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Fried Egg Chorizo Burgers with Caramelized Onions

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.

Ingredients

  • 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

Method

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.

 

26 comments

  1. hey hey…this is our 100th post!

  2. 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!

  3. 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!

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

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

  6. 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!

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

  8. 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.

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

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

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

  12. 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.

  13. 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.

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

    • 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!

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

  16. 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.

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