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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Tasty Pork Crackling Burger Patties

Introduction & Inspiration

These pork crackling burger patties are deliciously juicy and tasty, with a slight chewiness thanks to the pork crackling. They are perfect as they are, and also taste wonderful on flat bottom pork muffins too.

Making these patties couldn't be easier. So go on, give them a try!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

2 x Tasty Pork Crackling Burger Patties (9cm diameter)

Main Ingredients:

150g Pork Shoulder

70g Pork Crackling

Salt To Taste



2 Tsp Bone Marrow Mayonnaise (Optional) or other fat *

Recipe Instructions

Cut the pork and crackling into small cubes and then add them to a mini blender, together 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/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 the oven until cooked to your liking.


Add a little bone marrow mayonnaise to the tops of your burger patties when serving 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 pork crackling burger patties into various dishes.


*The burger patties cook up really well in the oven. Some fat will be rendered during the cooking process so be sure to pour this back over your burgers once cooked. Add some bone marrow mayonnaise (or other animal fat if you are avoiding eggs) to the tops of your burger patties to retain a good PKD ratio.


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

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).


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