I’ve been known to get a brunch burger (aka topped with a fried egg and bacon) preeetty much every time I go out to brunch. And sometimes at dinner too. One, because they’re amazingly delicious, and two, because pretty much everything else on brunch menus is a WMID (weapon of mass intestinal destruction) for someone with celiac. Lolz not trying to kill my insides at brunch, kthanks! and they’re super easy to make compliant for a Whole30 too. Just check these Loaded Brunch Burgers out.
But seriously. The week of my birthday last month, I went out to lunch with some of my best friends, and got this insaaaane brunch burger on a gluten-free bun with an egg, pastrami, and a delicious aioli on top. It was literally so good, that when I went back to the SAME restaurant 4 days later…I got the same thing for dinner. Not sorry about it at all.
This is my recreation of that burger, but jacked up a little bit. Best part of making it at home? Being able to load it up with all your favorite toppings. Instead of french fries, we’re doing pan-fried, spiralized sweet potatoes. Because crispy shoestring potatoes are the BEST. Especially when they’re topping off a Whole30 Brunch Burger with an egg, bacon, and my favorite guacamole. DUH.
- 1 lb ground chicken
- 2 Tbsp Ranch Seasoning
- 1 medium sweet potato, spiralized
- ½ cup Secret Recipe Guacamole
- 4 slices bacon
- 4 eggs
- 2 Tbsp avocado oil, divided
- 4 cups lettuce greens, for serving
- Prepare the burgers: combine the ground chicken with 2 Tbsp ranch seasoning and form into 4 burger patties. Set aside.
- Cook the bacon in a large skillet until crispy, but not burned, about 4-5 minutes. Remove from the pan, but keep the heat on.
- Add the burgers to the bacon fat in the hot skillet. Cook for 4 minutes a side, until cooked through.
- Heat another skillet won medium-high with 1 Tbsp avocado oil for 2 minutes. Add the spiralized sweet potato and cook until crispy, turning about every 2-3 minutes.
- Once the burgers are cooked through, take them out of the skillet. Add the remaining 1 Tbsp avocado oil, then crack the 4 eggs in the skillet, keeping them separate. Fry to your desired doneness.
- Assemble the burgers: start with a bed of greens, then top with a burger, a dollop of guac, bacon, a fried egg, and the sweet potato spirals. Devour.
What would you top your brunch burger with??
Love this recipe? You’ll love these too!
Loaded Greek Chicken Burgers
Roasted Garlic Breakfast Sausage
Zesty Ranch Smashed Potatoes
Smoked Salmon Breakfast Bowls
