Classic Beef Burgers - For the Carnivore Diet
These carnivore-friendly burgers highlight quality ground beef and salt for pure, beefy flavor. Using 80/20 beef keeps the patties juicy, while a quick sear in beef tallow or on a preheated grill builds a savory crust.
Form the patties gently and make a small dimple in the center to prevent puffing. Season with salt right before they hit the heat. Cook to your preferred doneness; for food safety, the USDA recommends ground beef be cooked to 160°F, though some prefer lower temperatures for juiciness.
Finish with a slice of cheese, crispy bacon, or a fried egg if you like to keep it fully animal-based. Rest the patties briefly and spoon any rendered fat over the top for extra richness.
Leftovers keep well for quick meals. Refrigerate in an airtight container up to 3 days or freeze up to 2 months. Reheat gently in a skillet with a touch of tallow to keep them moist.
Ingredients
- 1.5 lb (680 g) 80/20 ground beef
- 1 to 1.5 tsp fine salt, to taste
- 1 tbsp beef tallow or ghee (for skillet cooking; skip if grilling)
- Optional: 4 slices cheddar or American cheese
- Optional: 4 slices bacon, cooked
- Optional: 1 fried egg per burger
Instructions
- Divide the ground beef into 4 equal portions (about 6 oz each). Gently shape into 3/4-inch thick patties and press a shallow dimple in the center of each.
- Preheat a cast-iron skillet over medium-high and add tallow, or preheat a grill to high heat (450–500°F).
- Just before cooking, season both sides of the patties evenly with salt.
- Cook the patties 3–4 minutes on the first side until a deep brown crust forms. Flip and cook another 3–4 minutes, or to desired doneness. For food safety, cook ground beef to 160°F internal.
- If using cheese, place a slice on each patty during the last 30–60 seconds to melt. If using bacon or fried eggs, prepare separately.
- Rest the burgers 3 minutes off heat. Spoon any rendered fat over the patties and serve immediately.