Carnivore Ground Beef Patties - For the Carnivore Diet
These ground beef patties are a carnivore staple: rich, juicy, and deeply savory with a crisp sear from hot tallow. Keep the seasoning simple—just salt—and let the beef shine. Use 80/20 for the best balance of fat and moisture.
Form the patties gently so they stay tender, salt the surface right before they hit the pan, and cook in a well-heated skillet for a flavorful crust. Make them smashed and thin for fast cooking, or a touch thicker if you prefer a rosy center. For food safety, cook ground beef to 160°F if desired. Rest briefly and spoon pan drippings over the top.
Optional upgrades that stay carnivore: mix in an egg yolk for extra richness, baste with butter during the final minute, or melt a slice of hard cheese over the patties. Batch-cook and refrigerate up to 4 days; reheat in a skillet with a little tallow to re-crisp the edges.
Ingredients
- 1 lb (450 g) 80/20 ground beef
- 1 teaspoon fine salt, or to taste
- 1 tablespoon beef tallow, ghee, or butter (for the pan)
- 1 egg yolk (optional, mixed into the beef for richness)
- 2 slices hard cheese (optional, for topping)
Instructions
- Preheat a heavy skillet (cast iron preferred) over medium-high heat for 3–5 minutes.
- Divide beef into 4 equal portions (about 4 oz/113 g each). Gently form into loose balls, then press into 1/2-inch thick patties with a slight center dimple. Do not overwork.
- Season both sides of the patties with salt just before cooking. If using, gently mix in the egg yolk before forming.
- Add tallow to the hot skillet. Place patties in the pan without crowding. For smash-style, place a beef ball in the pan and press firmly for 10 seconds.
- Sear the first side undisturbed until a deep brown crust forms, 2–3 minutes. Flip and cook 2–3 minutes more, or to desired doneness (USDA recommends 160°F for ground beef).
- If using cheese, add it during the last 30 seconds to melt. Transfer patties to a plate, rest 2–3 minutes, and spoon pan drippings over to serve.