Keto Mexican Stuffed Chorizo Burgers

These beef chorizo burgers are stuffed with melty cheddar cheese and spicy jalapeños for a spicy kick.

Serve these burgers with a bowl of dressed greens, coleslaw or simple salads. It's a satisfying higher protein meal that will keep hunger at bay.

We're making large half-pound burgers but you can easily adjust this recipe and make 3 to 4 smaller burgers instead.

Remember, everyone has different dietary needs so it's only natural that you may need to adjust the macros in this recipe. Maybe you need less protein or you want to add a simple salad. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Air Fryer to Oven Baking Conversion

If you don't have an air fryer, simply bake these in the oven. When converting an air fryer recipe to oven, you will need to bake it at a higher temperature for a few minutes longer.

To bake these Low-Carb Italian Stuffed Chicken Burgers in the oven, preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Once preheated, place the burgers in a tray lined with parchment paper and place in the middle rack of your oven. Bake for 6 minutes. Remove and top with cheddar cheese and jalapenos. Place bake in the oven and bake for another 7 to 8 minutes.

I used a large half-pound burger press to make these stuffed burgers. If you use a quarter-pound burger press to create 4 small burgers instead, reduce the cooking time by about 20 %.

Love burgers? Make sure to try my Low-Carb Italian Stuffed Chicken Burgers too!

Preparation time

Hands-on:    10 minutes
Overall:     25 minutes

Nutritional values (per burger)

Total Carbs	5.8	grams
Fiber	1.5	grams
Net Carbs	4.4	grams

Protein	50.7	grams
Fat	67.2	grams
of which Saturated	27.2	grams

Energy	839	kcal

Magnesium	64	mg (16% RDA)
Potassium	796	mg (40% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (25%), fat (73%)

Ingredients (makes 2 burgers)

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)

Instructions

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.