Ground Turkey Patties (Carnivore) - For the Carnivore Diet
Lean ground turkey can dry out fast, so this method adds egg yolks for richness and binds the meat without plant ingredients. A hot sear in beef tallow creates a flavorful crust, while a brief covered finish keeps the centers moist. Season only with salt to keep it strictly carnivore.
Form the patties gently so they stay tender, and cook them over medium heat for steady browning without overcooking. Resting a few minutes lets juices settle. If you prefer a hands-off approach, the air fryer works well—just brush with tallow so the exterior doesn’t dry out.
These patties reheat cleanly for meal prep and pack well. Serve as-is with an extra spoon of melted tallow or butter, or top with a fried egg or a slice of hard cheese if you include dairy.
Ingredients
- 1 lb (450 g) ground turkey (about 93% lean)
- 2 egg yolks
- 1 tsp fine salt, plus more to taste
- 1–2 tbsp beef tallow (or duck fat/ghee) for cooking
Instructions
- In a bowl, gently mix ground turkey, egg yolks, and salt just until combined. Do not overwork.
- Divide into 4 equal portions and form 3/4-inch thick patties with a shallow dimple in the center. If time allows, chill 10 minutes to firm.
- Heat a large skillet over medium to medium-high heat. Add tallow and swirl to coat.
- Sear patties 3–4 minutes on the first side until well browned. Flip, reduce heat to medium-low, cover, and cook 3–5 minutes more until the centers reach 160°F (71°C).
- Transfer to a plate, rest 3 minutes (carryover brings them to 165°F/74°C). Spoon some hot tallow over the tops and salt to taste.
- Air fryer option: Brush patties with melted tallow and cook at 400°F (205°C) for 9–12 minutes, flipping at 7 minutes, until 165°F (74°C).