Hello hello, and happy July!

To all my Canadian friends, I hope you all had a wonderful Canada Day! (Plus side of social distancing: I did not have to wear any red and white this year. It turns out my whole wardrobe is only various shades of grey—who knew?)

I’m so excited to share this Low Carb Keto Chorizo Burger with you! For one, it’s so freaking tasty. This burger is made with all of my favourite ingredients: chorizo (duh), guacamole, pickled onions and feta. I mean, you really can’t go wrong here, can you? The entire recipe comes together so quickly, and it’s sure to be a (smaller-than-10-people) crowd pleaser at your next BBQ!

The second reason is that it’s made with not just any bun, but with an Unbun: a gluten-free, grain-free and keto-friendly bun. Okay, if you’ve never heard of Unbun Foods, I promise you, they are a game changer. As a nutritionist in Toronto, I first heard of them a few years back and they definitely caught my attention. I mean, a paleo-friendly bun that actually tastes good? Yes please.

It wasn’t until Impact Kitchen added a grass-fed burger to their menu, using an Unbun, that I truly understood how unique their product was. Unlike most gluten-free products, Unbuns don’t taste like cardboard. In fact, I’ve had friends who have used them while eating keto, and tell me they were so pleased with how normal they tasted. Like real buns!

But Unbuns are also made with the same ingredients I like to use when I bake: almond flour, coconut flour, eggs, flax.

While I don’t follow any particular diet, if you’ve been following along for awhile, you know I tend to lean paleo when it comes to baking. I just find the results taste better, and the ingredients are healthier. Take Unbun: they use whole food ingredients that are high in fibre (one bun has 10g of fibre!) so you can feel great about what you’re putting into your body.

I’m not against a conventional bun—in fact, I’m a firm believer that healthy eating is one without restrictions. But if there is a great tasting bun, without refined carbohydrates and loaded with fibre? Yes, a hundred times yes.

(I’ve also been recipe testing with their wraps for work these past few weeks, and their products are so cool–they don’t break or split when you roll them! My mind is blown, guys. Blown)

Okay, let’s make some chorizo burgers!

HOW TO MAKE IT

You want to start with making the pickled onions. The great thing is you can make them a day or two in advance so they can develop full flavour! Simply bring the pickling liquid—water, apple cider vinegar, salt, coconut sugar and mustard seeds—to a boil, and then pour over thinly sliced red onions. While you can do this day of, I highly recommend doing it a few days in advance!

Next, you’ll want to form the burger patties: 1lb fresh chorizo and 1lb mild italian sausage. (Trulocal carries fresh organic pork sausages that you can get delivered right to your door!) Mix the meat together with salt and divide into 4 patties. Grill the patties (or pan fry) until cooked through, about 5 minutes per side.

While the burgers cook, we make the guac! Mash the avocado and stir in cilantro, jalapeno, salt and lime juice.

After the burgers are cooked, allow them to rest. (I like to use this time to toast the buns!) Then you just have to build the burgers and you’re good to go!

KEY INGREDIENTS

Chorizo
Italian Sausage
Avocados
Unbun (or gluten-free/ grain-free bun)
Lime
Cilantro
Red Onions
Feta

SUBSTITUTES

If you don’t have access to Unbuns in your area (you can find out here) then feel free to swap out for any one of your favourite buns! I also love to simply use lettuce wraps or even eat my burger as a salad.

I also used a paleo mayonnaise in this recipe, but you’re welcome to swap for a regular mayo or omit entirely!

OTHER POSTS YOU MIGHT LIKE

11 High-Fibre Keto Foods + The Meal Plan You Didn’t Know You Needed

Healthy Butter Chicken Meatballs [paleo, keto]

Sesame Ginger Keto Cabbage Rolls

KITCHEN ESSENTIALS FOR THIS RECIPE

Well I hope this has you getting excited for summer BBQing! I’d love to know: what are your favourite summer foods? Do you like to cook in the summer? Or are you more of a cool cat like me? (To be fair, I’m like that solely because I do not have air conditioning and the heat of my laptop on my lap has me sweatin’.)

If you’re looking for healthy meals that come together quickly, be sure to check out my Healthy At Home 4-Week Meal Plan, filled with healthy recipe “formulas” so you can mix and match with whatever ingredients you have on hand (or you can use the recipes I’ve provided!). It’s currently on sale for more than 50% off, so make sure you grab your copy!

If you’re not already signed up to my Weekly Wellness Bites newsletter, now seems like a pretty good time to join, don’t you think? (It’s where I share new recipes, nutrition tips and fun freebies.) You can sign up down below!

With love,

Print Pin

Low Carb Keto Chorizo Burgers

A tasty chorizo burger topped with fresh guacamole, pickled onions and feta on a low-carb bun! The ultimate summer BBQ dish!

Course dinner

Cuisine bbq, keto, low carb

Keyword burger, chorizo, keto

Servings people

Ingredients

Pickled Onions

1/2 red onion thinly sliced
1/2 cup apple cider vinegar
1 cup water
1 1/2 tsp salt
1 tsp coconut sugar
1/2 tsp mustard seeds optional

Chorizo Burger Patties

1 lb fresh chorizo sausage casings removed
1 lb fresh mild or hot italian sausage casings removed
1 tsp salt

Guacamole

2 avocados peeled and pit removed
1 jalapeno minced
1/3 cup cilantro finely chopped
1 tsp sea salt
1 lime juiced

Toppings

1/4 cup feta
1 cup arugula
4 tbsp paleo mayonnaise

Instructions

For the Pickled Onions

In a small pot, bring to a boil all of the pickling liquid ingredients: apple cider vinegar, water, salt, coconut sugar and mustards seeds. Meanwhile place sliced red onion in a small jar.
Remove liquid from heat and pour over the onions. Allow to cool at room temperature before covering with a lid. Once cool, refrigerate for 1-2 days. Best consumed within 2 weeks.

For the Chorizo Patties

In a medium bowl add both sausages and salt. Mix together with your hands to fully combine.
Divide the ground sausage mixture into 4 patties, and shape to be about 4 inches wide and 1 inch thick.
On a hot grill or greased frying pan, cook the patties on medium-high heat for 10 minutes, 5 minutes each side or until internal temperature reaches 160F. Set aside to rest.

For the Guacamole

In a medium bowl, add the avocados and mash together with a fork until smooth. Add in the jalapeno, cilantro, salt and lime juice and stir to combine. Taste and add more salt or lime juice as needed.

For the Buns

On the grill or in a pan, grease inside of buns with a little olive oil or butter and toast, greased side down, until golden.

To Assemble

Spread 1 tbsp mayonnaise on each of the bottom buns. Top with a small handful of arugula. Then layer on the burger, the guacamole, the pickled onions, feta and the top bun. Enjoy!