These South of the Border Breakfast Burgers feature a decadent Hatch chile cheese sauce

Name: These South of the Border Breakfast Burgers feature a decadent Hatch chile cheese sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 5 oz 80/20 ground beef; 2 tbsp kosher salt; 1 tbsp ground black pepper; 1 tsp smoked paprika; 1 tsp Worcestershire sauce; ½ unit white onion, thinly sliced; ½ tbsp beef tallow; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 unit yellow or white onion; 3 unit garlic cloves; 1 tsp cumin; 2 tbsp Hatch chiles, minced; 1½ tsp salt; ¼ cup whole milk; 1 cup freshly shredded cheese

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American Kids & Family Stovetop Tex-Mex Weeknight Meals

About this recipe

Start your day off right with a deliciously hearty South of the Boarder Breakfast Burger, loaded with homemade Hatch chile cheese sauce and topped with a sunny-side-up egg.

Start by mixing seasonings and sauces into ground beef, forming the beef into patties and cooking with thinly sliced onion for a grilled onion-infused smashburger. To make the sauce, make a roux before adding aromatics, Hatch chiles, milk and cheese. This South of the Boarder Breakfast Burger goes great with a side of waffle fries.

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Chef Laura Fletcher offers a few tips for the perfect sunny-side-up egg: Always crack eggs on a flat surface rather than the edge of a bowl to prevent shells. Right after cracking the egg into the pan, poke the white part of the egg close the yolk where it’s thickest to make the egg cook more evenly.

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Ingredients

South of the Border Breakfast Burger

5 oz 80/20 ground beef
2 tbsp kosher salt
1 tbsp ground black pepper
1 tsp smoked paprika
1 tsp Worcestershire sauce
½ white onion, thinly sliced
½ tbsp beef tallow

Hatch Chile Cheese Sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 yellow or white onion
3 garlic cloves
1 tsp cumin
2 tbsp Hatch chiles, minced
1½ tsp salt
¼ cup whole milk
1 cup freshly shredded cheese

Directions

South of the Border Breakfast Burger

Combine ground beef, kosher salt, black pepper, smoked paprika and Worcestershire sauce in a bowl without overmixing.
TIP: Avoid overworking the meat to keep the burgers tender.
Divide the mixture into two 2.5-ounce patties and roll into balls.
Heat a grill pan or sauté pan over medium-high heat. Add beef tallow and the patties.
Top each patty with sliced onion and smash down using a spatula or burger press.
Cook for 2 minutes, flip and cook for 1 additional minute. Add cheese during the final minute if desired.
Remove the burgers while leaving enough tallow in the pan to cook a sunny-side-up egg.
Cook the egg until the whites are set and season with salt just before serving.
TIP: Crack eggs on a flat surface and gently pierce the thick egg white near the yolk for more even cooking.

Hatch Chile Cheese Sauce

Melt the butter in a medium saucepan.
Whisk in the flour and cook, stirring constantly, to form a roux.
TIP: Continuous whisking prevents lumps from forming.
Add onion, garlic, cumin, Hatch chiles and salt and cook until fragrant.
Slowly stream in the milk while whisking constantly.
Add the shredded cheese and stir until smooth and melted.
TIP: Serve immediately for the best texture.

Published: July 15, 2026

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These chicken kabob skewers are great for summertime grilling

Jessica Holmes

California Cooking

California KTLA Los Angeles

Summertime calls for the grill and lighter fare. Recently, Jessica Holmes whipped up these chicken kabob skewers for the family, which fit both of those categories.