Stuffed Burgers with Cheese - For the Carnivore Diet

Juicy 80/20 beef patties stuffed with molten cheddar, cooked in a skillet or on the grill. Simple, zero-carb carnivore comfort food.

These stuffed burgers are all about rich beef and melty cheese with nothing extra to get in the way. Using 80/20 ground beef keeps them tender and juicy, while a cube of sharp cheddar in the center turns into a molten core.

Form thin patties, sandwich a piece of cheese in the middle, and seal the edges well so the cheese stays inside. A quick sear over medium-high heat creates a crust without overcooking the interior. Resting for a few minutes helps the juices settle so each bite stays succulent.

Cook them in a hot cast-iron skillet with a touch of beef tallow or butter, or grill over medium-high heat. For an even richer version, wrap the patties with a slice of bacon before cooking and go slightly lower heat to let the fat render. Serve on its own or top with a fried egg for extra protein.

Ingredients

• 2 lb (900 g) 80/20 ground beef
• 6 oz (170 g) cheddar or gouda, cut into 4 cubes or thick slices
• 1 tsp fine salt, or to taste
• 1 tbsp beef tallow or butter, for the pan
• Optional: 4 slices bacon, for wrapping

Instructions

1. Prep the cheese into 4 equal cubes or thick slices (about 1.5 oz each).
2. Divide the ground beef into 8 equal portions. Press each portion into a thin, even patty slightly larger than your finished burger size.
3. Place one piece of cheese in the center of 4 patties. Top each with another patty and firmly press and crimp the edges all the way around to seal. Gently shape into thick patties and make a small thumbprint in the center to limit bulging.
4. Season the outside of each patty with salt just before cooking.
5. Skillet method: Heat a cast-iron skillet over medium-high. Add tallow or butter. Cook burgers 3–4 minutes per side, then another 1–2 minutes per side as needed until browned and the cheese is molten. Rest 5 minutes.
6. Grill method: Preheat grill to medium-high and oil the grates. Grill 4 minutes per side, then move to indirect heat for 2–4 minutes more to finish. Rest 5 minutes.
7. Optional bacon wrap: Wrap each stuffed patty with 1 slice of bacon, securing the end underneath. Cook over medium heat a bit longer, turning often, to render bacon while keeping the center cheesy.
8. Serve hot. For extra richness, top with a fried egg or an additional sprinkle of salt.

Time: 25 minutes Servings: