Creamy Chilaquiles Burger

Creamy Chilaquiles Burger

Rating 

Creamy Chilaquiles Burgers get melty cheese, saucy chips, AND a fried egg.
Ingredients
  • 1½ lb. ground beef (90/10)
  • 1 tsp. chili powder
  • Kosher salt
  • 4 brioche buns, split
  • 2 tbsp. olive oil, plus more for brushing
  • 8 slices Sargento┬« Creamery Sliced Natural Cheddar Cheese
  • 4 large eggs
  • 1½ c. (one 16-oz. jar) red salsa (mild, medium, or spicy, as desired)
  • 4 c. restaurant-style tortilla chips, gently crushed
  • ¼ c. packed fresh cilantro leaves
Instructions
  1. Shape beef into 4 equally-sized patties, about 4 inches wide. Using your thumb, press a shallow indent into the center of each burger. Season both sides with the chili powder and kosher salt. Brush cut sides of buns with olive oil. Set both aside.
  2. Heat a large cast-iron skillet over medium heat, toast cut side of buns, about 30 seconds. Remove to a plate. Cover with a towel to keep warm.
  3. Return skillet to medium-high heat and cook patties until crust develops on bottom side, about 5 minutes. Flip and cook 3 minutes more. Top each burger with two slices of cheese, cover the skillet, and cook until cheese is melted and meat is no longer pink in center about 2 to 3 minutes more. Remove burgers to a plate. Cover with foil to keep warm.
  4. In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. Crack the eggs into the pan. Season with salt and pepper. Cook 3 minutes, or until white is completely set. Remove eggs from pan.
  5. Return skillet to medium-high heat. Add the remaining tablespoon of oil, salsa, and tortilla chips and cook until warmed and chips just start to soften, about 2 minutes. Remove from heat.
  6. Top bottom buns with cilantro and a cheeseburger. Spoon chilaquiles over cheeseburger and top with a fried egg. Serve immediately.

 

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