Huevos Rancheros Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.



1 ¾ pound fresh ground sirloin
¼ pound cup chorizo, casings removed
½ cup Medium Salsa Verde (used Safeway Selection bottled)
1 cup crushed tortilla chips (used baked tortilla chips placed into a plastic bag and crushed to measure 1 cup)

Vegetable oil, for brushing the grill rack
6 Large Hamburger Buns, split
6 slices white extra sharp cheddar cheese
Iceberg Lettuce; rough chopped
12 tablespoons (approximately 1 cup) of Medium Salsa Verde
Colavita Extra Virgin Olive Oil
6 large eggs, cooked over-medium
Kosher salt & fresh ground pepper
6″ non-stick skillet for frying eggs



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the sirloin, chorizo, Salsa Verde, and crushed tortillas chips oil into a large bowl. Mix well and handling the meat as little as possible. Divide the mixture into 6 equal portions and form the portions into patties to fit buns. Cover with plastic wrap and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, approximately 5 to 7 minutes on each side for medium.
Place the extra sharp cheddar cheese slices on the patties during the last 3 minutes of grilling. Place buns cut side down on the outer edges of the rack to toast lightly, approximately two minutes. Remove burgers and buns from grill.
To fry eggs, place a skillet over-medium heat. Coat skillet with olive oil. Crack egg into bowl and add pinch of salt and pepper. Gently slide egg into skillet cooking for 2 to 3 minutes. Gently turn egg over trying to not break yoke. Cook an additional 30 seconds for over-medium.
To assemble burgers, place small handful of lettuce on bun bottom and spoon 1 tablespoon of Salsa Verde over lettuce; followed by a cheese topped Pattie, cooked egg, and 1 tablespoon of Salsa Verde. Add bun top and serve. Makes 6 burgers.