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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Tasty Beef and Heart Burger Patties

Introduction & Inspiration

Beef and heart is a lovely combo for burger patties. They are juicy and delicious when cooked and full of flavour.

They are super quick to make, have a great PKD ratio and can be made ahead of time if need be.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

2 x Tasty Beef and Heart Burger Patties (9cm diameter)

Main Ingredients:

160g Chateaubriand Steak (or similar)

90g Veal Heart

55g Tallow

20g Beef Crackling (represents 33g fat)

Salt To Taste

Recipe Instructions

Chop the veal heart and steak into small pieces. Add the pieces to a mini blender along with the salt and lard.


Blend briefly until all the ingredients are well combined, but avoid over blending.


Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper.


Add half of the patty mixture from the blender into the circle. Use a spoon/burger patty press to press the patty down into a nice burger patty shape. Carefully remove the circle from around the patty.


Repeat, to make the second burger patty.

If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge. Otherwise, go ahead and cook the patties in a shallow dish in the oven (to retain the cooking juices) .

Add the beef crackling to the top of your burger patties (to ensure a good PKD ratio) and drizzle with any cooking juices.




Ideally, purchase your meat, fat and offal 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.


Check out my Beef Crackling recipe for instructions on how to make this.


Use the Recipe Search functionality on the website to discover how to incorporate Tasty Beef and Heart Burger Patties into various dishes.

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


The burger patties cook up really well in the oven. A small amount of fat will be rendered during the cooking process, so be sure to pour the juices over your burger at the end to retain a good PKD ratio. If you have an issue with consuming liquid fat, then simply reserve this for another recipe and add some extra fat to the tops of your burger patties to retain a good PKD ratio.


If you are new to eating heart, then veal heart is certainly very mild. While you get used to incorporating heart, you can simply add slightly more steak and less heart if need be.


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