Low-Carb Chorizo Guacamole Bunless Burgers

by KetoDietApp.com

Step 1Prepare 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.

Step 2Place 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.

Step 3Prepare 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.

Step 4Mix 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.

Step 5Pierce 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.

Step 6Grease 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.

Step 7Once 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.

Step 8Serve the burgers on top of crispy lettuce leaves.

Step 9Top with guacamole and serve with any optional toppings such as lime wedges and pickled jalapeƱos.

Step 10The 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.