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Keto Chorizo Guacamole Bunless Burgers

4.6 stars, average of 62 ratings

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Sometimes I feel like half of my recipes contain avocados — that's because they are tasty and so good for you! 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. One of the best ways to eat avocados is by making guacamole and serve it with burger patties or meatballs.

These burgers are really easy to make because you'll only need two ingredients — Mexican chorizo which adds a flavour boost, and ground beef. They are ideal for a quick midweek dinner or lunchboxes. There is no bread and instead the burgers are served on crispy lettuce leaves and topped with freshly made guacamole.

Optionally, you can serve these healthy burgers with some crumbled feta or queso fresco and serve them with pickled jalapeños, lime wedges and chipotle mayonnaise.

Hands-on Overall

Allergy information for Keto Chorizo Guacamole Bunless Burgers

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

Nutritional values (per serving)

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)

  • 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

Recipe is based on my Quick & Easy Guacamole.

  • 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)
Optional toppings to serve:


  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. Keto 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. Keto 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. Keto 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. Keto Chorizo Guacamole Bunless Burgers
  8. Serve the burgers on top of crispy lettuce leaves. Keto Chorizo Guacamole Bunless Burgers
  9. Top with guacamole and serve with any optional toppings such as lime wedges and pickled jalapeños. Keto 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. Keto Chorizo Guacamole Bunless Burgers

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
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
Total per serving
4.5 g28.9 g40.1 g510 kcal

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Martina Slajerova
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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! 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!