Carnivore Bacon Cheeseburger Burrito
A handheld, meat-wrapped burrito packed with juicy beef, crispy bacon, gooey cheese, and zero guilt.
📝 Ingredients (Makes 2 Burritos):
For the “Wrap”:
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4 large eggs
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2 tbsp heavy cream or water (optional, for thinner egg wrap)
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Salt to taste
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1 tbsp butter or beef tallow for frying
For the Filling:
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½ lb ground beef (80/20 or fattier)
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4 strips bacon, cooked and chopped
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½ cup shredded cheddar cheese (or slices of American/Swiss)
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1 tbsp beef tallow or bacon grease (for cooking)
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Optional: 1 egg yolk (for added richness)
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Optional: dill pickles, mustard, or sour cream (if you’re not strict carnivore)
🔥 Instructions:
1️⃣ Make the Egg Wraps:
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Whisk eggs, cream (if using), and salt.
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Heat butter/tallow in a large non-stick skillet.
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Pour in half the mixture and swirl to coat the pan thinly.
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Cook like a crepe—flip gently when set, about 1 minute per side.
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Repeat for second wrap. Set aside.
2️⃣ Cook the Filling:
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In a skillet, heat beef tallow. Brown the ground beef until cooked through.
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Stir in chopped bacon and cheese until melted.
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(Optional) Add raw egg yolk and stir off-heat for creaminess.
3️⃣ Assemble the Burrito:
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Place half the meat filling on each egg wrap.
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Roll up like a burrito—fold in the sides, then roll tightly.
4️⃣ (Optional) Crisp It Up:
Place the wrapped burritos back in the pan seam-side down to crisp the outside with a bit more butter or tallow.
🧪 Macros (Per Burrito, Approximate):
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Calories: 600–700
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Protein: ~45g
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Fat: ~50g
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Carbs: 0–1g (depends on cheese/cream)
🍽️ Pro Tips:
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Want more bite? Add carnivore mayo (egg yolk + tallow blend).
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You can also use thin beef patties or even sheets of melted cheese instead of egg wraps for variation.
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Make it a double-layered wrap using both egg and cheese sheets.
Want a “Double Down” style version where it’s wrapped in beef patties instead of eggs? I’ve got that too. Just say the word. 🥩