Let the hamburger meat come to room temperature. While the meat rests, chopped cooked bacon and provolone cheese in a small bowl. Pour 2 tablespoons El Yucateco® Red Chile Habanero sauce over the bacon and cheese mixture. Mix well. Separate into four equal portions and set aside.
Separate hamburger meat into 4 one cup servings. Working with one cup of meat at a time, separate each portion in half. (You will have two 1/2 cups of meat.) Work the meat into two separate patties.
In the center of one patty, place 1/4 of the cheese & bacon mixture. Place the second patty on top of base patty; it should completely cover the cheese & bacon patty. Seal edges.
In a skillet on medium-high heat, add one tablespoon of butter to the hot skillet for each burger you will cook. (If you have a small skillet, you will be cooking the hamburgers one at a time, and a fresh pat of butter should be added to the skillet prior to the addition of each new burger to your pan.)
While the skillet heats and the butter melts, coat both sides of each hamburger patty with 1 teaspoon of Hamburger House Seasoning.
Sear each hamburger 2-3 minutes on each side or until cooked to your preference.
Black Label Burger Sauce
Incorporate El Yucateco® Black Label Reserve into crema Mexican cheese. Keep refrigerated until ready to use.
Hamburger House Seasoning
In a small bowl, mix all ingredients together. Cover and store in a refrigerator until ready for use.
Notes
Original recipe by Heather and Totally Tailgates, LLC.