Paleo Fried Egg Chorizo Burgers with Caramelized Onions

By mack

Ingredients

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

Details

Servings 4

Preparation

Step 1

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.
We left out the onions and instead sauteed mushrooms instead in another pan using coconut or olive oil.
Once the burgers are done and resting…
Fry the egg to your liking in the same pan you used to caramelize the onions or the mushrooms. Or you can use a different pan. We personally had a pan for the shrooms a pan for the burgers and a pan for the eggs so I had everything done at the same time. Cook your eggs 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 onions, sliced tomatoes, mushrooms, avocado, a squeeze of lime juice and a fried egg.