Benedict Burger with Guacamole and Egg
Chicken mince and eggs provide dense protein and strong satiety, while avocado adds potassium and gentle fats. Lemon juice and onion brighten the guacamole without a heavy sauce or extra carbs. The result is a filling bun-free keto burger that works well for breakfast or an early dinner.
Preparing the guacamole
Mash avocado (150 g) with a fork until it has a coarse creamy texture. Add onion (35 g), diced very finely, lemon juice (30 g), table salt (to taste), and black pepper (to taste), then mix and set the guacamole aside.
Preparing the base
Divide chicken mince (170 g) into 2 small patties and season lightly with table salt (to taste) and black pepper (to taste). Heat ghee (20 g) in a skillet and cook the patties for 3-4 minutes per side until fully cooked and browned.
In the same skillet, fry egg (100 g) carefully until the white is set and the yolk stays soft or reaches the degree you like.
Assemble the burger: place the hot patty on the bottom, spread the guacamole over it, and top with the egg. If you like, serve it with lettuce leaves (30 g) instead of a bun or alongside as fresh greens.
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