80/20 beef in loose golf balls, a hot dry pan, one hard smash, salt on top after. 2–3 minutes until the edges go lacy, flip, cheese, 1 minute. No bun needed.
Serves 1. One serving: 2 smash patties (6 oz beef) + 1 slice cheese.
Ingredients
- Ground beef 80/20 (6 oz, in 2 balls)
- Salt
- Black pepper (to taste)
- Cheese slices (1)
- Keto BBQ or mayo-mustard (for dipping)
Steps
- Roll the beef into loose balls the size of a golf ball. Do NOT salt the inside. Add black pepper.
- Heat a dry pan (no oil) over high heat. Put one ball in. Smash it flat and thin. Salt the top NOW.
- Cook 2–3 minutes, until the edges are crispy. Flip it. Put the cheese on. Cook 1 more minute.
- Stack them. Dip in keto BBQ if you want. No bun needed, no bun missed.
Why salt after smashing: salt mixed into ground beef makes it bouncy like sausage. Salt on the surface keeps it tender.
Keep it juicy (optional, recommended): Keep the balls in the fridge until the pan is smoking, and smash within the first 30 seconds. Cold beef holds its juice when you smash it; warm beef squeezes it out.
Per serving
459 calories · 39 g protein · 32 g fat · 0.9 g net carbs (USDA FoodData Central, for the serving above)
Food safety
USDA's safe minimum for ground beef is 160°F, with no pink-middle option. Patties smashed this thin are well past it by the flip. Every cut's pull temp and USDA minimum is on our meat temperature chart.
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