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1
Heat grill to medium high.
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2
When grill is ready, brush grill rack with oil.
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3
For the green chile relish.
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4
heat a grill or grill pan.
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5
drizzle olive oil over the onion slices, jalapeno and poblano.
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6
Season with salt and pepper.
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7
Grill until softened and beginning to caramelize about 10 minutes.
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8
Meanwhile, heat a cast iron or large, heavy nonstick fire-proof skillet on the grill.
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9
Add the bacon and cook until browned and crisp.
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10
Remove to paper towel lined plate.
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11
Remove all but 1 tablespoon bacon fat; add onions and jalapeno and poblano and add remaining ingredients, including bacon.
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12
Simmer for 10 minutes or until thickened.
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13
Remove from heat and set aside in bowl until ready for use.
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14
For the ancho ketchup Heat a large fireproof sauce pan.
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15
Place the ancho chiles, onion, and garlic in the saucepan and cover with the water.
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16
Bring to a boil over high heat, reduce heat and simmer for about 15 minutes, or until the chiles have absorbed some liquid and have become soft.
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17
Remove the chiles, onion, and garlic with a slotted spoon and transfer them to a food processor.
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18
Add the brown sugar, cumin, allspice, tomato paste and 1 cup of the liquid the peppers were cooked inches Puree, adding more pepper liquid if necessary until you reach the desired thickness.
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19
Set aside until.
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20
For the sassy onion rings- Combine all ingredients in bowl except the oil, and onion.
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21
Mix well.
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22
Heat oil to 350. dip the onion pieces in batter and fry until golden brown- about 2 minutes.
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23
Remove with slotted spoon and season with salt.
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24
Set aside until ready to use.
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25
For the patties, combine all ingredients in bowl.
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26
Mix with hands until combined.
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27
Form into 6 patties.
