An Inspired Cook

I love burgers, all kinds of burgers, even burgers that take on a different identity.  Occasionally I come across a menu that serves a burger with a fried egg on top.  I’m not sure an ordinary burger with a fried egg  is that appealing to me but I did start to consider the possibilities.  The burger that kept coming to mind was an enchilada burger with a fried egg dripping yolk over the sides with melting cheese and a ground beef patty drenched in chile.  I’m partial to red chile enchiladas, but Joe prefers green so I made one of each.  There’s no way to pick these up and take a bite without something good dripping from you chin so it’s best to eat with a knife and fork.  I promise, these burgers taste delicious and are by no means ordinary!

For the red burger sprinkle both sides with equal amounts of sea salt and crushed ancho chile.

And for the green burger sprinkle green chile salt which is also equal parts sea salt and green chile powder.

Grill your burgers over high heat, approximately 3 – 5 minutes on each side depending on your grill.  Normally if I were adding cheese I would put it on top of the burgers the last minute or so of cook time but I have different plans for these burgers.

I have homemade New Mexico red chile sauce and Hatch green chile sauce that I made to put in the freezer.  For each burger you will need approximately 1/2 cup of sauce.  I just thawed and heated what I needed in the microwave.  You can cheat and used canned if you wish but it won’t taste the same and may be a thinner sauce.

Heat your oven or toaster oven on the broiler setting at high heat.  Prepare a baking sheet with aluminum foil.  Ladle red sauce over both sides of your hamburger patty.

Do the same with the green chile sauce.

I was feeling nostalgic and added a slice of Velveeta over my red patty.  My Mom always used Velveeta on enchiladas, actually she used Velveeta on everything.  I didn’t know there was any other cheese until I was almost grown because we ate it on everything!  But you can use any melting cheese that suits your taste.

And for the green burger I used some Queso Blanco Velveeta.  Again, I was feeling nostalgic and although we didn’t have Queso Blanco when I was growing up, I do prefer it to the original when it comes to green chile.  I placed the baking sheet under the broiler to melt the cheese which takes just a few minutes.

While the cheese is melting it’s time to start the assembly.  Start with lettuce, tomato and onion on the bottom so that when you lay the saucy burger on top it won’t soak through your bun.

Perfectly melted cheese!

A little more sauce for good measure.  Every added layer makes my mouth water!

Top it off with a fried egg over easy.  You will love the dripping egg yolk mixed together with the cheese and chile, it’s the best part!  So now that you’ve seen them both, would you prefer a Red Enchilada Burger . . .

or is the Green Enchilada Burger more to your taste?





Red or Green Enchilada Burgers

Red Enchilada Burgers
Ground Beef, (I used 1/3 pound per burger, 85% lean)
Ancho Chile Salt (equal parts sea salt and crushed ancho chile)
Hamburger Buns
New Mexico Red Chile Sauce (1/2 cup sauce per burger)
Cheese Slices, 2 per burger (I used Velveeta Original but any melting cheese will do)
1 Egg per burger
Garnish with Shredded Lettuce, Diced Tomato and Onion

Green Chile Enchilada Burgers
Ground Beef, (I used 1/3 pound per burger, 85% lean)
Green Chile Salt (equal parts sea salt and green chile powder)
Hamburger Buns
Hatch Green Chile Sauce (1/2 cup sauce per burger)
Cheese Slices, 2 per burger (I used Queso Blanco Velveeta but any melting cheese will do)
1 Egg per burger
Garnish with Shredded Lettuce, Diced Tomato and Onion

Sprinkle seasoning over both sides of hamburger patties.  Grill over high heat 3 – 5 minutes on each side depending on your grill temperature.

Heat an oven or toaster oven and prepare a baking pan with aluminum foil.  Place grilled patties on the baking pan and ladle most of the red or green chile sauce over both sides of each patty, reserving a little sauce for later.  Place 2 slices of cheese over top and place under the broiler for 3 – 4 minutes or until cheese has melted.

Toast hamburger buns and layer with shredded lettuce, diced tomato, and diced onion.  Place patties with melted cheese on top.  Pour remaining sauce over the melted cheese.  Fry one egg per burger, over easy or however you like it, then place on top of of the patty and top with bun.

Knife and fork recommended!

Enjoy!