Green-Chile Bacon Burgers With Goat Cheese

Another yummy burger by Bobby Flay.I did mess up the bacon a bit.  It was too thin and burnt in many spots, but the non burnt parts were good. I also made the burgers a little smaller than indicated.  (too much meat for me) I also did not cook them on a grill to medium rare.  I want to make this again and NOT screw up the bacon.  Mmmmmm...

Green-Chile Bacon Burgers With Goat Cheese

8    thick-cut slices of bacon (about 1/2 pound)
1/2 c  mango chutney,preferably Major Grey brand
1    poblano chile
Vegetable oil,for brushing
4    hamburger buns,split
1    large tomato,cut into 4 thick slices
1 1/2 lb ground beef chuck
Salt and freshly ground pepper
3    ounces fresh goat cheese cut into 4 slices
Watercress sprigs or lettuce,for serving
1. Preheat the oven to 375. Line a large, rimmed baking sheet with
parchment paper. Arrange the bacon slices on the paper and brush both
sides liberally with the chutney, leaving any chunks in the jar. Bake
the bacon for about 30 minutes, turning once, until caramelized.
Transfer the glazed bacon to a rack and let cool.
2. Meanwhile, light a grill or preheat a grill pan. Rub the chile with
oil and grill until charred all over, about 5 minutes. Transfer to a
bowl, cover with plastic wrap and let stand for 10 minutes. Peel the
poblano and coarsely chop it.
3. Brush the cut sides of the buns with oil and grill until toasted,
about 30 seconds. Brush the tomato slices with oil and grill just until
lightly charred, about 1 minute. Place the grilled tomato slices on the
bottom half of the buns.
4. Form the beef into four 1-inch-thick patties and brush with oil.
Season with salt and pepper and grill over high heat, turning once,
until nearly medium-rare, about 6 minutes. Top with the goat cheese and
chopped poblano, close the grill and cook until the cheese is
completely melted and the burgers are medium-rare, about 1 minute. Set
the burgers on the buns, top with the glazed bacon and watercress
sprigs and serve right away.