Breakfast Burgers with Green Chiles & Fried Eggs

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Breakfast Burgers with Green Chiles and Fried Eggs
  • 4Servings


  • 1 tablespoon vegetable oil
  • 1 1/2 pounds ground sirloin (80% lean)
  • 1 can (4 oz.) diced green chiles, drained
  • 2 tablespoons grated onion
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, grated
  • 1 teaspoon (about 1/3 palmful) ground cumin
  • Kosher salt and coarsely ground black pepper
  • 4 slices mild cheddar or pepper jack
  • 4 slices white American or Cooper sharp American cheese (
  • 4 sandwich-size English muffins, or big, soft burger buns, lightly toasted
  • Pickled jalapeno slices
  • 1 tablespoon butter
  • 4 eggs


Rub a cast-iron skillet or griddle pan with the oil; heat over medium-high.

In a medium bowl, combine the ground beef, chiles, onion, Worcestershire sauce, garlic and cumin; season with salt and pepper. Form into 4 patties, thinner in the centers for even cooking. Add the patties to the skillet and cook, turning occasionally, until browned, about 8 minutes. During the last minute or so of cooking, top each burger with 1 slice of each cheese, stacking askew to form an eight-pointed star. Tent the pan loosely with foil to melt the cheese. Place the patties on the English muffin bottoms; top with some pickled jalapeño slices.

In a large nonstick skillet or griddle, melt the butter over medium. Crack the eggs into the skillet and fry to desired doneness, 2 to 4 minutes; season. (I recommend sunnyside up or over easy.) Put the eggs on top of the burgers, then add the English muffin tops.