Makes 8 burgers

Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
½ cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeno chile
½ teaspoon cayenne pepper

Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.

Burgers
2 pounds ground beef
1 small onion, chopped
¼ cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeno chile
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper

Gently mix all ingredients in a large bowl. Form mixture into eight ½-¾-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons golden brown sugar
3 tablespoons butter

Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season to taste with salt and pepper.

16 slices of bacon
8 hamburger buns
8 lettuce leaves
2 cups coarsely shredded white cheddar cheese
Sliced tomatoes
Grilled onion slices

Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese on top of each burger and allow cheese to melt. Place some ranch sauce, then 1 burger on each bun bottom. Top each with 2 slices of bacon and desired toppings such as sliced tomato and grilled sliced onion. Cover with bun top. Serve with remaining ranch sauce.