Rancheros

Two burger patties sandwiched around melted American cheese and chopped green chiles, sealed at the edges, coated in a crunchy buttermilk-cornmeal crust, and fried until golden. Top it with a fried egg and you’ve got a Tex-Mex diner classic that puts a regular cheeseburger to shame.

The double-dip breading is key to the crunch. Buttermilk, then flour, then buttermilk again, then cornmeal. Each layer builds on the last, and the cornmeal outer coat fries up into a sandy, golden crust that shatters when you cut into it and hit that melted cheese center.

Pinch the edges of the two patties together firmly. If the seal breaks during frying, the cheese leaks out into the oil and you lose what makes this dish special. Wet your fingers if the meat is sticking.

The fried egg on top isn’t optional. That runny yolk breaks over the crispy crust and creates a rich, silky sauce that runs down the sides. Fry it easy-over so the white is set but the yolk is still liquid.

Pro Tips

• Make the patties thin and wide. Thick patties take too long to fry through and the outside burns before the center cooks.
• Use enough oil to come halfway up the sides of the patty for even browning.
• Let the breaded patty rest 5 minutes before frying. The coating adheres better and won’t fall off in the oil.
• Serve on a plate, not a bun. This is a knife-and-fork situation.

Variations

• Pepper jack stuffed: Swap American cheese for pepper jack and add pickled jalapeños for more kick.
• Breakfast rancheros: Serve on a warm tortilla with salsa and refried beans for a breakfast plate.
• Turkey version: Use ground turkey patties for a lighter take. Add extra seasoning since turkey is milder.