For the Burgers:

1. Preheat a grill/grill pan/large skillet to medium-high heat.
2. 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).
3. 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.
4. During the last minute of cooking, add the cheese slices to the burgers so they can melt.
5. Remove from the heat and set aside.

For the Chilaquiles Topping:

1. 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.
2. 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.

To Assemble:

1. 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!
2. Place a burger patty on each burger bun and then top with some of the chilaquiles mixture.
3. 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.
4. Serve while warm!