Salt-and-beef mince patties
Two ingredients. Eight minutes. The cheapest carnivore meal possible while staying Lion-Diet clean.
- Variant
- lion
- Prep
- 5 min
- Cook
- 8 min
- Serves
- 1
Ingredients
- 01400 g beef mince (70/30 or 80/20 fat — leaner versions dry out)
- 02Salt, generously
Method
In a bowl, mix the mince with a heavy pinch of salt. Use your hands. Do not overwork the meat — mix only enough to distribute the salt evenly. Overmixed mince becomes dense and rubbery.
Divide into two patties, about 200 g each. Press to roughly 1.5 cm thick. Make a slight depression in the centre of each to prevent doming during cooking.
Heat a pan over medium-high heat for 2 minutes. No fat needed — the mince will render its own.
Cook the patties for 3-4 minutes on the first side without pressing or moving. Pressing squeezes out the rendered fat that keeps the patty juicy.
Flip once. Cook 2-3 minutes on the second side for medium, less for rare. Let rest 2 minutes off heat.
Eat with hands or a fork. Sprinkle extra salt over the top before eating.