Breakfast Beef Patties - For the Carnivore Diet

Name: Breakfast Beef Patties - For the Carnivore Diet
Prep time: PT15 minutes
Yield: 2
Ingredients: 1 lb (450 g) 80/20 ground beef; 3/4 teaspoon fine salt, or to taste; 1 egg yolk (optional, for richer patties); 1 tablespoon beef tallow, ghee, or butter, for the skillet; 2–4 eggs (optional, for serving); 2 slices cheddar or 2 oz cheese (optional, to melt on top)

Juicy, skillet-seared beef patties cooked in tallow or butter for a fast, hearty carnivore breakfast.

These breakfast beef patties are simple, satisfying, and fully carnivore. Using 80/20 ground beef keeps them juicy, and a quick sear in hot fat delivers a flavorful crust. Salt is all you need, but an egg yolk can enrich the mix, and cheese is an easy optional topper.

Lightly salt the beef, shape into four patties, and sear in a hot skillet for a few minutes per side. A small dimple in the center helps them cook evenly without puffing. Finish with melted cheese if you like, and spoon the pan fat over the patties for extra richness. While the patties rest, you can fry a couple of eggs in the same pan for a complete carnivore plate.

Tips: Don’t overwork the meat—mix just until the salt is dispersed. Use tallow, ghee, or butter; add more fat if the pan looks dry. For nutrient density, you can blend in up to 10% finely minced beef liver. Make them slider-size for batch cooking.

Make-ahead and storage: Form patties up to 24 hours in advance and refrigerate. Cooked patties keep 3–4 days in the fridge; reheat in a skillet or air fryer to keep the crust. Nutrition estimates are per serving and will vary with fat rendered, optional egg/cheese, and doneness.

Ingredients

1 lb (450 g) 80/20 ground beef
3/4 teaspoon fine salt, or to taste
1 egg yolk (optional, for richer patties)
1 tablespoon beef tallow, ghee, or butter, for the skillet
2–4 eggs (optional, for serving)
2 slices cheddar or 2 oz cheese (optional, to melt on top)

Instructions

Preheat a heavy skillet or griddle over medium-high heat; add tallow, ghee, or butter to coat.
In a bowl, gently mix the ground beef with salt (and egg yolk if using). Do not overwork.
Divide into 4 equal portions and form 1/2-inch-thick patties; press a small dimple in the center of each.
Sear patties 2.5–3 minutes per side for medium, or 3–4 minutes per side for well-done, adjusting heat to maintain a steady sizzle.
Optional: Add cheese during the last minute and cover to melt.
Rest patties 2 minutes off heat; spoon pan fat over the top. Optional: while patties rest, fry eggs in the same skillet and serve on top.

Time: 15 minutes Servings: