Runny Egg & Avocado Burger
A gourmet burger topped with a perfectly runny sunny-side-up egg, avocado, and lean pesto
A premium loaded burger topped with a perfectly runny fried egg, thin avocado slices, and a bright Greek yogurt pesto drizzle. Extra-lean beef provides the protein base, while air-fried sweet potato wedges on the side deliver satisfying crunch without deep-frying. All the rich, indulgent flavors of a gourmet avocado burger at 590 calories, 58g of protein, and only 20g of fat.
📊Nutrition
Per serving
🧾Ingredients
Burger & Toppings
- 180g96% extra-lean ground beef
- 1Light whole-wheat sandwich thinMimics the flat, toasted bun style and saves heavy carbs
- 1Whole large eggWe keep the yolk! The runny yolk is essential for this burger
- 30gFresh avocado, mashed or thinly sliced
- 10gDry-packed sun-dried tomatoes, roughly choppedEnsure they are dry-packed, not soaked in oil
- as neededZero-calorie cooking spray
- to tasteSalt, freshly ground black pepper, and garlic powder
"Lean Pesto" Spread
- 10gTraditional green pesto
- 20gPlain non-fat (0%) Greek yogurtStretches the rich basil and pine nut flavor with a creamy texture and almost zero extra fat
Potato Wedges & Dip
- 130gRaw yellow or russet potato, cut into wedges
- 2 tbspSugar-free ketchup (for dipping)
- to tasteSmoked paprika, sea salt, and black pepper
👨🍳Method
Crisp the Wedges
25 minPreheat your oven to 200°C (400°F) or your air fryer to 195°C (385°F). Spray the potato wedges generously with zero-calorie cooking spray, and toss them with sea salt, black pepper, and smoked paprika. Arrange in a single layer and bake for 20-25 minutes (or air fry for 12-15 minutes), flipping halfway, until golden and crispy.
Mix the Lean Pesto
1 minIn a small dish, stir together the 10g of traditional pesto and the 20g of non-fat Greek yogurt until smooth. Set aside.
Form the Patty
2 minTake the extra-lean ground beef and gently press it into a wide, flat patty. Season both sides generously with salt, pepper, and garlic powder.
Cook the Beef
10 minHeat a non-stick skillet over medium-high heat and coat lightly with zero-calorie cooking spray. Place the patty in the hot pan and cook for about 4-5 minutes per side until deeply browned and cooked to your liking. Remove from the pan and set aside.
Fry the Egg (The Ooze Factor)
3 minLower the heat to medium-low. Give the pan one more quick spray of cooking oil and gently crack your egg into the skillet. Cook it sunny-side up for about 2-3 minutes until the whites are fully set but the yolk remains completely soft and runny.
Toast and Assemble
1 minLightly toast the insides of your whole-wheat sandwich thin. Spread your creamy "lean pesto" on the bottom bun. Add the chopped sun-dried tomatoes, then place your hot beef patty on top. Spread the 30g of avocado over the beef. Very carefully, slide the sunny-side-up egg onto the avocado.
Serve
0 minCap it gently with the top bun (letting that yolk burst and ooze down the sides just like the photo). Serve immediately with your hot potato wedges and sugar-free ketchup!