Creamy Chilaquiles Burger
Creamy Chilaquiles Burgers get melty cheese, saucy chips, AND a fried egg.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Top bottom buns with cilantro and a cheeseburger. Spoon chilaquiles over cheeseburger and top with a fried egg. Serve immediately.