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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Tasty Lamb, Heart and Kidney Burger Patties

Introduction & Inspiration

These burger patties are not only very nutrient dense, but they're wonderfully tasty too! They can be made very quickly and only take a short amount of time to cook.

Give them a try and let me know what you think.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

2 x Tasty Lamb, Heart and Kidney Burger Patties (9cm diameter)

Main Ingredients:

220g Lamb Shoulder

55g Lamb Kidney

40g Veal Heart

65g Tallow - soft

Salt To Taste


Topping For Burger Patties (For a good PKD ratio)

25g Beef Crackling (represents 40g fat) *

Recipe Instructions

Chop the lamb and kidney into small pieces. Add the pieces to a mini blender along with the salt and tallow.


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 within a large shallow dish  (to retain the cooking juices) on a baking tray.


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


Repeat the above step, 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 the oven or a frying pan until cooked to your liking.


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




Depending on how fatty your lamb shoulder meat is, adjust the extra fat added accordingly for a good PKD ratio.


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.


Use the Recipe Search functionality on the website to discover how to incorporate tasty lamb and kidney burger patties into various dishes.


*The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. Some fat will be rendered during the cooking process (approx. 19ml cooking juices per burger patty), so be sure to pour the juices over your burger patties at the end to retain a good PKD ratio. If you are eating the patties on burger buns, then instead of  consuming liquid fat (if you have issues with it), simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers 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.


If you are new to eating heart and kidney, they're extremely mild. While you get used to the flavour, you can simply add slightly more lamb and less of the other ingredients if need be. Honestly though, it's very difficult to detect either the kidney or the heart in these burger patties.


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