Hi friends, I’m five minutes away from leaving to Santa Barbara! We’re going to drive through the evening and get there around 2 AM, which is a drag. At least I won’t be the one driving! I’ll be assisting (read: annoying) Chi for five hours. I’m sure he is really excited to get started.
Before I post today’s recipe, I want to show you the delicious burger I ate last night with Chi. We went to Super Duper, which is a local chain with five locations in SF. The burgers are all eco friendly and not so enormous where I want to throw up after I’m done.
I waited a few minutes for him to get off work and we met inside. This amazing vanilla shake came out first. We were suppose to share but I’m not sure if he got a taste in. Sorry, Chi!
My favorite burger toppings are: avocado, mushrooms or eggs. I can’t get all of them because it will be too messy to eat, so I always rotate my options or get what sounds appealing at the time. The extra $1.50 for the egg was so worth it. Look at this beaut.
(P.S. Does it look like they use two top buns?! I didn’t even notice that! Maybe that’s what made the burger taste so delish.)
I was wondering what I should make for my recipe this week, until I was making breakfast one morning and realized that it was perfect! Mexican breakfast burritos are really easy to make and are a nice change from oatmeal or yogurt.
Mexican Breakfast Burritos
Prep Time: 5 Minutes
Cook Time: 20 Minutes
- 1/2 Lb Chorizo, fresh from the market is better then store bought (less oil)
- 1 Russet Potato, diced
- 1/2 White Onion, diced
- 1 Egg
- 2 Flour Tortillas
- Few Sprigs of Cilantro
- Dry thyme, parsley, garlic salt seasoning
- Salt and Pepper
**For vegetarian option, use soyrizo instead. I usually use soyrizo and it tastes just as good!
1. Dice up the potatoes into really small pieces. They take a while to cook if they’re bigger and won’t fit as well in the burrito.
2. Cut the chorizo tube or squeeze into the pan. No oil is necessary, it produces it’s own. Cook until almost done and put aside.
3. Put the potatoes into the pan with the chorizo oil. Season your potatoes with any herbs you like. I used a parsley, thyme, oregano and garlic salt seasoning. Sprinkle light cumin, salt and pepper to taste.
4. Cook for about 10 minutes covered until potatoes are soft to bite.
5. While potatoes are cooking, dice up the onion and cut the cilantro for garnish. Use an even amount of both ingredients.
6. When the potatoes are done, throw the chorizo back in. Try it and see if it needs more seasoning.
7. Crack the egg in and mix everything until the egg is cooked.
8. While the egg is cooking, heat up your tortilla on the tortilla griddle.
Pour on your favorite hot sauce, sprinkle the cilantro&onion and wrap your burrito up!
My favorite add-ons: avocados, mushrooms or tomatoes.
Do you like a lot of toppings on your burgers? What about sweet or savory breakfasts?