Grandpa taught me this trick for cookouts. Just 3 ingredients for a juicy, melt-in-your-mouth bite that feels like a cheat meal.

These Low-Carb 3-Ingredient Cheddar Beef Patties are exactly the kind of trick my grandpa loved to pull out at summer cookouts: hardly any fuss, just three basic ingredients, and somehow they taste like a full-on cheat meal. The patties come out juicy with those crispy, charred edges and bubbly melted cheddar on top, so every bite feels rich and satisfying without a long ingredient list or a lot of prep. They’re perfect when you want something crowd-pleasing and comforting but still simple enough to throw together on a busy weeknight or right before friends drop by.

Serve these mini cheddar beef patties piled on a platter with toothpicks for easy grabbing, or tuck them into lettuce leaves for a low-carb ‘slider’ feel. They go really well with crunchy raw veggies and ranch, a simple green salad, or roasted broccoli on the side. For family nights, I like to set out a little toppings tray—sliced pickles, mustard, sugar-free ketchup, and a bit of hot sauce—so everyone can doctor theirs up just the way they like. If you’re feeding a mixed crowd, you can also offer small slider buns for those who aren’t watching carbs.

Servings: 4

1 1/2 pounds ground beef (80/20 for juiciness)

Preheat your cooking surface. For a grill: preheat to medium-high heat (about 400–425°F). For a stovetop: heat a large cast-iron or heavy skillet over medium-high until hot. Lightly oil grates or pan if needed to prevent sticking.

Season the beef. In a large bowl, gently break up the ground beef and sprinkle the salt evenly over it. Use your hands to lightly mix just until the salt is distributed. Don’t overwork the meat or the patties can turn out dense instead of tender.

Form mini patties. Divide the seasoned beef into 16–20 small portions, about 1 1/2 to 2 tablespoons each. Roll each portion into a loose ball, then press into a small round patty about 2 inches wide and 1/2 inch thick. Make a slight dimple in the center of each patty with your thumb to help them cook evenly and stay flat.

Start cooking the patties. Place the patties on the hot grill or skillet in a single layer without crowding. Let them cook undisturbed for 2–3 minutes, until the bottoms are nicely browned and you can see the edges starting to look cooked and a little charred.

Flip and cook through. Flip each patty and cook another 2–3 minutes, or until the patties are almost at your desired doneness. For food safety, cook ground beef to an internal temperature of 160°F. If using a skillet, you may need to work in batches so they sear instead of steam.

Add the cheddar. Top each mini patty with a small slice or pinch of shredded cheddar. Cover the grill or loosely tent the skillet with a lid or piece of foil for 30–60 seconds, just until the cheese is melted, bubbly, and a little gooey around the edges.

Rest and serve. Transfer the cheesy beef patties to a serving platter and let them rest for 3–5 minutes so the juices settle. Serve warm as bite-sized, low-carb ‘cheeseburger’ rounds, with any optional toppings or dips on the side if you like.

You can easily tweak these patties to fit your family’s tastes while keeping the spirit of Grandpa’s three-ingredient trick. For milder cheese lovers or picky eaters, swap sharp cheddar for mild cheddar or Colby Jack—just keep it a yellow cheese so you still get that classic bubbly top. If you want a little kick, use a pepper jack cheddar blend as long as the total cheese amount stays the same. To stretch the recipe for a bigger crowd, make the patties a bit smaller so they’re more like appetizer bites, and keep an eye on the cook time since they’ll finish faster. For a stovetop version with extra char, use a cast-iron skillet and let it get very hot before adding the patties; don’t move them around too much so they develop that nice brown crust. You can also shape them into slightly larger patties and serve two per person as a main dish alongside a big salad or roasted vegetables. Food safety tips: Always keep raw ground beef refrigerated until you’re ready to shape and cook the patties, and wash your hands and any surfaces or utensils that touch the raw meat. To be safe, cook ground beef to an internal temperature of 160°F; using an instant-read thermometer takes the guesswork out. Don’t leave cooked patties out at room temperature for more than 2 hours (or 1 hour if it’s hot outside at a cookout). Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat until hot all the way through before serving.