Learn How to Make Rockit Burger Bar’s Huevos Rancheros Burger

Love huevos rancheros? Love burgers? We combined the two in our delicious Huevos Rancheros Burger! Learn how to make your own at home with the following recipe from Executive Chef Amanda Downing.

ROCKIT BURGER BAR’S

HUEVOS RANCHEROS BURGER

2lbs fresh ground black angus beef, formed into 4 – 8 ounce patties

4 large eggs

2 corn tortillas, cut into ¼” strips, fried

4 soft buttery hamburger buns, cut sides lightly toasted

4 slices Chihuahua cheese

Fresh cilantro leaves, for garnish

Kosher salt

Fresh ground black pepper

Vegetable oil

4 tablespoons jalapeno aioli (see recipe below)

2 tablespoons salsa roja (see recipe below)

 

Heat grill to medium-high heat, season burger patties on both sides with salt and black pepper. Grease grill with a paper towel dipped in vegetable oil. Grill burger patties for approximately 4 minutes on each side for medium temperature.

While burgers are in the last minute of grilling, spread ½ tablespoon of salsa roja on top of each patty. Top with one slice of Chihuahua cheese on each burger and allow to melt. Remove burgers from grill to a platter.

Heat a large, non-stick frying pan over medium heat, add about one tablespoon of vegetable oil. Crack each egg into the pan, keeping segregated as much as possible (can fry separately, one at a time, if desired). Lightly season each egg with a pinch each of salt and black pepper. Cook eggs until whites set and yolk is only slightly runny (or until desired doneness). Using a spatula, take each egg out of the pan and place on top of each burger patty.

Spread 1 tablespoon of jalapeno aioli on each bottom half of each bun, place burgers on buns. Garnish with corn tortilla strips and cilantro.

Jalapeno Aioli

½ cup mayonnaise

½ tablespoon cilantro, finely chopped

½ tablespoon pickled jalapenos, finely chopped

1 teaspoon green Tabasco hot sauce

1/8 teaspoon kosher salt

1/8 teaspoon fresh ground black pepper

Whisk together all ingredients. Chill prior to use.

Can be stored refrigerated for up to one week.

 

Salsa Roja

2 each large, ripe red tomato, split in half

1 clove garlic, chopped

1/4 cup yellow onion, large chopped

1 teaspoon fresh jalapeno, chopped

2 tablespoons vegetable oil

¼ teaspoon kosher salt

2 tablespoons fresh lime juice

½ teaspoon fresh cilantro, chopped

 

Heat oven to 400 degrees. In a mixing bowl, toss together the tomatoes, garlic, onion, jalapeno, vegetable oil and salt. Spread evenly on a small baking pan. Roast in oven until tomatoes soften and begin to turn golden brown. Remove from heat, allow to cool slightly. In a food processor, add the roasted vegetables along with the fresh lime juice and blend until smooth. Adjust salt seasoning if necessary. Fold in chopped cilantro. Keep warm to use for burgers, but can be chilled and held refrigerated for 3 to 4 days.

 

Recipe courtesy of:

Executive Chef Amanda Downing