Summer Dinner

These are another new favorite and we got to enjoy them for dinner tonight sans bacon and grilled onion (we did tomatoes instead).

Jalapeno Cheeseburgers with Bacon and Grilled Onions (from Bon Appetit)

Spicy Ranch Sauce (Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.)
1 cup mayonnaise (I used reduced fat mayo and sour cream and it still tasted just as good.)
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile (I opted out of these tonight because of the salmonella recall on them)
1/2 teaspoon cayenne pepper

Burgers (Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.)
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Worcestershire-Coffee Glaze (Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.)
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.

Enjoy!