Keto Mexican Stuffed Chorizo Burgers

• servings: 2 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 839 kcal
• Total Fat: 67.2 g
• Saturated Fat: 27.2 g
• Sodium: 1,297 mg
• Total Carbohydrate: 4.4 g
• Dietary Fiber: 1.5 g
• Protein: 50.7 g