All the flavors of Old Mexico layered with the fresh veggies of Southern California to make an over the top gourmet burger recipe.
Heat red chile or enchilada sauce and simmer. Stir in enough of the crushed tortilla chips to thicken the sauce to the consistency of mayonnaise. Chill.
Cook the bacon to crispy.
Mix the ground beef and chorizo together. Season with salt and pepper. Form mixture into patties, cover with plastic wrap and chill until ready to grill.
Toss sliced tomatoes, sliced onion, sliced chile and cilantro together with the lime juice. Season with salt and pepper. Set aside.
Grill the hamburger patties. The patties should be cooked through, not medium rare because the chorizo needs to be cooked through and not raw.
Cook the eggs to sunny-side up.
Assemble the burgers by spreading the red chile sauce on the bottom bun. Top with a layer of lettuce, slice of tomato, onion and serrano or jalapeno. Place a burger on the tomato stack. Add a spoonful of guacamole and crispy bacon. Top with a sunny-side up egg and top bun.