There is something mighty comforting about a simple burger done right, and these low carb 3-ingredient smash burger patties remind me of the kind of food folks make when they want full flavor without a lot of fuss. With just ground beef, salt, and cheese, you get those thin, crisp-edged patties with rich, beefy juices and that diner-style finish that feels both old-fashioned and downright satisfying. This is the sort of recipe that proves you do not need a long ingredient list to put something memorable on the table.
Serve these patties on their own with pickle slices, mustard, and sliced tomato, or tuck them into lettuce wraps for an easy low carb supper. They also go nicely beside oven-roasted green beans, a scoop of creamy coleslaw, or a simple cucumber salad. If you are feeding a hungry crowd, set out burger toppings and let everybody fix their own plate just the way they like it.
Low Carb 3-Ingredient Smash Burger Patties
Servings: 4
Ingredients
1 1/2 pounds ground beef, preferably 80/20
1 teaspoon salt
4 slices American cheese, halved if desired
Directions
1. Heat a large cast-iron skillet or flat griddle over medium-high to high heat until very hot. While it heats, divide the ground beef into 8 loose balls of equal size. Do not pack them tightly, since a looser ball smashes and browns better.
2. Place 2 to 4 beef balls on the hot skillet, leaving space between them. Immediately sprinkle lightly with some of the salt, then smash each one firmly with a sturdy spatula or burger press until very thin. Let them cook undisturbed for 2 to 3 minutes, until the edges turn dark and crisp.
3. Scrape under each patty with a sharp spatula and flip. Top each patty with cheese right away and cook for 30 to 60 seconds more, until the cheese melts and the burgers are cooked through.
4. Stack two patties together for each serving and move them to plates. Serve hot as-is, in lettuce wraps, or with your favorite low carb burger toppings.
Variations & Tips
Use the right beef: An 80/20 ground beef gives the best balance of juicy meat and crisp edges. If the beef is too lean, the patties can turn dry before they get that good browned crust.
Cheese choice: American cheese melts the smoothest, but cheddar, pepper jack, or provolone will work too. Just choose a cheese that melts easily so it drapes nicely over the thin patties.
Do not overcrowd the pan: Cooking in batches helps each patty get proper contact with the hot surface. That is what makes those delicious crispy edges that folks always reach for first.
Lettuce wrap supper: For a true low carb plate, serve the patties tucked into big crisp lettuce leaves with sliced onion, pickles, and mustard. It is fresh, filling, and just right when you want all the burger flavor without the bun.