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CarnivoreZero carbTooGut original

Smashed Beef & Bacon Lunch Patties

Thin beef patties with crisp, ragged edges and bacon pressed straight into the crust. Good hot, useful cold and built without a bun-shaped apology.

Prep10 mins
Cook15 mins
Serves4
DifficultyEasy
Start cooking ↓
Three uneven hand-smashed beef patties with ragged edges and crisp bacon
TooGut pickFlexible, practical, genuinely delicious.

Loose balls of mince make better smashed patties than tightly worked meat. The bacon is cooked first, then its fat stays in the pan so the beef picks up flavour and a hard sear.

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

Ingredients

Serves4

Patties

  • 220 gstreaky bacon, roughly chopped
  • 800 gbeef mince, 20% fat
  • 1 tspfine sea salt
  • 30 gunsalted butterOptional
One step at a time

Let’s cook.

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

Crisp the bacon

Cook bacon in a wide heavy pan over medium heat until the pieces are crisp but not brittle. Lift out with a slotted spoon and leave the fat behind.

Keep the beef loose

Divide beef into eight loose balls. Do not knead or perfect their shape.

Smash once

Turn the heat to high. Add four beef balls, cover each with baking paper and press hard with a spatula. Salt and scatter bacon over the raw surface.

Let edges go ragged

Cook for 2 minutes until the edges are deeply browned. Scrape, turn and cook for 60 to 90 seconds more. Repeat with the remaining beef.

Rest briefly

Rest the patties for 3 minutes. Spoon over any crisp pan crumbs and butter, if using.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,650 kJ

Protein52 g

Fat47 g

Carbohydrate0 g

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

Equipment

  • ✓ Wide cast-iron frying pan
  • ✓ Rigid metal spatula
  • ✓ Baking paper
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