The Ultimate Carnivore Burger

Preheat the oven to 350°F and line a baking tray with unbleached parchment paper or lightly grease a stainless steal bun tray. Position the tray on the upper-middle rack for more even browning.

In a mixing bowl, whisk the eggs until smooth and slightly frothy. Add the sour cream and melted butter or tallow, then whisk again until fully combined.

Add the milk powder, egg protein powder, baking soda, and sea salt. Stir until a soft dough forms and no dry pockets remain.

Let the dough rest for 2 minutes to allow the milk powder to fully absorb the moisture and thicken slightly.

Lightly wet your hands and shape the dough into 4-6 buns. Place them onto the prepared tray with a little space between each bun.

Bake for 15-18 minutes, until puffed, lightly golden, and firm on the outside. The tops should feel dry to the touch.

Allow the buns to cool for at least 10-15 minutes before slicing. This helps the interior finish setting and improves the final texture.

Divide the ground beef into 4 equal portions and gently form into thin patties slightly wider than the buns. Season both sides with sea salt and any other seasonings you wish. 

Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate. Reserve a small amount of the bacon fat in the pan.

Place the burger patties into the hot skillet and cook for 2-3 minutes per side, pressing lightly for a crisp exterior. During the final minute, top each patty with havarti cheese and allow it to melt.

In a separate skillet, fry the eggs in butter or bacon fat until the whites are fully set and the edges become lightly crisp while the yolk stays soft.

Lightly toast the sliced buns cut-side down in butter or beef tallow until golden around the edges.

Assemble each burger with a cheesy patty, crispy bacon, and a fried egg. Serve immediately while hot.

Optional: Enhance your burger with bacon sauce (see instructions below)

Cook the chopped bacon slowly over medium-low heat until deeply browned and crispy. This slower cooking develops a richer flavour.

Remove about half of the bacon and finely chop or pulse it briefly for a more spreadable texture.

Leave 2-3 tablespoons of bacon fat in the pan and reduce the heat to low. Stir in the butter, heavy cream, and cream cheese until smooth and combined.

In a small bowl, bloom the gelatin in the warm water for 1 minute, then stir it into the warm bacon mixture until fully dissolved.

Return all the bacon to the pan and stir well. Simmer gently for 1-2 minutes until thickened and glossy.

Allow the mixture to cool slightly. As it cools, it thickens into a rich, savory spread that works beautifully on burgers.