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Regime Type:

PKD (With Allowances)

Hearty Beef Burger

Introduction & Inspiration

If you're looking for a delicious, juicy and tender burger, look no further! The beef and heart burger patty marries perfectly with the flat bottom lamb muffins. It is both nutrient dense, has a great PKD ratio and is so amazingly satisfying!

The next time you're debating whether to try a burger, try this one ;-)

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Hearty Beef Burger

Main Ingredients:

2 x Flat Bottom Lamb Muffins

1 x 110g Beef and Heart Burger Patty

Salt To Taste

15g Beef Crackling - plus extra if required *

Recipe Instructions

Pre heat the oven to 160c.


Once the oven is up to temperature place the Beef and Heart Burger Patty into a similar size dish and set it on a baking tray.


Cook the patty in the oven for 14 minutes.


Chop the beef crackling into small cubes and place them in a small ramekin dish.

Briefly remove the baking tray from the oven, and add to it the 2 flat bottom muffins and the ramekin. Add the baking tray back to the oven, and cook for an extra 2 minutes.


Add a muffin to the centre of a warm serving plate, use a spatula to place the burger patty on top of the muffin (you can drizzle any cooking juices over the burger patty at this point or else substitute with extra beef crackling), add the beef crackling cubes and top the patty with the remaining muffin to form your hearty beef burger.


Enjoy tucking into this delicious burger. Bon Appetit!


Ideally, purchase your meat, fat and organs from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Be sure to use free range, organic eggs to prepare your flat bottom muffins. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).

Check out my Flat Bottom Lamb Muffins, Beef and Heart Burger Patties and Beef Crackling recipes for instructions on how to make these.


*The burger patty cooks up really well in the oven. Some fat will be rendered during the cooking process (approx. 1oml cooking juices per burger patty), so be sure to pour the juices over your burger patty at the end to retain a good PKD ratio. If you are eating the patty on a burger bun like in this recipe, then you can simply reserve the cooking juices for another recipe and add some extra beef crackling to the top of your burger to retain a good PKD ratio.


If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or  another animal fat to ensure a good PKD ratio of meat to fat.


Try this burger out on the flat bottom pork muffins too!


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