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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Tasty Lamb Burger Patties

Introduction & Inspiration

Lamb burger patties are juicy and delicious! They taste lovely served with slices of beef crackling on top and eaten with the flat bottom pork muffins.

The patties can be whipped up in no time, as well as made ahead of time.

Give them a try. They don't disappoint!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

2 x Lamb Burger Patties (9cm diameter)

Main Ingredients:

200g Lamb Shoulder

60g Tallow

Salt To Taste


Topping For Burger Patties (For a good PKD ratio)

6g Beef Crackling (represents 10g fat) *

Recipe Instructions

Chop the lamb 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.




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 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. 30ml 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 lamb 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.


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