Low Carb Chorizo Cheeseburgers w Air Fried Pickles
How to Make It
Step 1
Make the fried pickles first by laying all the pickle chips down in a single layer on a paper towel. Lay multiple layers of paper towels over the pickle chips and weigh them down with a heavy plate or something similar. Let the paper towels absorb the excess liquid out of the pickle chips for about 15 minutes. You want the pickles chips to still have a little juice to them when you bite into them, so don’t completely dry the pickles out.
Step 2
In a food processor, blend pork rinds until they break down into a crumbly breading. Press both sides of all the pickles chips in the ground pork rinds so they have a thin layer of breading. Shake any excess pork rinds off, and arrange the breaded pickle chips on your air fryer tray. Preheat the air fryer to 375 degrees, then cook the pickle chips for 10 minutes or longer until the pickle chips are fried.
Step 3
While the pickle chips are in the air fryer, you can get the chorizo burgers started. Prepare cremini mushrooms by mincing them as finely as you can. The finer you can mince the mushrooms, the better it will be for your burgers later. Combine the minced mushrooms in a large mixing bowl with raw, ground chorizo. Use your hands to blend the ingredients together, and you can add any additional spices at your discretion.
Step 4
Heat the olive oil in a wide pan over medium-high heat. Portion the chorizo burger mixture and roll the portions into balls, packing the meat tightly with your hands. When the pan is hot, press the burgers down in the pan until they spread into thick patties. Let the burgers cook undisturbed on one side until they get a good char – you want the burgers well done. Place a lid over your pan to trap the heat and stop any grease from splattering.
Step 5
Flip the burgers over with a spatula and reduce the heat slightly on your stove. Place a slice of pepper jack cheese over each burger, and let the burgers finish cooking. The melted cheese will also help ensure the burger stays together when it’s done. Serve each chorizo cheeseburger with 6-7 fried pickle chips, and include any Keto burger toppings at your discretion.
Ingredients
- Dill Pickle Chips – 4 oz
- Fried pork skins – 0.5 oz
- Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D – 4 oz
- Chorizo Ground Sausage – 6 oz
- Olive Or Extra Virgin Olive Oil – 1 tsp
- Pepper Jack cheese – 2 slice (from pre-sliced package) – each 3/4 ounce