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!
Servings: 4 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!