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Low-Carb Chorizo Guacamole Bunless Burgers

★★★★★★★★★★
4.6 stars, average of 63 ratings

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Low-Carb Chorizo Guacamole Bunless BurgersPin itFollow us 148.4k

These burgers are really easy to make because you'll only need two ingredients — Mexican chorizo which adds a flavor boost, and ground beef. They are ideal for a quick midweek dinner, barbecue and lunchboxes.

There are no burger buns and instead the burgers are served on crispy lettuce leaves and topped with freshly made Guacamole. Avocados are one of the best sources of electrolytes, healthy fats and fibre. They will nourish your body inside out and keep you full for longer!

Apart from guacamole you can also add any of these optional toppings:

Hands-on Overall

Serving size burger + about 1/2 cup guacamole

Allergy information for Low-Carb Chorizo Guacamole Bunless Burgers

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per burger + about 1/2 cup guacamole)

Net carbs4.5 grams
Protein28.9 grams
Fat40.1 grams
Calories510 kcal
Calories from carbs 4%, protein 23%, fat 73%
Total carbs9.7 gramsFiber5.2 gramsSugars1.6 gramsSaturated fat13.2 gramsSodium670 mg(29% RDA)Magnesium57 mg(14% RDA)Potassium749 mg(37% EMR)

Ingredients (makes 4 servings)

Guacamole:
  • 1 large ripe avocado (200 g/ 7.1 oz)
  • 2/3 cup cherry tomatoes, chopped (100 g/ 3.5 oz)
  • 1/2 small white onion, chopped (30 g/ 1.1 oz)
  • 1 clove garlic, crushed
  • 2 tbsp fresh lime juice (30 ml)
  • 1 tsp chopped red chile pepper
  • 2 tbsp freshly chopped cilantro
  • 1/4 tsp sea salt, or to taste
  • freshly ground black pepper
Burgers:
  • 4 Mexican chorizo sausages, casing removed (250 g/ 8.8 oz)
  • 400 g ground beef (14.1 oz)
  • 1 tbsp ghee or lard (15 g/ 0.5 oz)
  • 1 head crispy lettuce such as little gem or romaine (200 g/ 7.1 oz)

Instructions

  1. Prepare the guacamole. Halve and peel the avocado. Remove the pit and place the flesh from half of the avocado into a bowl. Mash it well using a fork. Dice the other half of the avocado into 1 cm (1/2-inch) pieces and keep aside.
  2. Place all of the ingredients in a bowl: chopped tomatoes, onion, crushed garlic, lime juice and chile pepper. Add the remaining diced avocado, fresh cilantro, salt, black pepper and mix well (do not mash). Cover with a cling film and set aside or refrigerate. Low-Carb Chorizo Guacamole Bunless Burgers
  3. Prepare the burgers. Remove the casing from the Mexican chorizo sausages. Place the crumbled chorizo and ground beef into a bowl.
    Note: You can use Spanish chorizo if you can't find Mexican chorizo. Since Spanish chorizo is made from cured meat, you will need to dice them finely. Low-Carb Chorizo Guacamole Bunless Burgers
  4. Mix until well combined. Using your hands, create 4 equal patties, 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Use your hands to smooth any cracks.
  5. Pierce the patties with a fork several times. This will loosen the patties and help them cook equally without curling or getting tough while enabling maximum caramelisation. Set aside - it's best to keep at room temperature for 15 minutes before cooking. Low-Carb Chorizo Guacamole Bunless Burgers
  6. Grease the hot skillet or a griddle pan with a tablespoon of ghee and add the burger patties. The patties should sizzle as soon as they touch the skillet. Do not crowd the pan - work in batches. Cook over high heat, until a crust forms on the bottom and the burgers are easy to flip on the other side. This will take 2-3 minutes.
  7. Once flipped, cook until the crust forms on the bottom and the sides are browned. Do not pierce the burgers with a fork or you will lose the juices. It will take another 2-3 minutes to cook through. The thicker the patties, the longer they will take to cook. Transfer to a plate and set aside. Low-Carb Chorizo Guacamole Bunless Burgers
  8. Serve the burgers on top of crispy lettuce leaves. Low-Carb Chorizo Guacamole Bunless Burgers
  9. Top with guacamole and serve with any optional toppings such as lime wedges and pickled jalapeños. Low-Carb Chorizo Guacamole Bunless Burgers
  10. The burgers are best eaten fresh but can be refrigerated for up to 3 days. Raw burgers can be prepared in advance and kept in the fridge for up to a day before cooking. Low-Carb Chorizo Guacamole Bunless Burgers

