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Regime Type:

Without Eggs, PKD (With Allowances)

Mini Lamb Burger Bites

Introduction & Inspiration

I wanted to combine lamb with a nice fluffy filling / topping and voilà, these mini lamb burger bites were born!
The bone marrow & redcurrant filling, allows the burgers to have a perfect fat : protein ratio.
I hope you will enjoy them!
X Nic

Recipe Overview

Preparation Time

30 minutes to 1 hour

Cooking Time

Less than 30 minutes

Serving Size

12 Mini Lamb Burger Bites

Ingredients for the mini burgers

485g Minced Lamb

75g Tallow - softened

Salt To Taste

70g Oven Roasted Bone Marrow (scooped out of the bone)

Ingredients for the filling / topping

35g Organic Redcurrants

20ml Water

70g Oven Roasted Bone Marrow (scooped out of the bone) - placed in the fridge until cold

20g Honey - Local & Organic

Redcurrants (for decoration - optional)

Oven Roasted Bone Marrow - (Cold & Grated for decoration - optional)

Recipe Instructions

Instructions for the mini burgers

Preheat the oven to 150c.

Place the minced lamb in a glass bowl.

Add a pinch of some salt to the lamb.

Add the softened tallow to the lamb.

Mix all the ingredients well together.

Divide the mixture evenly between the 12 hole baking mould tray and smooth off the tops.

Place the baking tray into the centre of the oven and cook for 15 minutes.

Remove the baking tray from the oven, place the mini lamb burgers on to a plate and allow the lamb to cool on the countertop.

Instructions for the filling/topping

Place the redcurrants and water in a pan, on low heat.

Add in the honey and keep stirring until the honey has completely dissolved into the water.

Now pour the mixture into a mini blender.

Blend well for 20-30 seconds.

Pour the contents of the blender through a sieve into a glass jug so that no seeds are present.

Place the jug in the fridge for 10 minutes to allow the redcurrant juice to cool down.

Add the redcurrant juice slowly to the glass bowl containing the cold bone marrow & whisk by hand or use a hand whisk (2-3 minutes), until you have a homogenous fluffy mixture.

Mini Burger Assembly

Once the lamb burgers are cool enough to handle you can chop all of them in half (or else leave some whole so they can have the filling on top instead).

Now simply spoon a dollop of the filling (approx 10-12g) mixture on top of one of the cut halves, and then proceed to place the other half back on top. Continue in the same way for all the burgers that have been cut in half.

If you did leave some mini burgers whole, then add a dollop of the filling on top, and add a little redcurrant in the middle for decoration if you wish.

Enjoy these mini lamb burger bites straightaway, or else place them on a plate in the fridge until you are ready to serve them.


When you cut the mini lamb burgers in half, be sure to have a very sharp knife, especially if the burgers are still slightly warm so that they don't break apart.

Ideally, purchase your meat from pasture raised sources that are Nitrate, Nitrite & Additive Free.

Try and use white sea salt or rock salt that contains no anticaking agents or other additives.

Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition.


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