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CarnivoreZero carb optionTooGut original

Carnivore Double Smash Burgers

Lacy, crisp-edged beef patties stacked with molten cheddar and bacon. No bun, no filler and no bland grey hockey puck pretending to be a burger.

Prep5 mins
Cook10 mins
Serves4
DifficultyEasy
Start cooking ↓
Crisp-edged double smash burger patties with melted cheddar and bacon
TooGut pickFlexible, practical, genuinely delicious.

Smash burgers turn affordable mince into something worth craving. The formula is brutally simple: fatty beef, a ripping-hot flat surface and one decisive press before the meat starts to set.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Burgers

  • 800 g20% fat beef mince
  • 8 slicescheddar slices
  • 240 gstreaky bacon
  • 30 gbutter, to finish
  • 1 to tastefine salt
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Portion, do not pack

Divide beef into eight loose 100 g balls. Do not knead or compress them. Salt only the surface just before cooking.

Crisp the bacon

Cook bacon on a cast-iron plate or wide pan until crisp, then keep warm. Turn the heat to high.

Smash once

Place four beef balls on the dry hot surface. Cover each with baking paper and press very firmly with a metal spatula for 10 seconds until thin. Remove the paper.

Scrape and flip

Cook for 90 seconds until the edges are dark and lacy. Scrape firmly underneath, flip, add cheese and cook for 45 to 60 seconds. Repeat with remaining beef.

Stack and serve

Stack two patties per serve, add bacon and brush with a little melted butter. Eat immediately while the crust is still crisp.

Per serve, estimate · Metric

Nutrition snapshot

Energy3,360 kJ

Protein60 g

Carbohydrate1 g

Fibre0 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Cast-iron griddle or wide pan
  • ✓ Rigid metal spatula
  • ✓ Small squares of baking paper
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