Carnivore Beef Patties
Made without grains or traditional pastry, these patties are easy to portion, easy to store, and hold up well for leftovers. Enjoy them fresh from the oven, or reheat for a quick, filling carnivore-friendly option any time you want something hearty and practical.
Ingredients
Patty Crust
Beef Filling
Instructions
Make the crust
-
Preheat oven to 325°F (165°C). Optionally, line a baking sheet with unbleached parchment.
-
In a bowl, combine milk powder, egg white protein powder, and sea salt.
-
Add cold grated butter and egg, then mix until the dough looks crumbly.
-
Add hot water 1 tablespoon at a time, mixing gently after each addition.
-
Continue until the dough becomes soft, cohesive, and pressable, and holds together easily when squeezed.
-
Wrap and refrigerate for 10–15 minutes to firm slightly before pressing.
Make the filling
-
Brown the ground beef in a skillet over medium heat until fully cooked.
-
Add salt and bone broth powder.
-
Pour in ½ cup beef broth and bring to a gentle simmer.
-
Sprinkle in the gelatin and collagen slowly while stirring constantly.
-
Simmer for 2–4 minutes, until the liquid thickens into a glossy, lightly saucy coating.
-
Let the filling cool completely before assembling patties.
Assemble the patties
-
Divide the chilled dough into 6 equal portions.
-
Place one portion between two sheets of parchment and press into a 6.5 to 7 inch round using an 8 inch tortilla press or rolling pin.
-
Peel away the top parchment and place 2½ to 3 tablespoons of cooled filling onto the lower half of the round, leaving a ½ inch border around the edges.
-
Use the parchment to help fold the dough over into a half-moon shape.
-
Gently press the edges to seal.
-
Repeat until all patties are assembled.
-
Refrigerate the assembled patties for 10 minutes before baking for best results.
Bake
-
Place patties on the prepared baking sheet with space between each one.
-
Optional: For an added touch, whisk 1 egg yolk until smooth. Brush on a very thin layer over the tops only, and avoid the crimped edges.
-
Bake at 325°F (165°C) for 20–26 minutes, or until the crust is set and lightly golden.
-
If the edges start browning too quickly, loosely cover with foil for the remaining bake time.
-
Let cool on the tray for 10 minutes before serving.
Watch the full video here
Equipment
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 442kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 16g80%
- Cholesterol 143mg48%
- Sodium 1037mg44%
- Potassium 531mg16%
- Total Carbohydrate 9g3%
- Dietary Fiber 0g
- Sugars 9g
- Protein 30g60%
- Vitamin A 869 IU
- Vitamin C 1 mg
- Calcium 244 mg
- Iron 2 mg
- Vitamin D 2 IU
- Vitamin B12 2 mcg
- Magnesium 36 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage & Reheating (No Microwave)
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze cooked patties for up to 3 months.
Reheating (Skillet)
Warm in a lightly greased skillet over medium-low heat for 3–5 minutes per side until hot and lightly crisp again.
Reheating (Oven)
Reheat at 325°F (165°C) for 8–12 minutes until warmed through.
Disclaimer: Nutritional information is estimated based on standard ingredient data and may vary depending on specific brands or ingredient variations used. This information is provided for general guidance only and should not be considered medical or nutritional advice. Always consult with a qualified healthcare provider or nutritionist for personalized recommendations.
Carnivore Collections may contain affiliate links to products and services. This means that if you click on an affiliate link and make a purchase, we may receive a commission at no additional cost to you. When you purchase products through our affiliate links it helps us to continue creating delicious carnivore dishes and and treats. Read our Affiliate Disclosure here.
