Chipotle Bird’s Nest Burgers

To cut to the chase, burgers are my absolute favorite foods. I’m a little embarrassed actually that it’s taken me so long to post a recipe for one… thankfully burgers don’t hold grudges, they hold flavor!  You can get away with almost anything on—or in—a burger!  And this one definitely puts that notion to the test.  The meat itself is flavored with grill seasoning, chipotle pepper and pieces of bacon. That would be delicious in its own right, but there’s something else that really puts this over the top. A sunny side up egg is nested gently in the center of the burger!  The spicy burger, the cool avocado, fresh tomato and the richness of the egg all come together to meet even the highest expectations bite after bite.

Bun? What bun?

I sure hope you like these as much as I do.

  • 1 pound ground beef
  • ¼ cup chopped bacon
  • 1 chipotle pepper in adobo sauce
  • 1 TBSP grill seasoning (make your own or go for store bought, I told you I’m not a purist!)
  • 2 eggs
  • 1 avocado
  • 1 tomato
  • Paleo-approved fat of your preference

Bring together the burger, bacon, grill seasoning and well-minced chipotle pepper. Form two large patties (these have to be larger than normal burgers, so a pound only makes two). Cut a hole in the center using a cookie or biscuit cutter or even a knife if you have to. I happen to have an egg-shaped cookie cutter—ironic, right?

Heat up your frying pan and add your fat of choice to get it going.  Once the pan is hot, drop the burgers in. Reshape if necessary. Remember, burgers tighten up while cooking so make sure that hole in the middle is big enough to hold an egg.  Grab the avocado and tomato and slice them up. They will lay casually on top of the burger once it’s plated.

After you flip the burger, give it just a minute before adding the egg.  The egg will cook quickly and you’ll need to make sure the other side gets a good enough head start.

After you crack the eggs into their “nests”, cover the pan and reduce heat to medium.  Eggs do better on a slightly lower temp than the burgers. After a few minutes if most of the clear part is now white, then your eggs are close enough to done.  Keep the lid on but remove the pan from the heat, grab your plates.

Carefully get a wide spatula under the burger and egg without disturbing their connection and slip it onto the plate. Top with the avocado and tomato slices, maybe sprinkling some kosher salt over it for a boost of extra flavor.

When you cut into your first bite, the egg will break open and hopefully ooze out, creating a rich and delicious sauce for dipping. It’s burger nirvana.

I like to eat these with quick Sweet Potato Fries. Just two sweet potatoes, about a quarter cup of extra virgin olive oil, two tablespoons of grill seasoning and 25 minutes in a 425 degree oven. They take the same amount of time in the oven as you need to prepare the burgers. Doesn’t get much better than that.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


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