In a large bowl, combine 1.5 pounds ground beef, 1 beaten egg, 2 tablespoons almond flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined. Don’t overwork the meat.

Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick. Press a shallow dimple in the center of each patty to prevent doming as they cook.

Pour 1/2 cup finely grated Parmesan onto a plate. Press each patty into the Parmesan on both sides, coating well. Gently shake off excess.

Heat a large skillet over medium to medium-high heat. Add 1 tablespoon avocado oil. When shimmering, place the patties in the pan without crowding. If needed, cook in two batches.

Sear without moving for 3–4 minutes, until the Parmesan forms a deep golden crust. Flip carefully with a thin spatula. Add 1 tablespoon butter to the pan for extra browning, if using.

Cook another 3–5 minutes, depending on your desired doneness. For medium, aim for an internal temp of about 140–145°F (60–63°C). For well-done, cook to 160°F (71°C).

Transfer patties to a plate and rest for 3–5 minutes. This lets the juices redistribute so the patties stay moist.

Garnish with chopped parsley or chives. Add a small squeeze of lemon over the top if you like a bright contrast to the cheesy crust.

Serve with your favorite low-carb sides: leafy greens, grilled zucchini, cauliflower mash, or a crisp cucumber salad.