Lamb Smash Burgers with Crispy Tallow Bacon

Whisk the whole egg and fifty grams of finely ground beef together in a bowl with a pinch of salt. Pour into two small oiled egg rings on a hot griddle and cook for three minutes per side until firm and slightly browned. Set aside.

On the same hot griddle, cook the streaky bacon slices until completely crispy. Remove and drain on a plate. Whisk the egg yolk in a small dish and set aside for the assembly.

Divide the ground lamb into two round balls. Melt the lamb tallow on the screaming hot cast iron griddle. Place the balls on the griddle and press down immediately with a heavy spatula until extremely thin with jagged edges. Season generously with sea salt. Sear for ninety seconds until a deep brown crust forms, flip, season again, and cook for another thirty seconds.

Lay down one carnivore bun, stack one lamb patty, half the bacon, the second lamb patty, the remaining bacon, drizzle with the egg yolk wash, and top with the second carnivore bun. Serve immediately in greaseproof paper.