Carnivore Protein Burger Recipe

Table of Contents

1 lb ground beef (preferably 80/20 for a nice balance of fat and protein)
1/2 lb ground pork (optional, for added flavor and juiciness)
2 large eggs (to help bind the meat and provide additional protein)
1/4 cup grated Parmesan cheese (optional for added richness and flavor)
Salt to taste (use sea salt or Himalayan pink salt for optimal flavor)
Freshly ground black pepper (optional, depending on your tolerance for minimal seasoning)
1-2 tbsp beef tallow, ghee, or animal fat for cooking
1 tbsp garlic powder (optional, if your version of carnivore allows it)
1 tbsp onion powder (optional, if tolerated)
Fresh herbs (optional, such as fresh thyme or rosemary for garnish)

Begin by placing the ground beef and ground pork (if using) into a large mixing bowl. Combining beef and pork gives the burgers a nice balance of flavor and juiciness, but you can use just beef if you prefer.
Crack the two eggs into the bowl with the ground meat. The eggs serve as a binder, helping the meat stay together and providing additional protein and fat.
Add the grated Parmesan cheese (if using), salt, and any optional seasonings like garlic powder or onion powder. Mix everything together thoroughly with your hands or a spoon until the meat mixture is uniform and all the ingredients are well combined.

Once the meat is mixed, divide it into 4-6 equal portions, depending on how large you want the burgers to be. Roll each portion into a ball and then flatten it into a patty shape. The patties should be about 1/2 to 1 inch thick, but feel free to adjust the thickness to your liking.
If you prefer uniform, perfectly round patties, you can use a burger press, but hand-shaping works just as well. The key is to ensure the patties are even in thickness so they cook evenly.

Heat a large skillet over medium-high heat, or preheat your grill to medium-high if you prefer grilling. Add about 1-2 tbsp of beef tallow, ghee, or any animal fat of your choice to the skillet. The fat not only helps prevent sticking but also adds richness and flavor to the burgers. Allow the fat to melt and get hot before adding the patties.
If using a grill, make sure the grill grates are well-oiled or coated with non-stick spray to prevent the burgers from sticking.

Place the patties in the skillet or on the grill. Avoid overcrowding the pan or grill to ensure even cooking. Cook the burgers for about 4-5 minutes on each side for medium, or longer if you prefer them more well-done.
After flipping the burgers, you can add a little more salt and pepper on top for extra flavor. If you’re using a meat thermometer, the burgers should reach an internal temperature of 160°F (71°C) for well-done, or 145°F (63°C) for medium.

Once the burgers are done cooking, remove them from the skillet or grill and place them on a plate. Let them rest for about 3-5 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a juicier burger.

While these carnivore protein burgers are delicious on their own, you can also top them with carnivore-friendly ingredients like a dollop of sour cream or a slice of cheese (if your version of carnivore allows dairy). Alternatively, fresh herbs like thyme or rosemary can be sprinkled on top for added flavor and a burst of freshness.

Serve your protein-packed carnivore burger with a side of bone broth, extra fat, or even a simple carnivore salad if you desire. The burger itself is full of protein and fat, making it a complete meal all on its own. You can also serve it as a snack or add it to a larger carnivore meal plan for extra nourishment.

Fat-to-Protein Ratio: For the best texture and flavor, aim for a fat-to-protein ratio of 80/20 or 85/15 with your ground beef. This will give you a juicy, flavorful burger that’s not too dry.
Grill vs. Skillet: Cooking the burgers on the grill adds a smoky flavor, while using a skillet with added fat helps develop a crispy, flavorful crust. Both methods work great—choose whichever suits your preference!
Meat Variations: Feel free to switch up the ground meats—ground lamb, bison, or venison all work well for making protein-packed burgers.
Don’t Overcook: Overcooking the burgers can lead to dryness. Aim for a nice sear on the outside while keeping the inside juicy.