Chorizo Guacamole Bunless Burgers
Step by Step

★★★★★★★★★★
4.6 stars, average of 63 ratings
Chorizo Guacamole Bunless Burgers
These tasty chorizo & guac burgers are easy to prepare and full of flavor. Instead of bread, these keto-friendly naked burgers are served with crispy lettuce.
Hands on20m
Overall30m
Servings4
Calories510 kcal
Pin it

Ingredients

  • 1 large ripe avocado (200 g/ 7.1 oz)
  • 2/3 cup cherry tomatoes, chopped (100 g/ 3.5 oz)
  • 1/2 small white onion, chopped (30 g/ 1.1 oz)
  • 1 clove garlic, crushed
  • 2 tbsp fresh lime juice (30 ml)
  • 1 tsp chopped red chile pepper
  • 2 tbsp freshly chopped cilantro
  • 1/4 tsp sea salt, or to taste
  • freshly ground black pepper
  • 4 Mexican chorizo sausages, casing removed (250 g/ 8.8 oz)
  • 400 g ground beef (14.1 oz)
  • 1 tbsp ghee or lard (15 g/ 0.5 oz)
  • 1 head crispy lettuce such as little gem or romaine (200 g/ 7.1 oz)

Instructions

  1. Prepare the guacamole. Halve and peel the avocado. Remove the pit and place the flesh from half of the avocado into a bowl. Mash it well using a fork. Dice the other half of the avocado into 1 cm (1/2-inch) pieces and keep aside.
  2. Place all of the ingredients in a bowl: chopped tomatoes, onion, crushed garlic, lime juice and chile pepper. Add the remaining diced avocado, fresh cilantro, salt, black pepper and mix well (do not mash). Cover with a cling film and set aside or refrigerate.
  3. Prepare the burgers. Remove the casing from the Mexican chorizo sausages. Place the crumbled chorizo and ground beef into a bowl.
    Note: You can use Spanish chorizo if you can't find Mexican chorizo. Since Spanish chorizo is made from cured meat, you will need to dice them finely.
  4. Mix until well combined. Using your hands, create 4 equal patties, 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Use your hands to smooth any cracks.
  5. Pierce the patties with a fork several times. This will loosen the patties and help them cook equally without curling or getting tough while enabling maximum caramelisation. Set aside - it's best to keep at room temperature for 15 minutes before cooking.
  6. Grease the hot skillet or a griddle pan with a tablespoon of ghee and add the burger patties. The patties should sizzle as soon as they touch the skillet. Do not crowd the pan - work in batches. Cook over high heat, until a crust forms on the bottom and the burgers are easy to flip on the other side. This will take 2-3 minutes.
  7. Once flipped, cook until the crust forms on the bottom and the sides are browned. Do not pierce the burgers with a fork or you will lose the juices. It will take another 2-3 minutes to cook through. The thicker the patties, the longer they will take to cook. Transfer to a plate and set aside.
  8. Serve the burgers on top of crispy lettuce leaves.
  9. Top with guacamole and serve with any optional toppings such as lime wedges and pickled jalapeños.
  10. The burgers are best eaten fresh but can be refrigerated for up to 3 days. Raw burgers can be prepared in advance and kept in the fridge for up to a day before cooking.

Nutrition (per serving, burger + about 1/2 cup guacamole)

Calories510kcal
Net Carbs4.5g
Carbohydrates9.7g
Protein28.9g
Fat40.1g
Saturated Fat13.2g
Fiber5.2g
Sugar1.6g
Sodium670mg
Magnesium57mg
Potassium749mg

Detailed nutritional breakdown (per burger + about 1/2 cup guacamole)

Net carbsProteinFatCalories
Total per burger + about 1/2 cup guacamole
4.5 g28.9 g40.1 g510 kcal
Guacamole, homemade (KetoDiet app)
2.7 g1.4 g7.5 g91 kcal
Chorizo sausage, Mexican, soft type
1.1 g10 g12.3 g159 kcal
Beef, minced (ground), raw, grass-fed
0 g17.2 g20 g254 kcal
Lettuce (Little Gem), fresh
0.8 g0.3 g0.2 g6 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

I’m so excited about this recipe! Not only do I currently have all thr ingredients but my husband was asking about a chorizo recipe last night!
Question....is your cook top induction? If so, what is the brand of griddle pan you are using? I’d love one for my cooktop but so often I can’t find compatible cookware.
Thanks for a great recipe, and tonight’s dinner idea!

Hi Lori, indeed it is induction (I have to admit I was so sad to have to give some of my pots and pans away back then!). I think the griddle pan I used is Lodge - I have a few pans and most of them are Lodge. As long as it's cast iron it will work. If you order from Amazon, any compatibility should be mentioned in the description. I hope this helps! 😊

These look amazing. I think i'd need a double helping!

Thank you Jo!