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Recipe: Carnivore Burgers

Prep Time: 5 - 10 minutes*
Cook Time: 15 - 30 minutes*

Serves: 1 - 4 Power Athletes

Carnivore burgers are a great way to add some variety to your burger game.  Why is it called a "Carnivore" burger?  Because the goal is to pack as many species into one delicious patty.  Inspired by a former training partner of Tex and Cali's in Washing DC, the team captured the above video walk through prepping a post workout Carnivore burger on a Sunday afternoon.  This is simply one variation of a one pound Carnivore burger, you are clearly fee to mix/match species as you wish.  Below, we have added ground pork to the mix, which wasn't available to us at the time we filmed.


*Prep and cook time depends on if you include optional bacon weave




1lb Ground Beef

1lb Ground Lamb

1lb Ground Bison

1lb Ground Pork (plain, spicy, or sweat Italian style based of your preference)

4 Large eggs

1 lb of bacon per weave (optional)


1. Fire up your grill to about 450°, and pre-heat oven to 325° if making the bacon weave.

2. Add all meat and eggs into a large mixing bowl, and mix thoroughly with your mouth feeders (hands).

3. Divide mixture into 4 equal clumps of meat.  Tightly ball up a meat ball, and evenly flatten out and shape into your favorite burger shape, no thicker than 1.25" thick.  Salt, pepper, spice to your liking.

[optional, if you don't have a bacon weave to make, move to step 6] 4. Weave bacon by laying half of the strips "vertically" on a baking sheet with each strip touching each other.  Turn up every other strip and lay one strip "horizontally" across the "vertical strips" and return flipped up strips to original position.  Continue process, alternating vertical strips to achieve a bacon weave.  Salt, pepper, spice to your liking.

5. Place bacon in oven for about 15 minutes.  Remove, and degrease, and return for another 10 minutes.  Take note that you will need a baking sheet that can accumulate the bacon grease!

6. Throw Carnivore patty on the grill for about 5-7 minutes, and then flip for another 7 min or until done.  Be careful not to char the surface, monitor your heat.  The thicker patty is going to take some time to cook through.  If you have a meat thermometer, internal temp should be about 135°.

7. Remove and cover the burgers with foil for about 5 more minutes.

8. Place weave on burger, top with favorite fixing (hot sauce, mustard, BBQ), and serve with favorite veggies (if you're into that thing) and enjoy!



Luke Summers
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Luke Summers

Luke has been training athletes in CrossFit, Weightlifting, and Olympic Lifting since 2007. He spent 6 years pushing pencils in “Corporate America,” spending 3 of those years moonlighting as a Strength & Conditioning Coach before and after work. Luke was an athlete his whole life and played multiple sports, but his primary focus was football.He played up through college until a neck injury forced him to hang it up. He travels with the CrossFit Football staff and has coaches a variety of athletes from amateur to professional levels in football, baseball, and track.
Luke Summers
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Posted in Blog, Recipe | Tagged , , , | 11 Comments

11 Responses to Recipe: Carnivore Burgers

  1. brendon

    So awesome. Its like watching “Epic Meal Time” but not being grossed out.

  2. Clint

    I was sold as soon as I read this line “…the goal is to pack as many species into one delicious patty”

  3. beck

    Cali…lookin hot !!!

  4. JP

    Love the updates/additions to the original

  5. Pete PAV

    Gonna make these but with a twist. Meatball version with jalapeños, onions, and diced sweet potatoes wrapped in bacon. Power Athlete chef.

  6. CoJo

    Good on you for not putting the bacon in the mix. That really jacked them up. Put some Bison in there.

  7. Alec

    Awesome! I’ve got a farm nearby that also has ground elk, venison, and ostrich which could be a fun addition to the mix for feeding some hungry athletes.

  8. D Thunder

    Cali, will you be my valentine?

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