Bacon Cheeseburgers - For the Carnivore Diet
These bacon cheeseburgers keep things simple and strictly carnivore: just beef, bacon, cheese, and salt. Cooking the patties in bacon drippings boosts flavor and helps you get a deep, savory crust without adding any plant-based ingredients.
Forming thinner patties lets you stack two per serving for a satisfying double, while still cooking quickly. Use 80/20 ground beef for the best balance of juiciness and browning. Season only with salt, and let the cheese melt right on the patties in the pan.
Serve the stacks as-is or spoon a little of the pan drippings over the top. For an even crisper edge, press the patties flat in a hot skillet for a smash-burger effect. Leftovers reheat well in a skillet over medium heat for a few minutes until warmed through.
Ingredients
- 1 lb (450 g) 80/20 ground beef
- 6 slices bacon
- 4 slices cheddar or American cheese
- 1 to 1.5 tsp fine salt, to taste
- 1 tbsp beef tallow or butter, only if the pan is dry
Instructions
- Place a large skillet over medium heat. Add the bacon and cook until crisp, 6–8 minutes. Transfer bacon to a plate and leave 1–2 tablespoons of drippings in the pan.
- Divide the ground beef into 4 equal portions and form into thin patties slightly wider than you want them to finish. Season both sides with salt.
- Raise heat to medium-high. If the pan looks dry, add a little tallow or butter.
- Sear the patties in batches without crowding, 2–3 minutes on the first side until well browned.
- Flip the patties and cook 1–2 minutes more. Top each patty with a slice of cheese and let it melt as the second side finishes.
- Stack two patties per serving with three slices of bacon in between and on top.
- Spoon a little bacon drippings over the stacks and serve immediately.