around the town center pond to check out the ducks and geese. Good mood or bad – this little man never ceases to put a smile on my face.
Bacon Jalapeno Guacamole Cheeseburger Bites with Chipotle Mayo also put a smile on my face, because MINI THINGS! (Sorry, all about the caps today.) Seriously though, you know my love for little bites that can fit in my pocket and these cuties are over the top adorable. I’m sharing them today in honor of March Madness. You know, that time of year when all you hear is shoe squeaks when you turn on the TV?
Seriously though, while I don’t get into watching basketball on TV Ben, well, does, to put it lightly. Ok, he’s over the top deranged obsessed with college basketball, and while he loves following his bracket (or whatever it’s called,) I enjoy cooking for it!
Bacon Jalapeno Guacamole Cheeseburger Bites are caramelized onion spiked mini burgers topped with guacamole, Monterey Jack cheese, bacon, fried jalapenos and a halved cherry tomato. I KNOW!! The flavor combo is actually from a cool burger joint in town – Zombie Burger – and I just love this shrunk down version for nibbling on during game time, a party, or even just for a fun dinner at home. Can you imagine what your kids would do if you served them with baby corn?! Coolest Mom on the block, me thinks. ;)
Don’t let me skip over the Chipotle Mayo which has just 3 ingredients and takes all of 30 seconds to make. It totally makes these cheeseburger bites, which are a little bit spicy from the fried jalapeno, and deliciously savory from the guacamole and bacon. I don’t have to go on – these baby burgers speak for themselves!
Start by caramelizing 1 small sweet onion that’s been chopped in 1 Tablespoon each extra virgin olive oil and butter. Sprinkle with salt then saute over medium heat until the onions are golden brown and caramelized, about 20 minutes. Scoop onto a plate to cool slightly then set the skillet aside as we’ll use it in a bit to fry the jalapeno slices.
Meanwhile lay 6 slices center cut bacon onto a nonstick sprayed cooling rack set atop a baking sheet then place into a cold oven. Set the oven to 400 degrees then the bacon will cook as the oven heats up. Most fabulous use of time ever, right? Once the bacon is cool enough to handle, cut each slice into 4 pieces then set aside.
Next, add the slightly cooled caramelized onions to 3/4lb lean ground beef along with 1/2 teaspoon each salt and pepper, and 1/4 teaspoon garlic powder. Be sure to use lean ground beef (I used 90/10) otherwise your burger bites will shrink up super small in the oven.
Bake the burgers for 8-10 minutes, or until cooked through, rotating the pan halfway through.
Last cooking step is to shallow fry 2 jalapenos cut into 1/4″ rings. These remind me of fried shallots in how easy they are to make, and how tasty they come out. No breading needed, just add the slices to 2 Tablespoons extra virgin olive oil over medium-high heat then fry for 1-2 minutes or until golden brown. Remove to a paper towel-lined plate to drain then sprinkle with a bit of salt.
I used these bamboo picks, by the way. Found them at Party City for about $3.
Ok. First thread 1/2 a cherry tomato onto the skewer, followed by a fried jalapeno slice, a piece of bacon, and a square of Monterey Jack cheese. Dollop a bit of guacamole on top of a mini burger (I used 1/2 cup premade guacamole – I know, I know, I said I never buy it but…) then skewer it for the finale.
Finally, whip up the Chipotle Mayo which is just 1/2 cup mayo or Miracle Whip (I never know the difference,) processed with 1 chipotle pepper in adobo sauce plus 1 teaspoon sauce, and a drizzle of fresh lime juice.
NOTE: I got horribly glutened from chipotle peppers in adobo sauce (not the brand pictured below – I actually forget which one it was,) and was out for about a week earlier this winter. So, so sick. It never occurred to me that chipotles in adobo sauce would have gluten in them but lo and behold, “wheat flour” was in the ingredient list when I dug the can out of the trash after feeling almost immediately ill after eating the dish I made.
Point being – always check ANYTHING canned, processed or pre-made for gluten if you have Celiac Disease or are gluten intolerant even if you’d never guess it’d be in there. The Herdez chipotles in the photos below are gluten-free but even if you pick up the same can, check the label!!
Place the Cheeseburger bites onto a platter the serve while cheering your team on!
Bacon Jalapeno Guacamole Cheeseburger Bites with Chipotle Mayo
Bacon Jalapeno Guacamole Cheeseburger Bites with Chipotle Mayo are gluten-free, bite-sized cheeseburgers with bacon, fried jalapenos, guacamole, and chipotle mayo!
- 3 Tablespoons extra virgin olive oil, divided
- 1 Tablespoon butter
- 1 small sweet onion, chopped
- 6 slices center-cut bacon
- 3/4lb lean ground beef
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 jalapenos, sliced into 1/4” slices
- 1/2 cup prepared guacamole
- 4oz Monterey jack cheese, sliced into squares
- 12 cherry tomatoes, sliced in half
- For the Chipotle Mayo:
- 1/2 cup mayonnaise or Miracle Whip
- 1 chipotle pepper in adobo sauce + 1 teaspoon sauce
- squeeze of fresh lime juice
- Heat 1 Tablespoon extra virgin olive oil and butter in a large skillet over medium heat. Add onions then sprinkle with salt and cook, stirring occasionally, until dark golden brown and tender, about 20 minutes. Scoop onto a plate to cool slightly then set skillet aside to be used again in a bit.
- Meanwhile, lay strips of bacon on a nonstick sprayed cooling rack set atop a foil-lined baking sheet then place into a cold oven. Turn oven to 400 degrees (bacon will cook as oven heats up.) Once oven comes to temperature bacon should be close to crisp, if not, keep baking until crisp. Chop each strip into quarters once cool enough to handle then set aside.
- Add ground beef, Worcestershire sauce, salt, pepper, garlic powder, and slightly cooled caramelized onions to a large bowl then mix until combined. Using a cookie scoop or two spoons, scoop out 1 Tablespoon portions of the mixture then place onto a foil-lined, nonstick sprayed baking sheet. Use hands to slightly flatten each scoop then bake for 8-10 minutes or until cooked through.
- Meanwhile heat remaining 2 Tablespoons extra virgin olive oil over medium-high heat in then same skillet the caramelized onions were cooked in. Fry for 1-2 minutes, flipping halfway through then remove to a paper towel-lined plate to drain and sprinkle with salt.
- To assemble skewers: skewer half a tomato, fried jalapeno slice, piece of bacon, and slice of cheese. Dollop guacamole on top of a mini burger then skewer. Repeat with remaining ingredients then serve with Chipotle Mayo.
- For the Chipotle Mayo: add mayo or Miracle Whip, chipotle pepper in adobo sauce, extra adobo sauce, and squeeze of fresh lime juice to a food processor or blender then process until smooth.
- Be sure to check Chipotle Pepper in Adobo Sauce can label to ensure it's gluten-free if you need it. Not all brands are gluten-free!
- Save time by making caramelized onions and Chipotle Mayo a couple days ahead of time.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Do you get into March Madness? Who are you rooting for this year? I DO have to give it up to the Iowa State Cyclones for winning the Big 12 Championship this weekend – can’t wait to see how far they’ll go!