RECIPES: Recipe Details

Rate This Burger 
No votes yet

Huevos Rancheros Burgers


1 ¼ pounds ground sirloin
¼ pounds ground pork
½ teaspoon salt
1 teaspoon garlic salt
1 teaspoon onion powder
2 tablespoons Worchester sauce
2 cans Mexican with lime Rotel (separate from one can ¼ cup of Rotel, without juice – the remaining with juice is for marinade and the ¼ will go into the burger)
1 cup grated Manchengo cheese
2 cups prepared and cooled southern style hash browns with onions and peppers
6 slices Swiss cheese
12 slices Texas toast
2 Tbsp. olive oil
1 large green bell pepper, sliced into 6 slices each after grilling
1 large red bell pepper, sliced into 6 slices each after grilling
Pam cooking spray
12 large white eggs
1 cup fat free refried beans with green chili and lime


In a bowl, combine together the sirloin, pork, salt, garlic salt, onion powder, Worchester sauce and the reserved ¼ cup of drained Rotel. Fold in grated Manchengo cheese. Gently fold in cold hash browns. Do not over mix.

Take a 9x12 rectangular baking dish (which will only be used to marinade the patties). Place the contents of the opened Rotel can and spread over the bottom of the dish. Shape the meat mixture into 6 even round patties (if you have one, use hamburger press to shape). Place patties on top of the Rotel in the baking dish. Evenly distribute over the top of the patties the 2nd can of Rotel. Cover the dish and place in a cool area/source for 45 minutes.

Remove patties from baking dish. Grill 8 minutes on each side until cooked through. Remove from grill and place the slices of Swiss cheese on each burger and cover with foil and set aside to rest. Place the Texas toast on grill and slightly toast one side. Also sprinkle olive oil on the green and red bell peppers and on the grill (turning peppers once while toast is grilling – 2 minutes on each side) while patties are resting. Remove toast and peppers from grill and remove insides of peppers, then slice each pepper into 6 slices.

Place small cast iron skillet on the grill. Spray skillet with Pam. In a small bowl, separate 1 egg placing the yolk in the bowl and discard the white. Add to the small bowl another 1 whole egg (so you now have 2 egg yolks and the white of one egg). Once skillet is hot, add eggs and cover and cook until the whites of the egg is cooked and the middle is still runny (3-4 minutes). (Note: If comfortable you can also use a large skillet and add all eggs to one pan and cook, cutting them into separate 6 sets of 2 eggs for each burger.)

Burger assembly: spread one side of the non-toasted Texas toast with layer of refried beans. Place one burger on top (cheese side up), then one slice of green bell pepper and one slice of red bell pepper. Once a thin layer has formed over the egg yolk but is still runny, carefully place eggs on top of bell peppers. Repeat all egg cooking steps and assemble each of the remaining burgers. Place the top of the Texas toast slightly askew to expose the egg on top of the burger, toasted side of toast showing up.

Serve to crowd and let them know to straighten the toast on top of the burger and slightly press, which will release the egg yolks.


The yolks ooze over the peppers and the burgers and make a great sauce.