8 slices center-cut or other lean
thick-cut smoky bacon
1 lb ground lean beef
2 hot dogs, beef or pork, diced
2 Tbs chili powder
1 Tbs grill seasoning
= (Montreal Seasoning by McCormick
recommended)
2 tsp Worcestershire sauce
1 tsp hot sauce, plus
1 Tbs hot sauce, divided
2 Tbs ketchup
Vegetable oil, for drizzling
4 slices deli-sliced Cheddar
1 sack crispy-style frozen potato fries -, (16 to 18 oz)
2 Tbs butter
3 garlic cloves, finely chopped
3 Tbs chives, a handful
Salt, to taste
1/2 cup chili sauce
4 kaiser rolls, split
1/4 head iceberg lettuce, shredded
1/4 cup chopped cilantro leaves
1/2 lime, juiced


Preheat broiler to high.
Place bacon on slotted broiler pan. Cook bacon 10 inches from the heat and cook 3 to 4 minutes on each side until crisp then adjust oven to bake setting for temperature recommended on fries packaging.
While bacon cooks, make the burgers. Preheat a large nonstick skillet over medium-high heat. Mix beef with diced dogs, chili powder, grill seasoning, Worcestershire, 1 teaspoon of hot sauce and ketchup. Form 4 large patties. Add a drizzle of oil, 1 turn of the pan and add the patties. Cook burgers 6 minutes on each side, then top with 2 slices bacon and 1 slice of cheddar, each. Turn pan off, cover with loose foil tent and let cheese melt, 1 to 2 minutes.
While the burgers cook, add fries to oven and cook until extra-crisp. Remove from oven. Place butter, 1 tablespoon hot sauce and garlic in a small dish and microwave on high 20 seconds then transfer fries to a large bowl. Toss fries with garlic-hot sauce butter and chives and season with salt, to taste.
Slather chili sauce on the tops of split keiser rolls. Place bacon chili-cheese burgers on bun bottoms and top each burger with lettuce, cilantro, and lime juice. Set bun tops in place. Pile fries alongside and serve.
This recipe yields 4 servings.