A mouthwatering fusion of spicy chorizo and soft, creamy eggs nestled between two keto-friendly buns, these Keto Chorizo and Egg Burgers are the perfect start to your day or a satisfying lunch that won't knock you out of ketosis.
4keto-friendly burger buns(store-bought or homemade)
½cupshredded cheddar cheese
4tablespoonsunsalted butter
1avocado, sliced
½cupfresh spinach
Salt and pepper, to taste
Optional: Sliced jalapeños for extra heat
Instructions
Preheat your grill or skillet over medium heat.
Divide the chorizo into four equal portions and form them into patties slightly larger than your buns.
Cook the chorizo patties for about 5 minutes on each side or until fully cooked through. The internal temperature should reach 160°F (71°C). Once cooked, set aside and keep warm.
In a non-stick pan, melt 1 tablespoon of butter over medium heat. Crack two eggs into the pan, being careful not to break the yolks. Sprinkle with salt and pepper. Cook until the whites are set but the yolks are still runny, or to your desired doneness. Repeat with the remaining eggs.
Toast the keto-friendly buns in a toaster or on the grill, and butter each half with the remaining butter.
Assemble the burgers by placing a chorizo patty on the bottom half of each bun.
Top each patty with a sprinkle of cheddar cheese, allowing the residual heat to melt it slightly.
Carefully place a cooked egg on top of the cheese and add avocado slices and spinach.
If using, add sliced jalapeños for an extra kick.
Cap with the top half of the bun and serve immediately.
Notes
For a dairy-free option, omit the cheddar cheese or use a dairy-free cheese alternative.The nutritional information provided is an estimate based on the ingredients used and may vary depending on the specific brands and products used.If you're preparing homemade keto buns, factor in additional prep time and ingredients.