Avocado Burger With Smoked Salmon and Egg

Bread is taking the day off, and honestly, avocado handles the job way better than it has any right to.

This avocado burger is creamy, salty, a little messy, and stacked with smoked salmon, lettuce, Greek yogurt, and a fried egg that does the whole golden yolk thing.

It feels like brunch food that got dressed for lunch, which is exactly the kind of meal that saves a slow Saturday or a hot afternoon when bread sounds too heavy.

The whole thing is low carb without feeling sad, and that matters because nobody wants a meal that tastes like a punishment.

If you are putting together a bright brunch plate, this sits nicely with Keto Grilled Salmon with Avocado Topping, Keto Salmon with Avocado Salsa, Keto Salmon & Avocado Sushi Rolls, and Delicious Keto Egg Salad with Bacon & Avocado.

Why Avocado Works As The Bun

A ripe avocado is soft enough to bite through, but firm enough to hold the fillings if you trim the bottom flat.

The hollow from the pit also turns into a tiny bowl for the Greek yogurt, which is pretty convenient and a little smug.

How To Make Avocado Burger

1. Cut the avocado in half

Set the avocado on the board and cut all the way around the pit.

Twist the halves apart so one side holds the pit and the other side stays clean.

2. Remove the pit and peel

Tap the pit with the knife, twist it out, and keep the avocado half steady.

Peel the skin away carefully so the avocado keeps its rounded bun shape.

3. Trim one half so it sits flat

Slice a thin piece off the bottom of one avocado half.

That little flat spot keeps the burger from wobbling all over the plate, because avocado likes drama.

4. Season the avocado

Sprinkle the avocado with salt first.

Add black pepper right over the top so the creamy avocado has a little bite.

5. Spoon in the Greek yogurt

Add the Greek yogurt into the hollow of the bottom avocado half.

Spread it gently so it becomes a creamy base for the filling.

6. Layer on lettuce and smoked salmon

Lay the lettuce over the yogurt so it covers the middle.

Fold the smoked salmon over the lettuce in soft ribbons, keeping it tucked inside the avocado edges.

7. Fry the egg

Crack the egg into a hot nonstick pan.

Let it cook until the white sets and the yolk still looks glossy in the middle.

8. Add the fried egg

Slide the fried egg out of the pan and place it right over the salmon.

Try to keep the yolk centered so the first cut gives you that sunny little spill.

9. Cap it with the second avocado half

Place the second avocado half over the egg.

Press lightly so the stack holds together without smashing the yolk.

10. Finish with black sesame seeds

Sprinkle black sesame seeds over the top avocado half.

Cut in while the egg is still warm if you want that yolk to run down the front.

A Few Tiny Moves That Help

Use an avocado that gives a little when you press it, but does not feel soft all the way through.

If the avocado is too ripe, the stack turns into a delicious slide, which is fun for nobody holding a fork.

Keep the smoked salmon folded inside the lettuce so it does not hang out too far.

How To Serve It

This avocado burger is rich, so it feels best with something crisp and cold on the side.

A little cucumber, radish, or plain greens would make the plate feel fresh without adding fuss.

Leftover Ingredient Ideas

Extra smoked salmon can go over cucumber rounds or into a quick salad.

A leftover avocado half can be mashed with salt and pepper and eaten with the same lettuce you used here.

Keep It Fresh

This burger is best right after it is stacked because the avocado and egg are both at their best then.

If you need to prep ahead, cut and peel the avocado last so it stays bright.