Name: Ground Beef Salt Pepper Patties
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 lb 80/20 ground beef; 1 tsp kosher salt (or to taste); 1/2 tsp freshly ground black pepper (or to taste)

Description

Fresh ground beef formed into thick patties seasoned only with salt and pepper then pan fried or grilled for crispy edges and juicy centers. This straightforward technique creates versatile carnivore friendly portions perfect for any meal. Preparation takes under 20 minutes.

Cultural Background

The dish draws from the German Hamburg steak tradition dating back to the 17th century, where minced beef was formed into patties and pan-fried as a simple, hearty meal. German immigrants brought the concept to the United States in the 19th century, where it evolved into the modern hamburger patty but retained its core of ground beef seasoned minimally with salt and pepper. Early versions emphasized fresh grinding and basic seasoning to highlight the meat's natural flavor, a practice echoed in strict carnivore preparations today that avoid any non-animal additions.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

1 lb 80/20 ground beef
1 tsp kosher salt (or to taste)
1/2 tsp freshly ground black pepper (or to taste)

Instructions

Divide the 1 lb of 80/20 ground beef into two equal portions of 8 oz each and gently shape into thick patties about 1 inch high and 4 inches wide without overworking the meat to keep them tender.
Season both sides of each patty evenly with the 1 tsp kosher salt and 1/2 tsp black pepper, pressing lightly so the seasoning adheres.
Heat a heavy skillet or grill over medium-high heat until very hot, about 400°F, with no added oil or fat since the beef renders its own.
Place the patties in the hot pan or on the grill and cook undisturbed for 5-7 minutes until a deep brown crust forms on the bottom with crispy edges visible.
Flip the patties carefully and cook the second side for another 5-7 minutes until the internal temperature reaches 160°F for safety and the centers are juicy but no longer pink.
Remove the patties from heat and let them rest for 3 minutes to allow juices to redistribute before serving.

Tips

- Use 80/20 ground beef for optimal juiciness and fat rendering that creates the signature crispy edges without added oil.
- Avoid pressing down on the patties while cooking as this squeezes out the juices and leads to dry results.
- For strict carnivore adherence, this recipe uses only the listed ingredients with no substitutions needed or suggested.

Nutrition

Calories: 570
Protein: 38g
Carbs: 0g
Fat: 45g