These low carb 4-ingredient bacon Stanhope patties are the kind of old-fashioned supper club favorite that earns a permanent spot in the family recipe box. With smoky bacon, savory beef, and crisped cheddar edges, they come together quickly and make a hearty platter for game day, casual company, or a simple weekend supper when you want something filling without a lot of fuss or extra carbs.
Serve these patties hot from the skillet with dill pickles, mustard, and a big crunchy slaw, or keep things cozy with roasted cauliflower, a simple side salad, or sliced tomatoes. For a party spread, I like to set them out with toothpicks and a dipping sauce or two so everyone can help themselves while they’re still sizzling around the edges.
Low Carb 4-Ingredient Bacon Stanhope Patties
Servings: 6
Ingredients
1 pound ground beef
8 slices bacon, cooked crisp and finely chopped
2 cups shredded sharp cheddar cheese
1 large egg
Directions
1. In a large mixing bowl, combine the ground beef, chopped bacon, shredded cheddar, and egg. Mix gently with clean hands or a fork just until evenly blended.
2. Divide the mixture into 12 small patties, pressing them firmly so they hold together. Keep them about 1/2 inch thick for even cooking.
3. Heat a large skillet over medium heat. Add the patties in batches if needed and cook for 4 to 5 minutes per side, until browned and cooked through, with the cheese melting and crisping around the edges.
4. Transfer the cooked patties to a serving platter and let them rest for 2 minutes before serving so the juices settle and the cheesy edges stay crisp.
Variations & Tips
For extra smoky flavor: Use thick-cut bacon and cook it until very crisp before chopping. That keeps the texture pleasant in the patties and brings a deeper bacon flavor to every bite.
For picky eaters: Shape the mixture into smaller slider-size patties so they cook quickly and are easy to grab from the platter. Smaller patties also make a nice appetizer spread for family movie night or football snacks.
For easier shaping: If the mixture feels soft, chill it for 10 to 15 minutes before forming the patties. A colder mixture is easier to portion and helps the patties keep neat edges in the skillet.
For oven cooking: Bake the patties on a parchment-lined sheet pan at 400°F, turning once, until cooked through and browned. This is a handy option when you’re making a double batch for a crowd.
For the best texture: Avoid overmixing the meat mixture, which can make the patties dense. Mix just until the bacon, cheese, and egg are evenly worked in, then stop.