- 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 (www.coopercheese.com)
- 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.