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1
Heat the corn oil on low in a small saucepan
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2
Assemble the dredge by mixing the flour, salt, onion powder, granulated garlic, and turmeric (turmeric for color).
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3
Assembly-line style, dredge the jalapenos individually in egg, then thoroughly in flour dredge, and then toss in the oil.
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4
NOTE: if the oil doesn't spatter with a drop of water, then it is too early to fry.
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5
A minute or two on each side, until golden, and the out they go to a paper-towelled dish.
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6
In a 2 or 3qt saucepan, toss in a layer of bacon, cook it up on low, set aside on a paper-towelled plate, put in the next layer, and continue until the pound is cooked.
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7
Don't discard the bacon grease.
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8
Quickly, form quarter pound patties from the beef, treating the meat lightly without a lot of mixing, and season the patties with a dash of salt and pepper.
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9
Slam the patties, each, into a couple of rings of onions, until the onions are firmly secured into the visible bottom of each of the burger patties.
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10
Tidy up the burgers, reforming the shape and thickness a bit.
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11
Place the patties onion-side down into the bacon grease, which should still be idling on low heat.
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12
Cook for a few minutes, flip, cook for another minute or so, cover the now visible onion side with a slice of mozzarella, cook for another couple minutes, and remove from heat.
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13
Mix the mayo, chipotle, ancho, cayenne, oregano, epazote, and cilantro.
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14
Spread the spicy mayo on the top bun of a bulkie, add the jalapenos, then the bacon, then add lettuce, tomato, cheesy onion burger, and then end-cap it with the other half of the bulkie.
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15
Repeat until you have 8 glorious burgers.
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16
Enjoy.
