Huevos Rancheros Burger

Note: You want the onion rings whole, cut about 3/4 inch thick and about 3″ in diameter. So you’ll only use the biggest rings and you’ll only be using the biggest, exterior rings for this recipe. You’ll need 6 of these rings. Store the remaining onion for another use.

Start your grill and prepare for direct cooking over medium heat (about 350°F). While the grill is heating, tear off about 30″ of aluminum foil and fold the sheet 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 (as recommended on the package), 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, cracking them into the remaining 5 onion rings. 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 it 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 on top of the burger. 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!