PatioDaddio
Babbling Farker
- Joined
- May 4, 2008
- Location
- Boise...
Huevos Rancheros Burger
As promised, here's is my second entry in Johnsonville's No Ordinary Burger
Contest, that I mentioned previously. This time out I use their chorizo
patties to make a burger influenced by two classic Mexican dishes.
I'm not a fan of eggs, but I am a fan of chorizo and eggs. The mildly spicy
pork sausage brings a lot of much needed flavor to the party. The idea of a
chorizo and eggs burger immediately popped into my mind when I
contemplated contest recipes. Once I had thought of the eggs, huevos
rancheros came to mind. In the end I thought that combining the two
basic concepts would probably be a killer burger, and it certainly is.
The great thing about these is that you can serve them for breakfast,
lunch, or dinner.
Ingredients
6 large Eggs
1 1/2 tsp Black pepper, ground fresh
2 large Red onions, sliced into 3/4" thick whole rings (only the large rings)
6 Johnsonville Chorizo Patties
6 slices Medium cheddar cheese
6 large Flour tortillas (10")
3/4 cup Enchilada sauce
2 tsp Canola oil
Note: You want the onion rings intact and about 3" in diameter. Store the
remaining onion for another use.
Start your grill and prepare for direct cooking over medium heat (about
350°). While the grill is heating, tear off about 30" of foil aluminum and fold
it in half.
Once the grill is heated, put the foil on the grate, pour the oil on the foil
and quickly spread it around with a wadded paper towel held by tongs. You
want to completely oil the top of the foil so that the eggs don't stick.
Tip: Use the new non-stick foil to ensure nothing sticks.
Start grilling the chorizo patties on an open area of the grill, per the
package directions.
Add the onion rings to the foil and let them cook for about two minutes,
just to soften them a bit.
When the burgers have cooked about one third of the total time, gently
crack an egg and pour it into one of the onion rings, then season the egg
with 1/4 teaspoon of the pepper. Repeat with the remaining eggs. Close
the grill lid and continue cooking until the burgers are just about done.
During the last minute of cooking top each burger with a slice of cheese and let melt.
Remove the burgers to a platter. Place a burger on one side of a tortilla
and add one of the eggs, with the onion. Drizzle the egg with 2
tablespoons of the enchilada sauce. Fold the other half of the tortilla over
the burger and egg, then fold the sides over the top to form a pouch
around the burger.
Serve and enjoy!
Disclaimer: I was given product samples and a grilling kit as promotional
consideration for the No Ordinary Burger Contest. I've long been a great fan of
Johnsonville, and I'm happy to be working with them.
-----
John
As promised, here's is my second entry in Johnsonville's No Ordinary Burger
Contest, that I mentioned previously. This time out I use their chorizo
patties to make a burger influenced by two classic Mexican dishes.
I'm not a fan of eggs, but I am a fan of chorizo and eggs. The mildly spicy
pork sausage brings a lot of much needed flavor to the party. The idea of a
chorizo and eggs burger immediately popped into my mind when I
contemplated contest recipes. Once I had thought of the eggs, huevos
rancheros came to mind. In the end I thought that combining the two
basic concepts would probably be a killer burger, and it certainly is.
The great thing about these is that you can serve them for breakfast,
lunch, or dinner.
Ingredients
6 large Eggs
1 1/2 tsp Black pepper, ground fresh
2 large Red onions, sliced into 3/4" thick whole rings (only the large rings)
6 Johnsonville Chorizo Patties
6 slices Medium cheddar cheese
6 large Flour tortillas (10")
3/4 cup Enchilada sauce
2 tsp Canola oil
Note: You want the onion rings intact and about 3" in diameter. Store the
remaining onion for another use.
Start your grill and prepare for direct cooking over medium heat (about
350°). While the grill is heating, tear off about 30" of foil aluminum and fold
it in half.
Once the grill is heated, put the foil on the grate, pour the oil on the foil
and quickly spread it around with a wadded paper towel held by tongs. You
want to completely oil the top of the foil so that the eggs don't stick.
Tip: Use the new non-stick foil to ensure nothing sticks.
Start grilling the chorizo patties on an open area of the grill, per the
package directions.
Add the onion rings to the foil and let them cook for about two minutes,
just to soften them a bit.
When the burgers have cooked about one third of the total time, gently
crack an egg and pour it into one of the onion rings, then season the egg
with 1/4 teaspoon of the pepper. Repeat with the remaining eggs. Close
the grill lid and continue cooking until the burgers are just about done.
During the last minute of cooking top each burger with a slice of cheese and let melt.
Remove the burgers to a platter. Place a burger on one side of a tortilla
and add one of the eggs, with the onion. Drizzle the egg with 2
tablespoons of the enchilada sauce. Fold the other half of the tortilla over
the burger and egg, then fold the sides over the top to form a pouch
around the burger.
Serve and enjoy!
Disclaimer: I was given product samples and a grilling kit as promotional
consideration for the No Ordinary Burger Contest. I've long been a great fan of
Johnsonville, and I'm happy to be working with them.
-----
John
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