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These beef chorizo burgers are stuffed with melty cheddar cheese and spicy jalapeños for a spicy kick. Serve them with a bowl of dressed greens, coleslaw or simple salads. It's a satisfying higher protein meal that will keep hunger at bay.
We're making large half-pound burgers but you can easily adjust this recipe and make 3 to 4 smaller burgers instead.
Remember, everyone has different dietary needs so it's only natural that you may need to adjust the macros in this recipe. Maybe you need less protein or you want to add a simple salad. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.
Air Fryer to Oven Baking Conversion
If you don't have an air fryer, simply bake these in the oven. When converting an air fryer recipe to oven, you will need to bake it at a higher temperature for a few minutes longer.
To bake these Low-Carb Italian Stuffed Chicken Burgers in the oven, preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Once preheated, place the burgers in a tray lined with parchment paper and place in the middle rack of your oven. Bake for 6 minutes. Remove and top with cheddar cheese and jalapenos. Place bake in the oven and bake for another 7 to 8 minutes.
I used a large half-pound burger press to make these stuffed burgers. If you use a quarter-pound burger press to create 4 small burgers instead, reduce the cooking time by about 20 %.
Love burgers? Make sure to try my Low-Carb Italian Stuffed Chicken Burgers too!
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Hands-on Overall
Serving size burger
Nutritional values (per serving, burger)
Net carbs4.4 grams
Protein50.7 grams
Fat67.2 grams
Calories839 kcal
Calories from carbs 2%, protein 25%, fat 73%
Total carbs5.8 gramsFiber1.5 gramsSugars0.7 gramsSaturated fat27.2 gramsSodium1,297 mg(56% RDA)Magnesium64 mg(16% RDA)Potassium796 mg(40% EMR)
Ingredients (makes 2 burgers)
- 340 g ground beef (12 oz)
- 2 links Mexican chorizo, casing removed (120 g/ 4.2 oz)
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tsp virgin avocado oil
- 100 g cheddar cheese (3.5 oz)
- 1/4 cup sliced jalapeño peppers (34 g/ 1.2 oz)
Instructions
- In a bowl combine the ground beef, Mexican chorizo, garlic, onion, salt and pepper.
- Use your hands to divide the meat into two equal parts. Flatten each part using your hands. Then take a glass and place in the middle of the burger to create a well just like I did in this recipe. (Alternatively you can use half-pound burger press like I did.)
- Spray or brush with avocado oil and cook in an air fryer (one at a time if you can't fit both) at 190 °C/ 375 °F for 6 minutes.
- Remove and add sliced or grated cheddar inside the hole. Top with jalapeño sliced and return into the air fryer for another 4 minutes. (If you don't have an air fryer, check the recipe tips above for oven instructions.)
- Open the air fryer and let the burger rest for 3 to 5 minutes before serving.
- Serve while still warm with a bowl of dressed greens, simple salads or a quick Keto Coleslaw and fresh basil.
Ingredient nutritional breakdown (per serving, burger)
| Net carbs | Protein | Fat | Calories |
|---|
| Beef, minced (ground), raw, grass-fed |
| 0 g | 29.2 g | 34 g | 432 kcal |
| Chorizo sausage, Mexican, soft type |
| 1.1 g | 9.6 g | 11.8 g | 153 kcal |
| Garlic powder, spices |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Onion powder, spices |
| 0.8 g | 0.1 g | 0 g | 4 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 4.5 g | 40 kcal |
| Cheddar cheese |
| 1.5 g | 11.4 g | 16.7 g | 202 kcal |
| Peppers, jalapeno, canned, solids and liquids |
| 0.4 g | 0.2 g | 0.2 g | 5 kcal |
| Total per serving, burger |
| 4.4 g | 50.7 g | 67.2 g | 839 kcal |
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