TEXAS SOL CHORIZO BURGER
WHAT YOU NEED
- 1 package (12 oz.) Cacique® Texas Style Premium Pork Chorizo
- 1 tbsp olive oil
- 4 English muffins
- 4 large eggs
- 1 cup Cacique Four Quesos Blend Shredded Cheese
- 1 avocado, sliced
- 1 Roma tomato, cubed
- 1/4 cup Cacique Crema Mexicana
- 1 tbsp of desired hot sauce
- Salt and pepper to taste
- Fresh Cilantro (garnish)
HOW TO MAKE IT
- Divide Cacique Texas-Style Premium Pork Chorizo into 4 equal portions. Shape each portion into a patty slightly larger than the size of your English muffins, as chorizo tends to shrink when cooked. Make an indentation in the center of each patty to prevent it from bulging while cooking.
- Preheat a nonstick skillet or flattop over medium heat. Place the Chorizo patties on the skillet and cook for about 4-5 minutes on each side, or until they are cooked through and nicely browned. Ensure the internal temperature reaches 160°F (71°C).
- Once cooked, remove the Chorizo patties from the skillet and set them aside on a plate.
- In the same skillet, crack the eggs and cook them according to your preference (fried, scrambled, or sunny-side-up). Season with salt and pepper.
- Assemble the Burgers: Toast the English muffins until they are lightly golden brown.
- Mix Cacique Crema Mexicana with hot sauce and spread on the bottom half of each muffin.
- Place a Chorizo patty on the bottom of each muffin then top each patty with Cacique Four Quesos Blend Shredded Cheese, allowing it to melt slightly from the heat of the patty. Add a cooked egg on top of the cheese, a layer of avocado slices and top with tomatoes.
- Drizzle more Cacique Crema Mexicana if desired.
