Well, well, well.
My first burger recipe for this summer season. And guys, it’s a doozy.
I give you the chilaquiles cheeseburger! Everything you love about a good ol’ cheeseburger but with the flavor and texture cranked way up!
I have a serious thing for chilaquiles. If you aren’t familiar, it’s essentially a dish where you use up tortillas or tortilla chips by cooking them in a salsa-esque sauce until they’re soft. They’re often served with eggs and fresh toppings as a breakfast item. I love them. If we’re ever out for breakfast or brunch and I see chilaquiles on the menu, I almost always order them. They’re SO satisfying and have incredible flavor.
When developing a new burger recipe, I wanted it to have a Mexican influence. I was racking my brain for a fun way to fuse cheeseburgers with Mexican food that might be a little bit unexpected. Then it hit me. Chilaquiles! On TOP of a burger!
Could it work? Would it be good? Would the flavors blend well?
The answer: absolutely!
This burger is DE-LICIOUS. A juicy, tender cheeseburger topped with tortilla chips that have been simmered in salsa verde and the most perfect fried egg. Swoon. Once you pop that egg yolk and it trickles down over everything…OMG. It’s insane.
The burgers themselves are simple and straightforward – they’re essentially my basic beef burger. Lightly but deliciously seasoned, they really allow the toppings to be the show. They cook up juicy and tender and are the perfect vehicle for cheesy goodness.
The chilaquiles mixture comes together quickly and easily and is done while the burgers are cooking. All you do for this quick and easy version is to simmer your favorite jarred salsa verde (or any salsa you love) and add in crushed/broken tortilla chips, cooking them until the chips are softened and the whole mixture tastes like spicy corn. You can season it up a little bit more if you like, but to me, this is perfection. It’s hard for me to not eat it with a spoon straight out of the skillet.
Once the burgers are done cooking, you pile the chilaquiles on top and then garnish as you like. I love thin slices of red onion, some crumbly queso fresco, and fresh cilantro. I even spritz some fresh lime juice over the top because I just can’t help myself. I’m full-blown addicted to fresh citrus. Then comes the egg!
The egg is optional but I highly recommend it for a true chilaquiles experience. Plus, the moisture and flavor that the egg adds is so good. It sort of brings everything together. And there really is nothing better than the sight of a runny egg yolk cascading it’s golden love down over everything.
I’m having a moment over here.
There’s a reason my blog is called Yes to Yolks!
These burgers are SO fun to make and serve. You might get a few strange looks when you bring these to the table, but I find that once people take one bite, they’re converted for life. These are epic in all the best ways, and I could see them fitting into any brunch spread seamlessly.
Just promise me one thing: you’ll invite me to your table! Because these are my new fave.Print
These Chilaquiles Cheeseburgers are a brunch dream come true! They’re everything you love about a cheeseburger but with the flavor cranked up high. These are topped with a quick and easy chilaquiles mixture, queso fresco, and a runny fried egg!
For the Burgers:
- 1 lb lean ground beef
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, grated or pressed
- 3 tablespoons grated or finely minced onion
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 slices of American or Jack cheese
- 4 burger buns
For the Chilaquiles Topping:
- 1 (16-oz) jar salsa verde (or any salsa you love)
- 2 cups corn tortilla chips
- Fried eggs
- Thinly sliced red onion
- Queso fresco
- Lime wedges (for the side)
- Additional tortilla chips, crushed
For the Burgers:
- Preheat a grill/grill pan/large skillet to medium-high heat.
- In a bowl, combine the beef and all the seasonings and mix well to combine, being mindful to not overmix (which leads to a dense, tough burger).
- Lightly oil the grill grates/grill pan or add a drizzle of oil to your skillet. Add the burgers and cook for 3-5 minutes per side, depending on how well done you like your burgers.
- During the last minute of cooking, add the cheese slices to the burgers so they can melt.
- Remove from the heat and set aside.
For the Chilaquiles Topping:
- While the burgers are cooking, heat the salsa over medium heat in a large skillet until it is warmed through and beginning to bubble around the edges.
- Add in the tortilla chips in, breaking them up with your hands as you do so, and toss to evenly coat them in the sauce. The topping is ready when the tortilla chips have softened slightly and absorbed most of the salsa.
- If using the fried eggs, cook them just before you are ready to serve and assemble. I love a runny yolk on these, so I definitely go for the egg!
- Place a burger patty on each burger bun and then top with some of the chilaquiles mixture.
- Add any other toppings you like, including the egg. I usually do thinly sliced red onion, cilantro, and some crumbled queso fresco cheese. I top with the egg last and then spritz everything with some fresh lime juice.
- Serve while warm!
- Category: burgers
Keywords: chilaquiles cheeseburger, breakfast burger, brunch burger, cheeseburger with chilaquiles topping, cheeseburger with fried egg, brunch recipes