Huevos Tapatios Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


27 oz Sirloin Steak, cut into cubes
9 oz uncooked Chorizo
1 tsp Salt
2 ripe avocados
1/4 cup diced onion
1/4 cup diced tomato
4 oz green chiles
2 Tbsp chopped cilantro
1 tsp Tabasco sauce
Juice 1 Lime
1/2 tsp salt
2 Tbsp Vegetable oil, for brushing on the grill rack.
6 Kaiser Buns
6 Eggs
10 Tbsp Cojita Cheese (grated Parmesan can be substituted)
1/8 tsp dash Tabasco Sauce



Prepare a medium-hot charcoal grill, or preheat gas grill to medium-high.

For patties: Mince sirloin cubes in food processor, working in batches of 8oz, and pulsing the processor 12 times for each batch. Combine sirloin, 9 oz Chorizo, and 1 tsp salt in a large bowl until just mixed. Do not over-mix. Form into 6 patties, cover, and set aside.

For Guacamole: Halve, pit, and scoop out two ripe avocados. Combine in a bowl with onion, tomatoes, green chiles, cilantro, Tabasco, juice of lime, and 1/2 tsp salt. Mash with a potato masher until thoroughly combined. Cover and set aside.

Brush the grill rack with vegetable oil. Place the patties on the rack and cook, turning once, 7 minutes for medium. Place the buns, cut side down, on the outside of the grill to toast lightly during the last 2 minutes of grilling. Heat a large fireproof nonstick skillet over the heat on the grill. Add the eggs and cook over-easy in batches if needed.

To assemble: Put a patty on each bun bottom, top with 2 Tbsp of Guacamole, one fried egg, 2 Tbsp Cojita Cheese, and one dash of Tabasco. Add the bun tops and serve.