Carnivore Smash Burgers - For the Carnivore Diet
These smash burgers deliver maximum crust and juicy centers with minimal ingredients. Keeping the beef cold, using a ripping-hot surface, and smashing immediately are the keys to that signature crispy edge without drying the meat.
Cook in beef tallow for rich flavor and easy release. Stick to salt for seasoning to keep it strictly carnivore; add cheese, bacon, or a fried egg if you include dairy or cured meats. Serve the patties stacked and spoon the pan drippings over the top for extra richness.
Ingredients
- 1 lb (450 g) 80/20 ground beef, kept cold
- 1–2 tbsp beef tallow or bacon fat
- 1 tsp kosher salt (to taste)
- 4 slices American or cheddar cheese (optional, dairy)
- 4 strips bacon, cooked (optional)
- 2 eggs (optional, for fried egg topping)
Instructions
- Preheat a heavy stainless or cast-iron skillet or flat-top over medium-high heat for 5 minutes until very hot.
- Divide the cold ground beef into 4 loose balls (about 4 oz/115 g each). Do not pack tightly.
- Add tallow to the hot pan. Place two beef balls on the surface and immediately press each under a sturdy spatula or burger press with a square of parchment between metal and meat. Smash to about 1/4 inch thick.
- Season the tops lightly with salt. Cook 60–75 seconds until the edges are deeply browned and fat bubbles appear around the patty.
- Scrape firmly under each patty to release the crust and flip. If using cheese, add a slice to each patty. Cook 30–45 seconds more.
- Stack two patties for each serving to make a double and move to a warm plate. Repeat with remaining beef.
- Optional: In the rendered fat, quickly fry eggs sunny-side up (1–2 minutes) and warm bacon.
- Serve the patties plain with a sprinkle of salt, topped with cheese, bacon, or fried egg as desired. Spoon a little pan fat over for extra richness.