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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Tasty Lamb, Kidney and Crackling Burger Patties

Introduction & Inspiration

These burger patties taste delicious and are so nutrient dense too! They are a breeze to make, and taste wonderful on my flat bottom lamb muffins.

Give them a go. You'll see what I mean!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

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

Main Ingredients:

150g Lamb Shoulder

65g Lamb Kidney

28g Beef Crackling (represents 45g fat)

30g Tallow

Salt To Taste

Recipe Instructions

Chop the lamb, kidney, tallow and beef crackling into smallish cubes. Add the ingredients to a mini blender along with some salt.


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 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.


Add the burger patties to a large shallow dish (to retain the cooking juices), placed on baking tray.


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 until cooked to your liking.


Drizzle your burger patties with the 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, kidney and crackling burger patties into various dishes.


*The burger patties cook up really well in the oven or in the air fryer (less cooking time is required). Some fat will be rendered during the cooking process 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 an issue with this), 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 kidney, it's extremely mild. While you get used to the flavour, you can simply add slightly more lamb and less kidney if need be. Honestly though, it's very difficult to detect in the burger patties.


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