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Rodeo Goat's Chaca Oaxaca Burger
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Rodeo Goat keeps it fresh.
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Rodeo Goat uses a mixture of chuck and brisket for its seven-ounce beef patties.
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The Chaca Oaxaca uses a blend of beef and chorizo.
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Chef Kyle uses an unusual tool to make patties: an egg ring.
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A perfectly formed patty with plenty of fat for juiciness.
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Getting a nice sear on the flattop.
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The burgers are cooked to the desired temperature.
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The Chaca Oaxaca's toppings include avocado and pico de gallo...
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...As well as queso fresco.
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Don't forget to season the egg.
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Flipping the egg.
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The burger gets cheese, then the egg on top.
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Crowning the burger with pico and avocado.
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The Chaca Oaxaca, served up with "goat chips" and some seriously good fresh pickles.
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The money shot.
