There is something mighty comforting about a simple beef patty seasoned just right, and these low carb 4-ingredient garlic beef patties remind me of summer cookouts where the grill stayed hot and folks kept circling back for one more bite. With only a handful of pantry staples, you get tender little patties full of savory beef flavor, plenty of garlic, and those browned edges that make a plain supper taste special without any bread crumbs or fillers.
These patties are wonderful with a crisp green salad, sliced tomatoes, roasted cauliflower, or buttery green beans if you are keeping supper low carb. They also pair nicely with dill pickles, a spoonful of sour cream, or a little mustard on the side, and for folks at the table who are not counting carbs, they fit right in beside potato salad or corn on the cob.
Low Carb 4-Ingredient Garlic Beef Patties
Servings: 4
Ingredients
1 pound ground beef
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
Directions
1. Preheat a grill, grill pan, or heavy skillet over medium to medium-high heat so it is good and hot before the patties go on.
2. In a medium bowl, combine the ground beef, minced garlic, salt, and black pepper. Mix gently with your hands just until the seasonings are evenly distributed.
3. Divide the mixture into 8 small portions and shape them into patties about 1/2 inch thick. Press a slight dimple into the center of each one so they cook evenly.
4. Place the patties on the hot grill or skillet. Cook for about 4 to 5 minutes on the first side, until nicely browned with a little char around the edges.
5. Flip the patties and cook another 3 to 5 minutes, depending on thickness and how done you like them, until they are cooked through.
6. Transfer the patties to a plate and let them rest for 3 minutes before serving hot.
Variations & Tips
Add onion powder: If you want a little deeper savory flavor while keeping things simple, add 1/2 teaspoon onion powder. It is not part of the original four, but it works beautifully.
Choose the right beef: Ground beef around 80/20 gives the juiciest patties. If you use very lean beef, the patties may turn out a bit drier, so watch the cooking time closely.
Keep the meat tender: Mix the beef gently and do not pack the patties too tightly. That old rule has saved many a burger and beef patty from turning tough.
Make them indoors: A cast-iron skillet or grill pan does a fine job when the weather will not cooperate. You will still get a lovely browned crust and plenty of flavor.
Serve bite-size for gatherings: For a party tray, make 12 smaller patties instead of 8 and serve them with toothpicks and a side of mustard or a creamy dip for easy nibbling.