Italian Seasoned Beef Patties - For the Carnivore Diet

Juicy 80/20 beef patties with Italian-style umami from aged cheese and optional anchovy or pancetta. Pure carnivore with optional herb spices for relaxed eaters.

These patties deliver classic Italian vibe while staying animal-focused. Aged Parmesan or Pecorino brings sharp, savory notes, while a touch of egg helps bind without drying the beef. For strict carnivore, stick to beef, salt, egg, and cheese. If you include fish and cured meats, a little mashed anchovy or minced pancetta adds authentic Italian depth. Those who tolerate spices can dust the exterior with a light Italian herb blend, but it’s entirely optional.

Form the patties gently so the beef stays tender, then sear in hot tallow for a crisp crust and juicy center. Finishing with a brief rest keeps the juices in the meat. These patties are great on their own, topped with melted provolone, or served alongside a simple bowl of warm beef broth.

Make ahead tips: Mix, shape, and refrigerate for up to 24 hours before cooking. Cooked patties keep 4 days chilled; reheat gently in a skillet over low heat with a spoon of tallow. For an even richer “Italian” profile without herbs, add a wafer-thin slice of provolone or extra grated Parmesan in the last minute of cooking to melt.

Ingredients

• 1.5 lb (680 g) 80/20 ground beef
• 1 large egg, beaten (or 2 yolks for richer patties)
• 1/2 cup finely grated Parmigiano Reggiano or Pecorino Romano (optional but recommended)
• 1 tsp fine salt, plus more to finish
• 1 tbsp beef tallow (for the pan)
• Optional carnivore add-ins: 1 tsp mashed anchovy fillet or 2 tbsp finely minced pancetta/prosciutto
• Optional relaxed-carnivore spice dust (use on exterior only): 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp black pepper, pinch red pepper flakes

Instructions

1. In a bowl, gently mix ground beef with the beaten egg, grated cheese, and salt until just combined. If using, fold in mashed anchovy or minced pancetta/prosciutto. Do not overwork.
2. Divide into 4 equal portions and form 3/4-inch thick patties. Press a shallow thumbprint in the center of each to prevent doming.
3. Preheat a cast-iron skillet over medium-high heat. Add beef tallow and heat until shimmering.
4. Lightly salt the exterior of the patties. If using the optional spice dust, sprinkle a very light coating on the outside only.
5. Sear patties 3–4 minutes per side for medium, or to your preferred doneness. Spoon hot tallow over the tops as they cook for extra crust.
6. Optional cheese finish: In the last minute, sprinkle a little extra grated Parmesan on each patty to melt.
7. Rest 3–5 minutes on a warm plate. Finish with a pinch of salt to taste and serve.

Time: 20 minutes Servings: