Beef Pork

Fried Egg Chorizo Burgers with Caramelized Onions

Print Friendly

Visiting family and eating Health-Bent is always a tough situation. That’s why, most times, we just offer to cook. It a.) allows us to stay the course and b.) exposes our lovies to the way we eat. We made this for my grandmother and uncle during a visit a few months back. This meal helped convince my grandmother to start eating this way  and…I’m not making this up, she’s lost 10 pounds.


  • 1 lb ground beef
  • 1 lb fresh chorizo, casing removed
  • 2 red onions, thinly sliced
  • 6-8 eggs
  • 2 tomatoes, sliced
  • 2 avocados, sliced
  • 1 lime, sliced into wedges
  • 6-8 slices melty cheese (muenster, gouda, fontina, jack, provolone), optional
  • S&P


Set your oven to 400ºF.

In a large bowl combine the beef and chorizo. Mix well with your hands. Patty the meat into as many burgers as you’d like. We made monster burgers, so we got about 6 out of the mixture.

Place the burgers on a pan (or grill them) and s&p them. Bake for about 10 minutes then add the cheese slices if you’re using them. Continue to bake until the burgers are medium to well, whatever you like best. Cooking times are going to depend on the thickness of your burger, so check them, don’t rely on our times.

While the burgers are cooking…

Using a ton of your F.O.C. (bacon grease!), over medium-low heat, with a regular pan or a non-stick saute pan (our preference here, because we used the same pan to fry the eggs (see below)), saute the onions until they’ve developed a nice carmel color–this may take a while, so if you’re in a hurry, crank up the heat and get the onions charred and crispy.

Once the burgers are done and resting…

Fry the egg to your liking in the same pan you used to caramelize the onions. Sunny side up, over easy, over hard, doesn’t matter to us–though we enjoyed a runny egg yolk, as it made a nice ‘sauce’.

To serve, top with sliced tomatoes, avocado, a squeeze of lime juice and a fried egg.


You Might Also Like


  • Reply
    megan keatley
    November 30, 2010 at 11:55 am

    hey hey…this is our 100th post!

  • Reply
    November 30, 2010 at 12:36 pm

    woooo hoooo. this looks AWESOME! i can’t wait to make it this weekend and start making up for thanksgiving weekend lol. The fries in the background look awesome too! You guys are the best!

  • Reply
    Ken D
    November 30, 2010 at 4:45 pm

    Very good mix of flavors. The pork makes for a drier burger, though. Need to play around with the cooking time. Used a cast iron skillet in the oven and smallish patties. Probably overcooked them. It’s good with or without the egg. I didn’t go for the lime, it just didn’t seem appealing to me. Oh, and no cheese for me. As an aside, chose to make the tomato the “base” and topped with all other ingredients for a little better “stability”.

    Will def make this again! Keep up the good work!

    • Reply
      megan keatley
      December 1, 2010 at 9:28 am

      glad you enjoyed the flavors…thanks ken!

  • Reply
    December 5, 2010 at 11:13 pm

    made them! loved them! and we served them along side sweet potato fries! thanks for the great idea!!

  • Reply
    doug garnand
    December 6, 2010 at 12:08 am

    Nice! I’m going to try this one. But what is the garnish? Fried sweet potatoe fries?

  • Reply
    Brandon Keatley
    December 6, 2010 at 12:20 am

    doug – yeah, those were frozen sweet potato fries. if you’ve got time to make them yourself you can avoid some seed oil that’s on the label, but if not they’re great in a pinch…like we were at the time.

    thanks juli!

  • Reply
    December 11, 2010 at 5:42 pm

    In addition to a squeeze of lime, I also doused my with a smoky chipotle hot sauce. It was delicious!

  • Reply
    MONDAY 10.12.13 « The Foodee Project
    December 13, 2010 at 2:10 am

    […] 13, 2010 by The Foodee Fried Egg Chorizo Burger […]

  • Reply
    MONDAY 10.12.13 « The Foodee Project
    December 13, 2010 at 2:10 am

    […] 13, 2010 by The Foodee Fried Egg Chorizo Burgers […]

  • Reply
    Jim C
    December 16, 2010 at 11:25 am

    Fantastic! My wife and I used our meat grinder to completely bind the Chorizo and beef…which worked very well. Also, since we did the burgers in the oven (vice grill which is our norm) we put a “thumb print” in their middles to ensure even cooking. Thanks again – love the site.

  • Reply
    Fried Egg Chorizo Burgers w/ Caramelized Onions & Baby Bok Choy « PaleoMomRx
    February 15, 2011 at 8:52 pm

    […] another fun recipe courtesy of Health-Bent. For the eggs I fried them, leaving the yolks a bit soft and the onions were sauteed with coconut […]

  • Reply
    March 2, 2011 at 11:45 am

    How do you think this would work with ground turkey and beef chorizo?

  • Reply
    brandon keatley
    March 2, 2011 at 2:06 pm

    should come out just fine if that’s what you’ve got.

  • Reply
    March 10, 2011 at 9:21 pm

    Very flavorful and a nice change from the regular burger. Kids like it too. I was surprised just how good they were. Thanks!

  • Reply
    Eric Gribkoff
    June 12, 2011 at 11:39 pm

    Thanks for the recipe. I made a few 1/2 pounders tonight on the grill and they came out great. The onions and egg on top were delicious.

  • Reply
    July 20, 2011 at 10:58 am

    Holy buckets these are delish!!!! I skipped the tomatoes and the lime but still thought these were scrumptious.

    I did take the grease from the burgers and pour it over the patties because I scrambled my eggs – I’m not so great at making eggs over easy so I went for the quick & easy scrambled option. :)

    Thanks so much, I love this recipe.

  • Reply
    Elizabeth P.
    July 7, 2012 at 9:12 pm

    Best. Dinner. Ever. (!!!!!!!)

    • Reply
      Elizabeth P
      July 8, 2013 at 11:14 pm

      Me again. Made these again tonight (almost a year-to-date from the last go-round, based on my prior comment :). This time I used the chorizo recipe from your book and it was fantastic. nom nom nom. Thanks for your creativity!

  • Reply
    July 15, 2012 at 10:50 am

    What does S&P mean? Looks like a delicious recipe that I will try out next week.

  • Reply
    January 15, 2013 at 5:09 pm

    Oh man, it’s good. So much good. I’ve been struggling since Christmas with remaining Primal, thinking I can eat ‘just one bite’ of things, which is definitely not true for me. It is so much easier to avoid un natural sugar altogether than to try and fight back to willpower after a bite, and all the inevitable bites that follow. I love eating Primally, but my sugar addicted body forgets it sometimes, so I am fighting my way back. Anyway, long story long, I spent several hours pinning your recipes the other day and I am so, so happy with them. I love both of you. You are sucking me back into primal. Thank you so much and, did you ever come out with a cookbook? If so what is it called? Thanks again for doing what you do.

  • Reply
    Alternate Day Fasting-Support and Chat - Page 103 | Mark's Daily Apple Health and Fitness Forum page 103
    May 16, 2013 at 10:25 am

    […] for breakfast. Lunch will be a chorizo burger I had frozen from this recipe I made a few weeks agoHealth-Bent | Paleo Recipes | Fried Egg Chorizo Burgers with Caramelized Onions On an oopsie bun with a side of thisSavory Vegetable Pancakes | Joyful Abode instead of carrot I'm […]

  • Leave a Reply