Dad made these every single weekend when the weather finally got warm. Just 3 ingredients for a juicy, melty favorite that feels like a full cookout in one bite.

When the first warm Saturdays started rolling in, my husband would head straight for the grill, even if he still had to brush a little snow off the lid. These low carb 3-ingredient beef cheddar patties are my stovetop version of those early-season cookouts: just ground beef, sharp cheddar, and a little seasoning salt. They’re juicy, melty, and taste like a full backyard cookout in one bite, without the bun or any fuss. This is the kind of simple Midwestern cooking I grew up with—nothing fancy, just good ingredients treated right and shared with people you love.

Serve these patties hot off the skillet or grill with a simple green salad, sliced tomatoes, and dill pickles to keep things low carb. They’re wonderful alongside coleslaw, grilled asparagus, or a pan of buttered green beans. If you’re feeding a mixed crowd, set out small dinner rolls or slider buns for those who want them, along with mustard, mayo, and a few slices of onion. A pitcher of iced tea and a bowl of fresh berries on the table make it feel like a full cookout, even if you never leave your kitchen.

Servings: 4

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

In a medium bowl, gently break up the ground beef with your hands or a fork so it’s loose but not mashed.

Sprinkle the seasoned salt evenly over the beef and lightly mix with your hands just until the seasoning is distributed. Do not overwork the meat or the patties will be dense.

Add the cheddar cubes to the seasoned beef and gently fold them in so the cheese is dotted throughout the mixture. Some pieces may end up close to the edges; that’s fine and helps create those melty, gooey spots.

Divide the mixture into 8 equal portions for mini patties. Lightly roll each portion into a ball, then press it into a small, thick patty about 2 1/2 inches wide. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly and stay flat.

Place the formed patties on a plate or tray, cover, and refrigerate for at least 15 minutes while you heat your cooking surface. This brief chill helps them hold together and keeps the cheese from escaping too quickly.

Heat a large cast-iron skillet or heavy frying pan over medium-high heat until hot. You should see a faint wisp of heat rising from the pan. If your beef is very lean, you can lightly oil the pan, but 80/20 usually renders enough fat.

Place the patties in the hot skillet, leaving a little space between them so they can brown instead of steam. You should hear a good sizzle as they hit the pan.

Cook the patties for about 3–4 minutes on the first side, without pressing down on them, until the bottoms are nicely browned and you see a bit of melted cheddar starting to peek out at the edges.

Flip the patties carefully with a thin spatula and cook another 3–4 minutes, or until the centers reach your desired doneness. For food safety, cook ground beef to an internal temperature of 160°F (71°C). Some cheese will ooze out and crisp around the edges; that’s part of the charm.

Transfer the cooked patties to a clean plate and let them rest for 3–5 minutes so the juices settle back into the meat. Serve hot, with any browned, crispy cheese bits from the pan spooned over the top.

You can change the character of these patties just by swapping the cheese or seasoning. Try pepper jack instead of cheddar for a little heat, or use smoked cheddar and a smoky seasoned salt to mimic that backyard grill flavor if you’re cooking indoors. If you don’t have seasoned salt, mix 1 teaspoon kosher salt with 1/2 teaspoon black pepper and a pinch of garlic powder and paprika. Make them smaller for appetizer-style bites or slightly larger for a heartier main dish; just adjust the cooking time so the centers are done. For the best texture, avoid overmixing the beef and keep the patties fairly thick so they stay juicy and don’t dry out. If you’d like to cook these on an outdoor grill, chill the patties well first and oil the grates so the melted cheese doesn’t cause sticking; use medium heat and keep a close eye on flare-ups from the rendered fat. Always wash your hands, cutting boards, and any utensils that touch raw beef with hot, soapy water, and do not reuse plates that held raw patties for serving. Use a meat thermometer to ensure the patties reach 160°F (71°C) at the center, and refrigerate any leftovers within 2 hours, reheating them thoroughly before eating.